Pizzelles- Recipies, Storage and Makers
- monavano Dec 3, 2007 10:00 AM
This holiday season I want to make pizzelles and give them as gifts. I've never made them before and would love your help.
What are your favorite recipies?
How do you store them and for how long? Do they freeze well?
What brand would you recommend? I think I like the smaller size pizzelles, any opinions?
3 eggs, beaten
¾ cup sugar
¾ cup butter or margarine, melted
1½ cup sifted flour
1 teaspoon baking powder
½ teaspoon vanilla
½ teaspoon anise flavoring
1 teaspoon anise seed, crusher....or extract
Add and beat ingredients together in order listed. Drop by rounded spoonful onto center of preheated grid. Close lid immediately clip handles together. Allow to cook until steaming stops -- about 30 to 60 seconds. Remove with fork. Allow to cool on wire rack or towels. (While hot, may be rolled into cylinder or shaped into cone.) Dust with powdered sugar. Store in airtight container.
Lemon Pizzelle..... omit vanilla and anise seed. Add 2 teaspoons lemon extract and 1 tablespoon grated lemon peel to Basic Recipe.
Chocolate Pizzelle..... mix 3 tablespoons cocoa and 3 tablespoons sugar. Add to Basic Recipe.
Nut Pizzelle..... add 1-1/2 cups very finely chopped or ground nuts to Basic Recipe or to Chocolate Pizzelles.
The above recipe came with my Rival Pizzelle Maker
Below: Given to me by a friend:
1 cup sugar
¾ cup melted butter or margarine
3 cups sifted flour
3 teaspoons baking powder
3 teaspoons anise extract
1 teaspoon vanilla extract
1 cup Anisette Liquor
Can also add some crushed anise seeds, if desired.
I have used both of these recipes and they work very well. As for freezing, I have never done that, but don't see why not! Especially if you can vacuum seal....just be careful not to seal too tightly (meaning, don't draw out too much air). These pizzelles are so delicate that they could crumble under the pressure....only seal part way.
OR, just store in an air-tight tin.
Think that all the various brands of pizzelle makers work equally well.
Just check around the net at places like William Sonoma or Cooks.com.
I make pizzelles most years at the holiday season. They are really dramatic on a cookie tray with some dainty butter cookies. I used to use a hand maker that you held over the stove. I did that with a friend -- it was a two-person operation to keep a steady stream of batter "loaded" and to hold the waffle maker over the heat. Now I use a VillaWare electric one that makes two at a time. I've been happy with it. I store mine in tins and they store well that way.
We had an iron, too! It was custom made for my husband's grandmother by a Philadelphia cast iron foundry. Very long handles, and it operated like an alligator's jaws. It was given to us with a very detailed, impractical recipe (which I used only once). The pizzelles it made were embossed with the family initials. It is now probably worth something as an antique item. When I first got it I used it on my gas range, but it made a mess out of my stove, which was a pain to clean up.
My son (who's initials match the ones on the iron) is now the proud possessor.
when I was a kid I was the rangler of the long-armed iron held over the stove . . . loved it
you wait to see the wisp of steam stop then flip it and it's done. second person pulls the cookie off with a fork
ours was (is) cast something (iron or aluminum), def. not non-stick
we also stored them in a metal tin
I think they taste better after they've been sitting around for a few days, although after a few weeks they start to get a little stale/soft
I've only ever had anise flavored
Thank you SO much for posting this. My Grandmother used to make Pizzelles during the Holidays. Of course, we kids used to call then 'Spider' cookies, because one side of the griddle looked sort of sipder-webbish. I’ve made them only a few times in the last 15 years or so, but always manage to get my Dad in a good mood by bringing some of these.
Do you by chance have the Belgium Waffle recipe also? I seem to have misplaced my manual and I think I remember that waffle recipe being as good as the pizzelle recipe.
Thank you so much!
I have a recipe of my great-great grandmothers that requires a dozen eggs, 3 T of vanilla, 3 T of lemon extract and 3 T of orange extract. I have an OLD SCHOOL pizelle iron that is metal on the outer casings and that bad mamma jamma gets HOT. The newer ones that are nonstick and have plastic casings just dont do the job for me. I can remember about this time of year, getting off the bus to a house full of little old ladies with enough extention cords and folding tables across the house to for sure start an electical fire. My grandmother had a kitchen aid mixer that would never die, but was so old it had a turn dial and the beaters had to be put in a special way to lock in. They would be at it for HOURS. They had to be paper thin, golden and after they cooled for AT LEAST one hour, they packed them in the old 3lb metal coffee cans that had been covered in wrapping paper. 9 out of 10 times, they were frozen with a coffee filter in between every 10th cookie or so in the giant deep freeze in the basement that had a series of paving bricks on it to make sure the seal stayed closed!
Ill be happy to dig out the recipe if anyone wants it!
I think I may have bought the electric one that is NOT nonstick. (It's in storage until I pull it out for the season so I can't check.) I may have heard that they get crispier on those irons, compared to a nonstick iron. I THINK I am remembering that correctly. I don't think the pizzelles stick on them anyway. I would call the VillaWare company (if you are at all considering that line) and ask them. I know I did that and they were very helpful. Their site is www.villaware.com.
Whatever you get, the first few won't turn out and then once you get rolling you can just crank them out.
We used to have an old cast iron maker that weighed a ton and you heated it by holding it over the stove. We then got a Villaware model that is electric and makes 2 at a time that works great. You just spray it with a non stick coating.
I will try to dig out my mom's perfect anise pizzelle recipe. About pizzelle irons . . . I've tried several, and my best advice is to get one that is not—repeat, not—coated with any sort of nonstick material. Those suckers do not work, they're a pain to clean, and the cookies don't have deep enough grooves to make it worthwhile—they come out (if they come out at all) looking like slightly patterned flat pancakes. Fantes.com has loads of information about pizzelles and irons, and several recipes, and they sell the exact model my mom has been using for decades: the 2-cookie Palmer iron. After it's seasoned, you don't have to butter or oil the surface at all after the first two or four cookies. I can't recommend this one highly enough. Fantes also notes that to use the stovetop irons effectively you should make a thicker batter, with more flour. I've never tried pizzelles on the stovetop, but that would make sense as a solution to the problem Lisbet mentions.