Pizzelles are an Italian classic, best described as a ‘waffle cookie.’ They are super thin and crispy and insanely addicting! They have the same smell that leaves your mouth watering when they are cooking up Belgium waffles on the side of ski slope. There is no better smell!
Similarly, a Pizzelle is basically a waffle cone. (And who doesn’t love a waffle cone?) When they come off the iron, they are pliable and can formed around a wooden cone and then left to set into the shape of a cone.
Pizzelles are simple and pizzelles are awesome!
I grew up eating pizzelles and recently I received my own pizzelle maker as a gift. Not the non-stick kind or a modern day, light-weight version. It was the old school, heavy-duty, cast aluminum kind that I remember my great-grandma using. (the only kind you should ever own.)
I wasted no time putting it to use and I am so excited that I found a winning recipe! I am going on record that I will happily be making pizzelles for every future gathering, party, or simply upon request- just ask!
Feaster’s Tip: Use a piping bag for the batter- it works like a dream.
- 3 large eggs
- 3/4 cup sugar
- 3/8 tsp kosher salt
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 8 tbsp melted butter
Beat the eggs, sugar, salt, and vanilla until well combined and smooth. (about 4 minutes on kitchen aid low setting)
Stir in the flour and baking powder, mixing until smooth.
Stop in the melted butter and mix until smooth.
Heat your pizzelle iron and lightly grease with vegetable or canola oil.
Add about a tablespoon of batter to the center of the pizzelle iron and press for about 45 seconds or until golden brown.
Carefully remove the pizzelle and place on to a cooling rack.
Once cooled, dust with confectioner's sugar.
Once pizzelle's are cooled completely, they can be stored in a air tight container for at least one week.