I had a neighbor who had been stationed in Italy. On Christmas Eve night, she and her children rang our door bell and handed us a beautiful plate of warm pizelles, lightly dusted with powdered sugar. They were set on a simple red glass plate ( which I later found out came from Walmart,...who woulda' thunk? ) and had a single twig of holly berry placed in the middle.
The cookies looked lacey and fancy,....and the presentation was simple, yet gorgeous!
She later showed me that they are as easy to make as a waffle! ( my kind of cooking!!)
After Christmas I ran to William Sonoma and got my pizelle machine 50% off. I now think Targey and other discount stores carry these baking irons,...but at the time I just used the recipe that came in the iron box.
After reasearching on the interent I found that
you can roll them ( sort of like a canoli ) and fill them with pudding or whipped cream, you can dip them in chocolate,...you can add cocoa and make chocolate ones,.... you can make them into sandwiches,...the variations are endless.
Nummy!
Here's the Wiliam Sonoma Recipe:
The Pizzelle
Thin, crisp cookies called pizzelle can be transformed into irresistible ice cream sandwiches or rolled into small cones.
3 eggs
3/4 cup sugar
8 Tbs. (1 stick) unsalted butter, melted, plus
more for brushing
2 tsp. vanilla extract
1 tsp. finely grated lemon zest
1 3/4 cups all-purpose flour
2 tsp. baking powder
In a mixing bowl, whisk together the eggs and sugar until light yellow and thick ribbons fall from the whisk, 2 to 3 minutes. Add the 8 Tbs. melted butter, the vanilla and lemon zest and whisk until blended.
Over a sheet of waxed paper, sift together the flour and baking powder. Fold the flour mixture into the egg mixture in two additions, folding each addition just until blended.
Heat a pizzelle maker according to the manufacturer’s instructions. Brush lightly with butter and spoon about 1 Tbs. of the batter onto the pizzelle maker. If any batter oozes out, cut it off immediately. Cook according to the manufacturer’s instructions until golden brown. Transfer the pizzelle to a wire rack and let cool. Repeat with the remaining batter. Makes about 25 pizzelle.
Williams-Sonoma Kitchen.
Here are some pizelle bakers from Amazon.com.
( they have a gigantic selection )
Ho-Ho-Ho
We like to use this handy dandy gaget in the summer and fill the cones with fresh strawberries!