Like a chip... you can't eat just one!P
Pizzelles are a traditional Italian treat, 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 you smell the Belgium waffles cooking on the side of ski slope. There is no better smell!
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. They can also be rolled and used as for making cannolis.
Pizzelles are simple and pizzelles are awesome!
I grew up eating pizzelles and i will grow old eating pizzelles. But I don’t just love eating this classic cookie, I love making them too.
Unfortunately, you did need special equipment to make pizzelle cookies. They make a variety of waffle irons to choose from including non-stick and light-weight options. Personally, I am old school and my pizzelle iron is heavy-duty, cast aluminum version and very similar to the one that I remember my great-grandma using. I believe somethings just shouldn’t change and this is one of them. If you ever decide to invest in a pizzelle iron, you will be able to enjoy making these cookies for family, friends, neighbors and more for many years to come. It’s one kitchen appliance that I really enjoy owning and using and think you will too!
Use a piping bag for the batter. It works like a dream and makes the process much easier.
Classic Italian Pizzelle
- 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.