How To make Authentic Pizzelles
10 tb Butter
2 1/4 c All purpose flour
1/4 ts Baking powder
2 lg Eggs
2/3 c Granulated sugar
2 ts Fresh lemon juice
Zest of 1 lemon; finely grat -ed 1 ts Anise extract; or
1 ts Vanilla extract
* Pizzelle, a cookie from Italy. Place butter in a small saucepan and warm over low heat until melted. Remove from the heat and set aside until cooled. Thoroughly stir together the flour and the baking powder in a bowl. beat the eggs until frothy. add sugar and lemon juice and continue beating until the mixture is light. Beat in lemon zest and anise extract. Add dry ingredients, beating lightly, until the mixture is smooth. Lightly beat in the cooled butter until incorporated. Lightly brush the interior surfaces of a seasoned pizelle iron with flavorless vegetable oil, being sure to cover all the grooves and indentations. Heat the iron until a drop of water sizzles when sprinkled on the interior surfaces. Remove iron from the heat and, holding it over waxed paper, drop about 2 tablespoons batter onto the center of one side. Immediately close the iron and scrape off the batter that squeezes out the edges. Place the iron on the burner and bake turning from one side to the other every 20 seconds and opening the iron frequently to check the wafer for doneness. When it is light gold on both sides, quickly remove it from the iron, using tongs or a fork, and lay flat, on a wire rack until cool. Repeat this process until all batter is used. Store the wafers in an airtight container for 3-4 days. Makes 14-15, 5-inch wafers. -----
How To make Authentic Pizzelles's Videos
Italian Well Method of making Authentic Pizzelle Dough
This is how I was originally taught the Italian Well Method of making Authentic Pizzelle Dough....... I also show how much easier and faster it is with a KitchenAid Mixer and a Dough Hook.
How to Pre-Heat an Authentic Cast Iron Pizzelle Iron and mixing of dough in a KitchenAid mixer
This is how I mix and start a batch of Pizzelle using an Authentic Cast Iron Pizzelle Iron. I Pre-Heat the pizzelle iron and mix the dough in KitchenAid mixer in a manner that approximates the Italian Well Method without the muss and fuss.. Notice I Pre-heat the iron while mixing and portioning the dough on my 93 year old pizzelle iron to save time during the busy holiday season...... Making Pizzelle for my Family and good friends and listening to the Nutcracker really puts me in the holiday mood.... Cheers - The Pizzelleman
Pizzelles - Italian Cookie
Recipe:
6 eggs (room temperature)
3 1/2 cups flour
1 1/2 cups sugar
1 cup butter (melted)
4 tsp baking powder
1 tsp vanilla extract
1 tsp anise oil
Begin whisking eggs in stand mixer on high till they become frothy (incorporate air bubbles through out). While eggs are whisking in separate bowl combine flour and baking powder and set aside. Once eggs are ready (about 2-3 minutes whisking on high speed) turn speed down to medium low and slowly stream in sugar. Next stream in melted butter. Add vanilla extract and anise oil. Begin spooning flour into mixer a little at a time so it will stay smooth until all flour is incorporated.
Heat pizzelle press and spray lightly with pan spray before first cookie. Now here’s the part you’ll have to play with spooning your mix on to your press and slightly pressing to cook cookie. Mine took about a table spoon of mix and pressed for about 30 seconds and remember they will be floppy right when you take off the press but crisp up as they cool. Have fun with it and don’t worry about burning a couple (I actually prefer mine slightly brown) or if some batter seeps out the side (this makes a bunch of cookies and you’ll have plenty of time to dial it in). Enjoy!
Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Pizzelles | Delicious Italian Wafers | Quick And Easy To Make
Published Janurary 17, 2023
Pizzelles originated in south-central Italy in the 8th century. It is popular all over the world, especially during Christmas for gift giving. It is light, crispy and delicately sweetened. Eat it plain, with ice cream or formed into cones or cannoli pastry.
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Italian Pizzelle Colored Cookie Recipe by Diane Lovetobake
The video and photo is owned by Diane Lovetobake. No copying,posting pinning, Copyrighted.. That means you feast recipes. I will be vigilant about filing takedown notices if my video's and photo's are copied
Thin waffle like cookie is made in a pizzelle maker
Place a teaspoon of dough into multicolored sprinkles and wait 50 seconds or follow your maker for timing. Make them light or dark your choice
3 1/2 cups all- purpose flour, 2 teaspoons baking powder, 1/ 8 teaspoon of salt.
( If using unsalted butter.)
1 1/2 sticks unsalted butter, 1 1/4 cups granulated sugar, 5 large eggs room temperature, 1 Tablespoon vanilla, 3 cups multicolored sugar sprinkle, jimmies or dots.
Cream butter and sugar in a bowl, add eggs one at a time with hand mixer or stand up mixer, add vanilla. Now add flour, baking powder and salt.
Cover bowl and chill for 2 hours.
Place a rounded teaspoon of dough and roll in sprinkles, place ball into center of each form. Bake according to your maker or about 50 seconds.
(If your looking for vanilla or chocolate pizzelle recipe check out my video on my channel for that recipe.) These cookies can be frozen for 3 weeks wrap them well and place in a airtight container.
Making Authentic Italian Pizzelle on an Antique Cast Iron Pizzelle Iron
Making Italian Pizzelle one at a time on my Great Grandfather's Authentic Antique Italian Pizzelle Iron