My Italian husband and mother-in-law taught me everything I know about cooking good Italian food.
Pizzelles Keep for Months!
How do I know pizzelles keep for ages? One Christmas I made them and then put them away well in advance of the holiday. Well, Christmas Eve rolled around, and I couldn't find my pizzelles to put them on the platter!
I found them six months later when I was putting out lunch for my father-in-law's wake. Hesitantly, I tried a small bite—and discovered they were as crisp as they were the day I had wrapped them for storage in the big tupperware container.
From this experience I learned that pizzelles are a great choice for early Christmas baking. Even if the holiday (or whatever big occasion you're prepping for) is months away, these cookies will store for months.
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My Pizzelle Iron
My husband bought my pizzelle iron from our local Italian shop. It makes four pizzelles at a time, and the size of the cookies it makes is perfect for a cookie tray. Some pizzelle irons make giant cookies that wouldn't fit well on a cookie platter.
- 1 1/4 cups sugar
- 6 eggs
- Pinch salt
- 1 cup oil
- 1 teaspoon anise oil (or 2 teaspoons anise extract)
- 3 cups flour
- Food coloring (optional)
- In a mixing bowl, beat the eggs, sugar, and salt together.
- Add flour in small amounts, alternating with oil. Add anise or other food flavoring. Note: The flavorings should be oils rather than extracts. Oils gives the cookie more flavor. Stir until the mixture is smooth in consistency.
- Heat the electric pizzelle iron until hot enough to cook without sticking. Drop a half teaspoon onto each side of the griddle and close firmly.
- Cookies are done when steam disappears from all sides of the iron. The cookies will be soft when taken from the iron and should be laid onto a cookie rack to cool and harden. You may stack your pizzelles in piles for cooling.
- Wrap each stack of cookies in aluminum foil. Store in an airtight container until serving. My mother-in-law had a large square tupperware container she used for these cookies.
Tips and Alternatives
- Flavor options: My mother-in-law used many different flavors when making pizzelles, but the original was anise. The other flavors that went over well were vanilla, orange, and lemon. I have also made spearmint and cherry.
- Chocolate: To make chocolate pizzelles, substitute Hershey's unsweetened cocoa for an equal amount of flour. I normally use about 1/4 cup.
- Dessert cups: You can also use these cookies to make dessert cups. Shape the warm pizzelles into cups and then fill them with cream cheese and fruit.
- Yield: This recipe makes approximately 6 dozen of the larger cookies or 10 dozen of the smaller cookies.