Pizzelle are cookies which come from Abruzzo in Italy. Also known as Italian wafer cookies, "Neole" or "Ferratelle" the name “pizzelle” (which has various spellings but pizzelle is the most widely recognised) comes from the Italian word "pizze", meaning round and flat. Many different cultures have adapted this cookie and re-named it accordingly. For examples, in Scandinavia, they are known as "Lukken". In some parts of Italy, they would even be made with family crests embossed on them.
Typically, pizzelle are eaten flat or folded into cone shapes which can then be filled with ice cream, sweets, fruit, syrups or whatever your heart desires! The batter used to make the cookies can also have flavours added to them. Common flavours for the cookies themselves include orange, almond, lemon or vanilla, but they are often made with anise at Christmas.
They are thought to be the oldest known cookie and originated in Abruzzo, in the south of Italy, during ancient times to mark an annual celebration. Over time, it became tradition to use pizzelle to celebrate any holiday or festive occasion, but inevitably there were pizzelle for everyone at Christmas and Easter. Today they are often found at Italian weddings as well.
Why not try to make a batch of these cookies as you look for the perfect holiday rental in Abruzzo?
Typically, pizzelle are eaten flat or folded into cone shapes which can then be filled with ice cream, sweets, fruit, syrups or whatever your heart desires! The batter used to make the cookies can also have flavours added to them. Common flavours for the cookies themselves include orange, almond, lemon or vanilla, but they are often made with anise at Christmas.
They are thought to be the oldest known cookie and originated in Abruzzo, in the south of Italy, during ancient times to mark an annual celebration. Over time, it became tradition to use pizzelle to celebrate any holiday or festive occasion, but inevitably there were pizzelle for everyone at Christmas and Easter. Today they are often found at Italian weddings as well.
Why not try to make a batch of these cookies as you look for the perfect holiday rental in Abruzzo?
Ingredients
210g of flour (have more on hand, just in case the batter becomes too thin)
2 teaspoons of baking powder
½ teaspoon of salt
3 eggs
150g of sugar
113g of butter, melted
1 teaspoon of vanilla
1/2 teaspoon of anise extract
Method
1. Whisk flour, baking powder and salt in a small bowl. In a larger bowl, beat eggs and sugar for 3 to 5 minutes, until blended and slightly fluffy. Slowly add melted butter (once it has cooled), vanilla and anise and mix until incorporated well. Mix in dry ingredients a little at a time, until batter is smooth but thick.
2. Using 2 spoons, one to scoop up the batter and the other to ease it onto the iron, drop batter onto the centre of a well-heated pizzelle maker (alternatively, use any pan, waffle-maker or sandwich toaster but, obviously, you won't have the distinctive chequered pattern). For smaller, 3-inch pizzelle, use a generous teaspoon of batter. For the 5-inch, use about a tablespoon.
3. Cook for 30 to 40 seconds, or until just lightly brown. Gently remove to a rack or plate to cool.
4. It's okay if you mess up the first one! Like with pancakes, you often have to discard your first attempt – it's normal!
Once you get to Abruzzo you can try the real deal there!
210g of flour (have more on hand, just in case the batter becomes too thin)
2 teaspoons of baking powder
½ teaspoon of salt
3 eggs
150g of sugar
113g of butter, melted
1 teaspoon of vanilla
1/2 teaspoon of anise extract
Method
1. Whisk flour, baking powder and salt in a small bowl. In a larger bowl, beat eggs and sugar for 3 to 5 minutes, until blended and slightly fluffy. Slowly add melted butter (once it has cooled), vanilla and anise and mix until incorporated well. Mix in dry ingredients a little at a time, until batter is smooth but thick.
2. Using 2 spoons, one to scoop up the batter and the other to ease it onto the iron, drop batter onto the centre of a well-heated pizzelle maker (alternatively, use any pan, waffle-maker or sandwich toaster but, obviously, you won't have the distinctive chequered pattern). For smaller, 3-inch pizzelle, use a generous teaspoon of batter. For the 5-inch, use about a tablespoon.
3. Cook for 30 to 40 seconds, or until just lightly brown. Gently remove to a rack or plate to cool.
4. It's okay if you mess up the first one! Like with pancakes, you often have to discard your first attempt – it's normal!
Once you get to Abruzzo you can try the real deal there!
Photo credits
Picture 1: Steve Snodgrass / CC BY 2.0
Picture 1: Steve Snodgrass / CC BY 2.0
