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View CartHoliday Pizzelles
One of my best friends from middle school is Italian. Growing up, going to Francesco’s house was always a treat. His mom would give us bowls of fresh tiramisu and homemade semifreddo. And when the holidays rolled around, his mom would give all the kids and teachers in our classes a bag of pizzelle cookies. I’d inhale the entire bag before I even got home from school. If you’ve never had a pizzelle cookie, here are the basics: it’s a flat, thin butter cookie that has a buttery flavor and crispy texture similar to a fresh waffle cone. The best part is that pizzelle batter comes together as easily as your favorite recipe for pancakes — all you need is a bowl and a whisk. And don’t be intimidated by the fancy design: that’s just the pizzelle iron doing its work. You cook the batter on a pizzelle iron, which stamps each cookie with an intricate pattern. I really like this one from Cuisinart, which also doubles as a crepe maker and a tortilla press. Today I’m sharing Francesco’s mom’s pizzelle cookie recipe. It’s a pretty classic pizzelle recipe, but with a handful of spices to make them extra festive for the holidays. Enjoy!
Holiday Italian Pizzelles Recipe
Ingredients
- Special Equipment:
- A pizzelle iron
- A one-tablespoon cookie scoop
- Ingredients:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Directions
- In a large bowl, microwave butter until completely melted. Add sugar and vanilla and whisk until the butter is cooler to touch. Once the mixture is slightly cooler to touch, whisk in eggs one at a time, only adding the next egg when the previous one is fully incorporated. Add flour, baking powder, salt, cardamom, cinnamon, and nutmeg all at once and continue whisking until well combined. The batter should be thick and smooth.
- Preheat a pizzelle iron until hot. Lightly coat the surface with nonstick cooking spray and use a one-tablespoon cookie scoop to ladle a tablespoon of batter onto each pizzelle cavity. Close the iron and cook until the cookies are baked through, about 1 minute. Use tongs to remove the cookies from the iron and lay flat on a wire rack. At first the cookies will be floppy and malleable, but will crisp on the rack. Repeat with remaining batter and let cool completely.
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