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Desserts

Pizzelle Recipe

Pizzelles are the oldest known cookie. The first pizzelles came from the region of Abruzzo and date back to the 8th century! The word "pizzelle" means "flat" and "round" in Italian. They are extremely crisp and light. The lemon, anise, and vanilla extract they contain add to their delicious flavor. These traditional cookie recipes were passed down to my Nonna, my mother, and now to myself. I hope you and your generations enjoy these recipes as my family has for almost a century! Buon Natale!

 

Pizzelles are the oldest known cookie. The first pizzelles came from the region of Abruzzo and date back to the 8th century! The word “pizzelle” means “flat” and “round” in Italian. They are extremely crisp and light. The lemon, anise, and vanilla extract they contain add to their delicious flavor. These traditional cookie recipes were passed down to my Nonna, my mother, and now to myself. I hope you and your generations enjoy these recipes as my family has for almost a century! Buon Natale!

 

Ingredients

  • 6 eggs
  • 4 cups flour 
  • 1 1/3 cup sugar 
  • 2 sticks of butter 
  • 4 tsp. baking powder 
  • 2 tsp. of each flavor: vanilla, lemon, & anise

 

Directions 

1. Beat eggs until they are fluffy. Add sugar gradually until smooth.

2. Melt butter and cool, add to egg mixture. Mix flour and baking powder together until combined (no need to sift). Add to above mixture. The dough will be sticky. Spray griddle with Pam if sticks.

3. Place round tablespoon on the center of the griddle. While still warm place pizzelle on paper towel and sprinkle with powdered sugar. 

Enjoy!

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13 comments

  1. My grandmother’s original recipe called for orange rind, probably before extracts were available. This was a heavy dough to be pressed between the hot iron held over the gas stove. Wish I knew what happened to her iron, but I use orange extract with my electric press.

      1. I honestly can’t remember, having only done it once as a precocious teen. The recipe is in with my recipes, but I recall it being a dough that was made into a ball, then had to be squeezed hard in the old fashioned press. I have used one that came with the electric one and added orange rind and/or extract to it.

  2. Each iron is different, I usually lift it when I see no more steam, check to see the color and decide from there to take off or put the lid back down a few more seconds.

  3. Thank you for the recipe. Yes, I grew up with pizzelles. My mother used anise flavoring. One of my aunts used orange flavoring. I still have my die.

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