Pizzelle

My last post of 2023 and I present to you Pizzelle.   I confess that the inspiration to make these Italian waffle cookies was anything but divine.  In reality it was the cutest video of a nonna making them for her grandchild that came across my Instagram feed.  

Undoubtedly you'll already have all the cookie ingredients on hand in your pantry, but the required  equipment is the pizzelle iron.  I've had mine for ages, bought years ago at Sur La Table, but you can easily source one online. 

The pizzelle batter comes together really quickly and to make portioning easier I like to place it in a decorating bag fitted with a plain open tip.  The cookies take literally seconds to cook in the grill and you end up with stacks of golden brown, crispy cookies.  Once cooled you can add a light dusting of powdered sugar on top if you'd like, but I tend to prefer mine plain.  

 

Season's Treatings from me to you.  See you in 2024 for more delicious treats!

 

Pizzelle (from The Suburban Soap Box)

3 eggs

3/4 cup granulated sugar

2 1/2 teaspoon vanilla extract

1 teaspoon grated lemon zest

1/2 cup butter, melted and cooled to room temperature

1 3/4 cup all-purpose flour

2 teaspoon baking powder

1/2 teaspoon salt

Preheat the pizzelle iron.

Using the whisk attachment, whip eggs and sugar in the bowl of a stand mixer until light in color and fluffy, about 2-3 minutes.

Add the vanilla extract, lemon zest and butter.  Beat until well blended.

Add flour, baking powder and salt and mix until well combined. 

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, about 40 seconds.  [I would check after 30 seconds.]

Using tongs, remove the cookie from the iron and transfer to a wire rack to cool completely.

Note: Pizzelle dough can be made in advance and stored in an airtight container for up to 3 days in the refrigerator.  Allow the dough to come to room temperature before cooking.  Pizzelle can be frozen in an airtight container for up to 3 months.