Chocolate Pizzelles Recipe - Making Life Delicious (2024)

FAQs

What do Pizzelle taste like? ›

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.

Pizzelle Cookies. These crispy Italian cookies are made with basic ingredients — flour, sugar, butter, and eggs — and are flavored with vanilla and anise. Each of the cookies is shaped like a flat disc and can be stamped with a simple or intricate design, depending on the method used to make them.

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.

A: To maximize your non-stickyness of a non-stick surface, you should always preheat. Preheating causes the teflon to expand a bit, closing up pores and micro-scratches in the surface. It is also common for oils from the past to form a polymerized layer on top of the teflon, making the pan more sticky.

They are often found at Italian weddings, alongside other traditional pastries such as cannoli and traditional Italian biscuits. It is also common to sandwich two pizzelle with cannoli cream (ricotta blended with sugar) or hazelnut spread.

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.

Our Top Pick: CucinaPro Pizzelle Baker

For the pizzelle traditionalist, it's also available in a polished stainless steel interior. We love that it has a steam guard and cool-touch handles, so you don't have to worry about burning your hands. There is also a clamp on the end of the handles to keep the batter level.

Traditionally, pizzelle are made with anise extract or anise oil, and that is my preferred flavor, but they can also be made with vanilla, lemon or orange extracts. Some folks dip pizzelle in chocolate, but I find that to be just a bit too much, and not very complimentary to the anise flavor.

For me, my favorite way to enjoy pizzelle is hot off the press, but they're also pretty darn perfect with morning coffee and afternoon or evening tea. They're wonderful paired with fruit cup or vanilla ice-cream, or with fruit cup over vanilla ice-cream.

Unlike waffles, the stamp in pizzelle is more decorative than functional. And, unlike waffle cone makers, pizzelle irons are outfitted with thicker plates, meaning the appliance is versatile enough to make a variety of different treats.