Pizzelles Cookies Recipes

Vanilla and Chocolate Pizzelles

25 mins to make, makes 36 cookies

Ingredients

Vegetarian

Refrigerated

• 4 Egg, whole
• 2 Egg white

Baking & Spices

• 4 tsp Baking powder
• 1/4 cup Cocoa powder, unsweetened
• 2 1/2 cup Flour
• 1 1/2 cup Granulated sugar
• 1/2 tsp Kosher salt
• 4 tsp Vanilla
• 1 cup Whole wheat pastry flour

Dairy

• 1 cup Butter, unsalted

Instructions

1. Preheat the pizzelle maker according to manufacturers instructions.
2. In the bowl of a stand mixer or using a hand held mixer beat the eggs, sugar, melted butter, and vanilla until smooth.
3. In a separate bowl whisk together the flours, baking powder, salt, and cocoa powder if making the chocolate version.
4. Add the dry ingredients to the wet and beat together until everything is combined and smooth.
5. Once the pizzelle maker is hot, spray it with cooking spray.
6. Drop tablespoon amounts of the dough into the pizzelle maker and close the lid.
7. Cook until steam comes from the iron, about 30 to 45 seconds.
8. Open and remove cookies from the iron and cool them on a wire rack.
9. Repeat with remaining batter.

Pizzelle

1 min to cook, makes 40

Ingredients

Vegetarian

Refrigerated

• 3 Eggs

Baking & Spices

• 2 tsp Baking powder
• 2 cups Flour
• 1 Pinch Salt
• 3/4 cup Sugar
• 1 1/2 tbsp Vanilla extract

Dairy

• 8 tbsp Butter
• 1/8 cup Milk

Directions:

Combine flour, salt and baking powder in a medium bowl; set aside.

1. • In a large mixing bowl combine eggs and sugar; mix well.
2. • In a small bowl, mix together melted butter, milk, and vanilla. Mix the butter mixture into your egg mixture.
3. • Slowly add a your flour mixture to your mixing bowl egg mixture; combine until you have a thick batter.
4. Lightly spray your pizzelle maker with a non-stick cooking spray.
5. Place one tablespoon of batter in the center of your pizzelle maker.
6. Place your cooked pizzelles onto a flat surface to cool.
   

Dark Chocolate Pizzelle

40 mins to make, makes 24

Ingredients

Vegetarian

Refrigerated

• 1 Egg

Baking & Spices

• 3/4 cup All-purpose flour
• 1 tsp Baking powder
• 1/2 cup Brown sugar
• 2 1/3 tbsp Cocoa powder, unsweetened dark
• 2 tsp Vanilla extract

Dairy

• 5 tbsp Butter, unsalted

Instructions

1. Add flour, cocoa powder, and baking powder in a bowl and stir to combine.
2. In a separate bowl, add egg and brown sugar and mix on medium speed until mixture is smooth and has thickened, approx. one minute. Change the mixer speed to low and slowly pour in melted butter and vanilla extract until just combined.
3. Add the dry ingredients to the bowl with the wet ingredients and mix until just combined, approx. 15 seconds, taking care not to overmix.
4. Heat your pizzelle iron to your desired level (I like mine medium to medium-high crispness, so I selected around 3 1/2 on the iron's "1 to 5" crispness scale). I brushed the top and bottom of the iron with a small amount of cooking spray to ensure there wouldn't be any sticking.
5. Add batter to the center of the bottom grid and repeat for the remaining grids in your iron. As the batter will spread when you close the iron, do not completely cover the pizzelle grid with batter. My iron produces 4-inch full-sized pizzelle and the accompanying booklet suggests adding 1 1/2 - 2 tsp batter. Adjust to less if you're looking for smaller pizzelle.

Basic Vanilla Pizzelles

Makes 2 dozen

Ingredients

Vegetarian

Refrigerated

• 3 Eggs, large

Baking & Spices

• 1 3/4 cups All-purpose flour
• 2 tsp Baking powder
• 3/4 cup Sugar
• 1 tbsp Vanilla extract, pure

Dairy

• 1 stick Butter, unsalted

Instructions:

1. Beat eggs and sugar in a mixing bowl approximately 2 to 3 minutes, until they're fluffy and a light yellow color.
2. Slowly drizzle in melted and cooled butter and add vanilla extract.
3. Using a spatula, fold in flour and baking powder just until incorporated into the wet ingredients.
4. Bake one tablespoon per mold in pizzelle maker until golden brown, about 30 seconds. Remove and cool on rack.

Pizzelle & Chocolate Hazelnut Ice Cream Sandwich

Ingredients

Vegetarian, Gluten free

Condiments

• 1 Chocolate hazelnut spread

Baking & Spices

• 1 Delallo vanilla pizzelles

Nuts & Seeds

• 1 Hazelnuts

Frozen

• 1 Vanilla ice cream

Directions:

1. Gently scoop ice cream onto the pizzelle. This works best if ice cream is left to soften, as cookies are very delicate. On another pizzelle, spread chocolate hazelnut; the spread can be warmed for easier application.
2. We used a thick layer of chocolate hazelnut spread, a 3/4-inch layer of ice cream and dipped the edges in chopped hazelnuts. For best results, individually wrap sandwiches and freeze.

Pizzelle della Nonna

1 hr to make, makes 3 dozen

Ingredients

Vegetarian

Refrigerated

• 3 Eggs

Baking & Spices

• 1 1/4 cup All purpose flour
• 1 tsp Anise extract
• 3/4 tsp Baking powder
• 1 pinch Salt
• 1/2 cup Sugar
• 1 tsp Vanilla extract

Oils & Vinegars

• 1/4 cup Vegetable oil

Instructions

1. Preheat pizzelle iron.
2. In a medium mixing bowl, sift together flour, baking powder and salt. Set aside.
3. In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, beat the eggs until frothy and beginning to thicken (about 3-4 minutes).
4. Add sugar. Continue to whisk until well thickened.
5. Add the oil and extracts. Mix well together.
6. Slowly add the flour mixture until well combined, dough will be soft and sticky.
7. Drop 1 tablespoon of batter on hot pizzelle press.
8. Close lid and cook 30 - 45 seconds or until slightly golden.
9. Remove from press with the help of a fork.
10. Transfer to flat surface or mold into desired shape.

Pizzelles (Italian Wafer Cookies)

Serves 30-40

Ingredients

Vegetarian

Refrigerated

• 3 Eggs

Baking & Spices

• 1 3/4 cups All-purpose flour
• 1/2 tsp Baking powder
• 1/4 cup Cocoa powder
• 1 cup Granulated sugar
• 1 tbsp Vanilla extract

Dairy

• 1/2 cup Butter

Instructions

1. Preheat pizzelle iron. In a medium bowl, whisk together the flour, sugar, baking powder, and cocoa (if using). set aside.
2. In a large bowl, whisk together the eggs and vanilla. Beat in melted butter. Whisk in flour mixture.
3. Make pizzelles according to your manufacturer’s instructions. For mine, put about 1 1/2 teaspoons of batter into the center of each circle and cook for 30-45 seconds. Remove from the iron and lay flat to cool (or roll into desired shape).

Vanilla and Chocolate Pizzelle Wafer Cookies

45 mins to make, makes 48

Ingredients

Vegetarian

Refrigerated

• 8 Egg, whole

Baking & Spices

• 6 tsp Baking powder
• 1/2 cup Cocoa, unsweetened
• 4 1/2 cups Flour
• 2 3/4 cups Granulated sugar
• 3/4 tsp Salt
• 3 1/2 tsp Vanilla

Dairy

• 1 1/2 cup Butter

Preparation

1. Whisk the eggs in a large bowl. Add the sugar and whisk further until well combined. Blend in the vanilla extract. If making chocolate pizzelles, add the cocoa now and mix well. Pour in the melted butter and whisk until well incorporated.
2. Mix in the flour and baking powder with a silicon spatula until smooth and free of lumps. Batter will be very thick and almost dough-like.
3. Warm up and grease (if required) your pizzelle iron according to manufacturer’s instructions. Use a small cookie scoop to scoop the pizzelle batter onto the center of the iron. Or you can also place the batter in a large piping bag and pipe the batter.
4. Depending on your pizzelle iron, it will take about 40 – 45 seconds to cook the pizzelles. Gently lift the pizzelles out of the iron with a spatula and place them on a straight surface so they are flat when they cool. Snip any excess dough around the edges with a park of kitchen shears. Pizzelles will cool completely in a matter of seconds. Store in an airtight container at room temperature.

Chocolate Dipped Pizzelles

Refrigerated

• 1 Eggs

Condiments

• 1 Margarine

Baking & Spices

• 1 Anise extract
• 1 Baking powder
• 1 Dark or milk chocolate chips
• 1 Flour
• 1 Shortening
• 1 White sugar

Nuts & Seeds

• 1 Coconut, Sweetened
• 1/2 cup Nuts

DIRECTIONS:

1. Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder, then stir in gradually. Dough will be sticky.
2. Preheat a pizzelle iron according to directions. Drop batter, by rounded spoonfuls, onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Using a double boiler glass bowl, add chocolate chips to the bowl with shortening and melt until thick and glossy. Dip half of each pizzelle in chocolate, then if desired, in shredded coconut or chopped nuts. Store in an airtight tin at room temperature.