Pizzelle Cookies - Question ? ? ?
Baking By justsweet Updated 22 Dec 2005 , 7:04pm by cocakedecorator
I was looking at making pizzelle cookies, and was wondering if anyone makes them. Are they good, I would hate to buy a pizzelle iron and not like the cookies. They look yummy and you can make differant flavors including chocolate.
any help you be appreciated.
Merry Christmas and Happy New Year
Happy Hanukkah
I've never made them so I can't help you with questions about that, but I'm a huge fan of pizzelles. They are DELICIOUS. Thin, crispy, lightly sweet. I've only had the anise ones, but I'm sure other flavors would be just as good. 
I have an old waffle make with reversible irons on them
You can take the pizzelle while they are still warm and roll them like a scroll. Let them cool and you can fill them with flavored whip cream or you can dip them in chocolate (flat) and do all kinds of things with them. As for flavoring the pizzelles themselves, I think that the different flavors come more or less from the fillings you put in them when they are rolled like a scroll (or you can even roll em like a sugar ice cream cone and them fill em)
Chaptls,
So, do you like them. I love baking and thought these would be great to add to my collection of cookies I make. I save differant recipes that you can change the flavoring so you can have a lemon, vanilla, anise. I recieved an e-mail from the food netwokr and it was for chocolate pizzelle and it looks great, they also gave a chocolate mint filling for the cookies. could you recommend a good iron for pizzelle by chance.
Thanks for your help.
I love them!!!! They are slightly sweet, crisp, and yummy! I like the vanilla ones. Anise is ok too if you don't get carried away with the flavor. They are very easy to do once you get the hang of how much batter to put on the iron. You can turn out dozens of them in a short time, which is good because I can eat dozens of them in as little time!!! Ok maybe that isn't the greatest part for my hips but I can't help it.
I searched high and low for a pizzelle maker a few weeks ago and finally found one at Tuesday Mornings. I posted a thread on here about it. Anyway, I had never had a pizzelle and didn't know if I would like them but thought they were pretty and would be a great addition to my cookie baking and trays. The recipe I used that came with my pizzelle iron was not impressive in flavor so I'm searching for a better recipe. I got the cookie newsletter from Food network too and was excited to see the chocolate pizzelle recipe. I'm going to give it a try. Anyone want to share a yummy pizzelle recipe with us?
here are some recipes I have found:
Pizzelles - Italian Wedding Cookie Recipe
These Italian cookies are delicious and delicate and are a sure hit at any fancy get-together.
Pizzelles
3 eggs
1/2 teaspoon anise see or extract
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/2 cup butter, melted and cooled
3/4 cup sugar
Beat eggs and sugar. Add butter, vanilla, and anise. Sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon. Spoon onto pizzelle iron and bake. Batter can be refrigerated to be used at a later time.
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Mary Bruno's Pizzelles
1 cup butter, softened
1/4 cup vegetable oil
4 eggs
11/2 cups sugar
1 teaspoon vanilla
1 bottle anise oil or 2 teaspoons pure anise extract
33/4 cups flour
1/4 teaspoon baking soda
1 teaspoon baking powder
Combine first six ingredients. Add flour, baking soda and baking powder.
Heat pizzelle iron. Place about 1 tablespoon of batter on each section of the pizzelle iron.
Cook pizzelles for about 30 to 35 seconds, or until golden. Makes approximately 6 dozen pizzelles, depending on size of iron.
Cake flour is the secret to the thin and airy pizzelles from Trudy Kosey of Canonsburg. "Trudy says: "By using cake flour instead of regular flour, the batter is much lighter."
Pizzelles
6 eggs
11/2 cups sugar
1 cup melted margarine, cooled
1 tablespoon anise extract or vanilla
3 1/2 cups cake flour
4 teaspoons baking powder
Beat eggs, add sugar gradually -- beat until smooth. Add cooled margarine and anise or vanilla. Add flour and baking powder -- beat until smooth. By teaspoons, place batter on pizzelle iron. Cook for about 40 seconds or until golden in color.
Philomena Demeter of Monongahela sent us her recipe for "REALLY" good pizzelles.
Pizzelles
1 1/2 cups butter, softened
1 cup margarine, softened
2/3 cup granulated sugar
1 pound light brown sugar
6 eggs, separated
2 tablespoons plus 1 teaspoon whiskey, rum and vanilla
9 to 10 cups flour
Cream butter and margarine well. Add half of the granulated sugar and all of the brown sugar; mix well. Add whiskey, rum and vanilla. Add egg yolks, then flour; mix. Beat egg whites with remaining sugar until soft peaks form.
With a wooden spoon, blend beaten whites into dough. Roll into 1-inch balls. Place on pizzelle iron. Bake until done.
Rose Swiderski of Shaler writes: "In response to Jean Cubbage's request for a 'really good' recipe for Pizzelles -- I think I have the best! My friends and family say they are the best they have ever had. My daughter, who lives in New Hampshire, brought my pizzelles to her office and they all praised the wonderful taste! This recipe was passed down to me from my mother."
Rose told us her mother would be very proud to know her recipe was included in today's column.
Pizzelles
1 cup sugar
1 cup butter, softened
6 eggs
11/2 teaspoons anise oil
Zest of 1 lemon
Zest of 1 orange
3 cups flour
3 teaspoons baking powder
Cream together the sugar and butter. Add the eggs one at a time -- mix. Add the anise and zests; mix. Add the flour and baking powder. Beat batter well. Drop 1/2 teaspoon of batter on pizzelle iron. Bake until golden.
Paul J. Sciullo of Bloomfield writes: "In response to Jean Cubbage of Swissvale who is looking for a good pizzelle recipe, look no further. Here's one of the best that goes back a long way in my family."
Pizzelles
6 large eggs
1 cup margarine, melted
11/2 cups sugar
Pinch salt
1 shot whiskey
1 teaspoon anise oil
2 teaspoons vanilla
31/2 cups flour
Beat eggs; add melted margarine and beat again. Add sugar, salt, whiskey, anise and vanilla; beat until well mixed. Add flour gradually, mixing well (usually the last cup of flour has to be mixed with a spoon). Drop by teaspoon on hot iron. Bake until done or golden.
Irene Soranno of Beechview writes, "This is by far the best recipe ever!"
Pizzelles
6 eggs
11/2 cups sugar
1 cup margarine, melted and cooled
2 tablespoons vanilla or anise extract
31/2 cups flour
4 teaspoons baking powder
Beat eggs, add sugar gradually and beat until smooth. Add margarine and extract. Sift flour and baking powder together and add to egg mixture. Drop by teaspoonfuls on hot pizzelle iron.
Add pizzazz to Pizzelles
Here's the request from La-Verne Porta of McKees Rocks: "I tasted a mini chocolate pizzelle with a chocolate-raspberry nut filling. I can make the pizzelle cookie but can't duplicate the filling. Can anyone help? The cookie is absolutely delicious."
Kitchen Mailbox received a response from Dolores Hart of South Side:
"The mini pizzelles are made with raspberry preserves and a dark chocolate bar. You can use any nuts you like."
Here's what Kitchen Mailbox did to duplicate this cookie: While the pizzelle was warm and still pliable, we rolled it into a tube shape and set the cookie aside to cool. Meanwhile, we made the chocolate and raspberry filling. Over medium heat, we melted 2 cups semisweet chocolate chips with 1 tablespoon butter, then added 4 tablespoons raspberry preserves and mixed to combine flavors (at this point 1/2 to 3/4 cup chopped nuts may be added). Using a pastry tube, we filled each pizzelle with the filling.
And here's a variation from Elaine Kray of Munhall: Roll warm pizzelles into a tube. Let cool. Fill pizzelles with chocolate or vanilla pudding. Place pizzelles in an oblong pan (we used 9-by-13-inch pan); refrigerate overnight. When ready to serve, place one or two pizzelles on a plate. Garnish each end with whipped cream. For an eye-catching finish, sprinkle the chocolate pudding pizzelles with chocolate shavings and the vanilla pudding pizzelles with fresh fruit such as raspberries or strawberries.
Layer 5 or 6 pizzelles with alternate layers of pudding ending with a pizzelle. Refrigerate overnight. When ready to serve, cut pizzelle "pie" in quarters. Sprinkle each slice with powdered sugar. Place on cookie tray.
Place hot pizzelles in muffin tins and shape to mold; let cool. Remove pizzelles -- fill with ice cream and whipped cream.
They sell them at the grocery stores and the bakery, maybe buy a few and see if you like them before investing in a pizzelle iron.
the pizzelle is very similar to the cannoli minus the filling. they are very easy to make and taste great. I just use my waffle iron to make them and that works fine.
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