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Not happy with my pizzelles

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I was invited to a friend's home for dinner on Sunday and wanted to bring a tray of cookies as a hostess gift. She ended up with a bottle of wine.

I received a teflon iron as a Christmas gift. This is only the second time I have made these cookies. They come out soft both times. I am trying to achieve that "just can't eat one" crispy cookie my grandmother made.

I am using the standard pizzelle recipe. Any suggestions? Is it the iron?

3 eggs

1 1/2 c. flour

1/2 tsp. anise seed or extract

1/2 c. UNSALTED butter melted and cooled

2 tsp. baking powder

3/4 c. sugar

1 tsp. vanilla extract

Procedure

* Beat eggs and sugar.

* Add cooled melted butter and vanilla and anise.

* Sift flour and baking powder and add to egg mixture.

* Drop the stiff batter by spoon.

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  1. When I've made pizzelles--20 years ago--the batter was not stiff but thick and pourable. I think you might want to thin it and see what happens. Also, grandma would have oiled the iron each time so the cookies would fry.

    1. I have a different pizzelle iron, never made these cookies before in my life but have eaten tons, and they came out perfect the first try. I only followed the recipe that's in the user manual, which looks more or less the same as yours.

      Italian waffle or pizzelle (I use butter instead of fake-fat)
      http://fantes.com/manuals/palmer-pizz...

      What's the model of your iron? Maybe you can do a quick search on Amazon and see if there are any other users experiencing the same thing.

      1. what kind of flour are you using

        1. i would increase your flour by 1/4 cup.
          also, try just softening your butter rather than melting it. that contributes to softness as well, just as in standard cookies.