They are believed to have originated from the regions of Abuzzo and Lazio. In other areas of Italy, they are known as ferratelle, cancelle and ostie. Pizzelle are considered one of the oldest cookies and believed to have originated from the ancient Roman Crustulum flat cake.
You can shape them into a cannolo and fill it with cannoli cream (ricotto and sugar). You can also take 2 pizzelle and make a sandwich with cannoli cream or hazelnut spread. Typically, they are flavored with anise but I like to use vanilla or almond extract. They are popular in Italy during Christmas and Easter.
Makes about 30
1 ¾ cups (210g) flour, plus extra if batter is too thin.
2 teaspoons baking powder
½ teaspoon salt
¾ cup (150g) sugar
8 Tablespoon (1 stick,113 grams) melted butter that is cooled
2 teaspoons Vanilla (or you can use almond, lemon, or anise)
A Pizzelle Press/Iron
How to Prepare:
1. In a small bowl mix flour, baking powder and salt.
2. In a larger bowl mix eggs and sugar, then slowly add the cooled butter and vanilla.
3. Now add the dry ingredients a little at a time so the batter is smooth and thick.
4. Heat the pizzelle iron and prepare it according to its instructions.
5. With a tablespoon scoop up the batter and place it in the middle.
Note: I used another spoon to help the dough out and centered on the pizzelle maker.
6. Press down and wait about 2 1/2 minutes.
7. Gently remove with a spatula to a plate to cool.
8. Dust the pizzelle with confectioners’ sugar.
You can mold them into shells while they are warm. Once they have cooled off you can fill them with cannoli cream.
Keywords: Desserts, Italian Inspired, Italian Cookies, Cookies