March 1, 2014




pizzelle and cappuccino

I was given a pizzelle iron as a gift and I left it in its box for a good while, until I ventured into the land of pizzelles.  I love waffles, cookies, and sugar cones so what could be better than this combination.  I can't stop making these cookies - I love their simplicity, the crisp texture and buttery flavor.  I prefer mine plain but I have made edible ice cream cups with them, filled them with whipped cream and served strawberry sauce on the side and filled them with caramel for a stroopwafel style pizzelle.  

makes 3-4 dozen small cookies

1-3/4 cups all-purpose flour
2 teaspoons baking powder
3 large eggs
¾  cup granulated sugar
½ cup unsalted butter, melted
1 tablespoon vanilla extract or anise extract or lemon extract

Preheat Pizzelle Press while preparing the batter. 
Place flour and baking powder in a small bowl and stir to combine; reserve. 
Place eggs and sugar in a medium bowl mix with a hand mixer, mix on medium speed for 1 minute, until thickened. 
On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. 
Add the flour mixture and mix until just combined, about 10 to15 seconds; do not over mix.
Lightly brush both the top and bottom grids with a flavorless vegetable oil  before baking.
Scoop about 1-1/2 – 2 teaspoons of batter and drop onto one of the patterned cookie grids; repeat to make a second cookie. 
Close the lid and cook as instructed by the pizzelle press you own.
Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely. 
Warm pizzelle may be wrapped around the dowel form cannoli shells. 
Completely cooled pizzelle may be dusted with powdered sugar before serving.



Variations: Marble Pizzelle: Add 2 ounces finely chopped bittersweet or semisweet chocolate to the batter. Bake as directed.

pizzelles stacked



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