Classic Italian Pizzelle Recipe - Crafting a Family Dinner (2024)

FAQs

What is the original flavor of pizzelles? ›

Although Anise (Black licorice) is the “traditional” flavor of the pizzelle, modern options include vanilla, peppermint, anisette, lemon and chocolate but there are countless recipes and flavor combinations for this humble Italian cookie.

A Crispy History

Pizzelles, the oldest known waffle cookies, originated in Italy. The name pizzelle is based on the Italian word 'pizze' meaning round and flat, with the ending 'elle' referring to its small size.

Pizzelles should be crunchy! They're a thin, light, crispy cookie. If your pizelles are soft, it means they have absorbed moisture from the air or they weren't cooked enough.

*Tip: Make sure you fully cool your pizzelles and do not cover for several hours as they will get mushy and soft – you want them to stay crispy! That's why I love my metal tin or glass containers – they keep them nice and fresh! I never close the lid too tight – they need to breathe!

Oil - it could very well be that modern pizzelle makers are so "nonstick" that you do not need to use any cooking spray. Am noting here that when you research recipes, you may encounter a debate about whether or not to use oil or butter. For years our family uses a light spray of cooking oil as needed - it's just fine.

As far as the fat used in pizzelle, some recipes will call for oil, others margarine, lard or Crisco. But having tried other fats, I always return to unsalted butter. They crisp up nicely, don't have an oily aftertaste, and cook to perfection in their special pizzelle press.

Heat your pizzelle maker, grease it with a little olive oil and add a generous spoon of your batter. Remove the excess batter with a fork (and remember like Nonna to always clean the stove when you finish!).

Let cookies remain in warm oven for an hour or longer to dry out. This should help return some of the crispiness to the pizzelles.

Wait until the Pizzelle have cooled completely and then wrap them in aluminum foil or in a cookie tin. They'll keep nice and crisp for weeks! You can also freeze the cookies in batches then just thaw completely before serving.

Put a little oil on it, wipe up the excess and heat it up! Helpful?

What is the Norwegian version of pizzelle? ›

Krumkake is a Norwegian waffle cookie, like an Italian Pizzelle, made with a flat press that is rolled into a cone shape.

The closest relative of the pizzelle on record is the ancient Roman crustulum, a flatbread cooked in a pancake pan and on top of a craticula… which is reminiscent of a barbecue grate cooker. Similar variations go by the name ferratelle in the Lazio region and cancelle in Molise too.

Pizzelles are the oldest known cookie and originated in the mid-section of Italy. They were made many years ago for the “Festival of the Snakes” also known as the “Feast Day of San Domenico”.

Pizzelle are not just made like waffle cones—they taste like them too! Some pizelle contain anise and have a distinct licorice taste, but these simply taste like a thin, crispy buttery cookie perfumed with delicious almond extract.