Pizzelle, mama's recipe - the Italian Classic Cookie!
Italy is known for many things, including pastries and cookies. Every Italian household has made the classic pizzelle at some point, and we are going to make them today using my mother's recipe. So quick and easy, 15 minutes is all you need and they are such a good treat. Great for children and adults - enjoy!
A traditional, classic Italian cookie “Pizzelle”
Recipe makes 12 – 15, 5” pizzelle
Ingredients:
• 260 gm flour (i.e 2 cups)
• 1 TSP baking powder
• 3 Large Eggs
• 2/3 cup sugar (you can use more or less, to taste)
• 2 TSP Vanilla Extract
• 1/3 cup grapeseed or vegetable oil
• 1 tsp Anise extract (Optional) (or use optional Anise liquor)
Process:
• Add the baking powder to the flour, mix, set aside
• In a different bowl, add the eggs and sugar, beat for 2 – 3 minutes (hand blender works great)
• Add the vanilla, oil, and optional anise extract, and beat till all incorporated (about 15 seconds should do it)
• Add your flour mixture to the bowl and blend together using a spatula or wooden spoon, until all flour is incorporated and absorbed, creating a batter.
• Preheat your pizzelle maker
• Once it’s ready, add a heaping TBSP of your batter to each pizzelle pattern, close lid and cook anywhere for 1 minute to 1 ½ minutes, depending on the color and darkness you prefer
• Remove, and place on a cooling rock – OR – if you want to shape them, then shape them immediately, while they are hot
• Serves as is, or sprinkle icing sugar on top
• Enjoy
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The #secret #tip for making #Pizzelle #cookies for #christmas
My favorite #italian #christmas #cookie. Here's my secret tip for getting them right each time. The full recipe is on ciaoitalia.com Buon Appetito!
The Very Best Pizzelle Cookie Recipe
A staple during the holidays, this Italian cookie Pizzelle recipe is such a classic.
------------------------------FULL RECIPE BELOW------------------------------------------------
INGREDIENTS
3 eggs
3/4 cups sugar
2 1/2 tsp vanilla extract If using anise, replace the vanilla with 1 tsp anise extract or 1/2 tsp anise seed.
1 tsp grated lemon zest
1/2 cup melted butter cooled to room temperature
1 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
INSTRUCTIONS
Preheat the pizzelle iron.
With a hand mixer, beat the eggs and sugar in a large bowl until light in color and fluffy, approximately 2-3 minutes.
Add the vanilla, lemon zest and butter. Beat until well blended.
In a separate bowl, whisk together the flour, baking powder and salt.
Fold the dry ingredients, a little bit at a time, into the egg mixture until just incorporated and the batter is smooth.
Place 1 heaping tablespoon of batter in the center of the design on the pizzelle iron. Close the iron to press the dough flat and bake until golden brown, approximately 1 minute. (Cooking times may vary depending on your appliance, please adjust accordingly.)
Using a spatula, remove the cookie from the iron and transfer to a rack to cool.
PRINTABLE RECIPE CARD:
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00:00 Introduction
00:29 Getting Started
03:48 Making the Pizzelles
06:42 Taste Test- Thanks for Watching!
PIZZELLES: A stunning and easy Italian pizzelles recipe!
Professional Pastry Chef Lindsey Farr brings us these easy and delicious pizzelle cookies! This pizzelle recipe uses pizzelles ingredients including the favorite of pizzelle cookies anise! This pizzelle cookies recipe practically makes itself as long as you have a pizzelle press! Pizzelle cookies ingredients are simple and quick to come together. This pizzelles recipe with anise is sure to be a crowd-pleaser.
For printable recipes, notes on customizing, and more tips learned in a professional kitchen:
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Chapters:
00:00 Intro to Pizzelle Cookies
00:37 Whisk together our dry ingredients
01:09 Mix all of our batter in a larger bowl
01:42 Add our wet ingredients to the whisked eggs
02:13 Add our melted butter
02:20 Whisk in our dry ingredients
03:15 Put in the fridge
04:35 Spray maker
05:00 Squish batter down in the maker
05:42 Put more batter in the maker depending on chill
06:45 Use the cutter to make perfect shapes before they cool
07:51 Don’t stack them until they are completely cool
09:14 Time to try!
10:20 Bloopers
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TOOLS USED IN THIS VIDEO:
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Clear Ingredient Bowls:
OXO Nesting Liquid Measuring Cups (THE BEST THINGS EVER!):
Vegaline Cooking Spray:
CucinaPro Piccolo Pizzelle Baker, Grey Nonstick Interior, Electric Press Makes 4 Mini Cookies at Once:
Yellow Kitchen Scissors (Similar):
Ateco Ring Cutters:
Parchment Paper Sheets:
Rivoean Kitchen Cooking Tweezers Culinary,3 Piece Set Stainless Steel Tweezer Precision Tongs Offset Tip for Cooking Food Design styling(6.3-Inch):
Ateco Small offset spatula:
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The pizzelles made by this pizzelles recipe are stunning and easy! Who doesn’t love pizzelles recipe Italian and pizzelle cookies recipe best? These pizzelles Italian cookies are just wonderful. Learn how to cook pizzelles cookies with this easy video. How to make pizzelle cookies is fun and easy. Learn how to make pizzelles, the best Italian cookies and tasty Italian cuisine for Christmas.
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Italian Pizzelle
A delicious crisp Italian pizzelle (Italian cookie with anise) that is made in a pizzelle maker.
For recipe:
00:00 Intro
00:10 Mixing wet ingredients and anise
00:20 Adding dry ingredients
00:30 Adding melted butter
00:40 Adding pizzelle dough to pizzelle iron
00:53 Dusting pizzelle with powdered sugar
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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