AUTHENTIC PIZZELLE
Delicious and very good also natural, the ferratelle can also be enriched with jam, raganta, or grape jam, honey, hazelnut cream or chocolate or any other sweet sauce. The traditional recipe for making crispy and thin pizzelle includes the following ingredients.
Provided by Nonna Box
Categories Dessert
Time 20m
Number Of Ingredients 11
Steps:
- In a bowl, add the eggs, the sifted flour with a pinch of salt, the sugar and the aromas.
- By hand with a whisk or an electric mixer, mix the ingredients and add the oil a little at a time. The mixture must appear thick and homogeneous, not too liquid.
- Let the batter rest for half an hour and then proceed to cooking.
- Grease the pizzelle iron with a little of the butter and wait until melted. Tip: check out or best pizzelle maker guide.
- Heat the iron on the stove and when it is hot, fill it in the center with a spoonful of the dough.
- Close the dish well and cook the pizzelle for a few minutes in the pizzelle maker, until each side is golden and crisp.
- Remove the pizzelle thus obtained, which can be tasted as lukewarm natural or enriched with sweet creams or jams or anise.
Nutrition Facts : Calories 137 kcal, Carbohydrate 17 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 49 mg, Sodium 23 mg, Sugar 3 g, ServingSize 1 serving
PIZZELLE ITALIAN TYE PLATES 1927
This is Grandma Rose recipe. It has been in the family before my time, so I put down 1927 since thats my moms age. Simple and we have tried other recipes, but this is still the best. The recipe can be doubled. The photo is the amount of a doubled batch using 12 eggs, and yes I do get 12 dozen cookies very easily.
Provided by andypandy
Categories Dessert
Time 1h
Yield 72 cookies
Number Of Ingredients 5
Steps:
- Beat eggs until thick and lemony coloured.
- Add in, beating well the sugar and beat until thick, beat in the oil and continue beating.
- Add in the flour.
- Add in the flavour.
- Heat the pizzelle maker on stove top, or if electric plug in unit.
- Drop tablespoon of batter onto iron and bake until golden light brown in colour.
- I like mine very light.
- Remove and cool on wire rack.
- Place cooled cookies into tin cans.
- If you are using anise oil, then use less amount than you would the flavour, as oil is stronger. But taste a few after been cooled and you can always add more flavouring as you go. I have also added a few tablespoons of cornstarch in place of some of the flour, so they stay crisp in those humid days. Hope you do try and like this heirloom recipe. Amount of cookies depends on the size you make them also. Also the batter can be covered and placed in the fridge for a few hours or overnight too.
Nutrition Facts : Calories 50.3, Fat 2.7, SaturatedFat 0.5, Cholesterol 15.5, Sodium 6.1, Carbohydrate 5.8, Fiber 0.1, Sugar 3.5, Protein 0.8
NONNA'S PIZZELLE
My great-grandmother's pizzelle recipe, which my mother has adapted for pizzelle presses or irons (I use a Cuisinart® double pizzelle press). A family must-have at all of our holiday dinners, especially Christmas!
Provided by tcasa
Categories World Cuisine Recipes European Italian
Time 21m
Yield 60
Number Of Ingredients 8
Steps:
- Preheat pizzelle iron according to manufacturer's instructions.
- Mix flour and baking powder together in a bowl.
- Combine eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until well-blended. Add 3/4 cup plus 2 tablespoons shortening and beat until blended. Add flour mixture and mix on medium speed until incorporated. Fold anise seeds and vanilla extract into batter with a spatula.
- Drop a teaspoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds, or a few seconds longer for darker pizzelle.
Nutrition Facts : Calories 80.1 calories, Carbohydrate 10.7 g, Cholesterol 18.6 mg, Fat 3.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 23.4 mg, Sugar 5.1 g
TRADITIONAL ITALIAN PIZZELLES
Thin, light, and crisp - just the way I like them! You need to use a Pizzelle baker for these cookies, but the investment is well worth the raves and reviews (not to mention the requests) for these cookies wherever your bring them to share.
Provided by Donna LaMonica
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- In a large bowl, beat sugar and eggs.
- Add cooled melted butter, anise oil, and vanilla a little bit at a time until blended.
- Sift together all dry ingredients and gradually add to wet mixture. (Batter should be stiff enough to be dropped by spoonfuls onto hot pizzelle baker.).
Nutrition Facts : Calories 67.4, Fat 3, SaturatedFat 1.8, Cholesterol 24.4, Sodium 44.3, Carbohydrate 8.9, Fiber 0.2, Sugar 4.2, Protein 1.2
GLUTEN FREE PIZZELLE ITALIAN TYE PLATES
This is my grandmas recipe for tye plates, the only thing I changed was the all purpose free flour to my gluten free flour blend. Note I used any where from 1 1/4 to 1 3/4 flour blend, as this thickens and gets sticker as it sits.... so the thinner the better. Also with the winter weather these flours and starches absorb with...
Provided by andrea collins
Categories Cookies
Time 15m
Number Of Ingredients 5
Steps:
- 1. Beat eggs until thick and lemony coloured
- 2. Add in the sugar beating until thick
- 3. Add in the oil continue whipping in
- 4. Add in the extract and flour blend to recipe and beat well. When adding in the flour as the note above states, start with the 1 1/4 blend, as this thickens and gets sticker as it sits. My regular recipe calls for 1 3/4 reg flour. Yesterday made these and I used 1 1/2 cups blend. Turned out very very good.
- 5. I usually let this stand for a half hour or so, and when I do that they seem to stay crisper longer. You dont have to do that with gluten free
- 6. Preheat and oil your machine, so its ready to go.
- 7. Place a teaspoonful on griddle and bake about 30 seconds, or until the colour you like.
- 8. Remove to rack and cool completely before stacking.
- 9. Place when cooled in a sealed tightly container. I use old coffee cans to store .
PIZZELLE-ITALIAN TRADITION
This requires a pizzelle iron, similar to a waffle iron in appearance. Makes thin wafer-like cookies with snowflake designs, an Italian tradition for Christmas or anytime.
Provided by Tiffany R. Coffman
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 7
Steps:
- In a medium bowl, beat the eggs with an electric mixer until light. Add the sugar, butter, lemon zest and vanilla, mix well. Stir in the flour and baking powder.
- Heat pizzelle iron. Drop batter by teaspoonfuls onto the center of the patterns, close the lid and cook for about 30 seconds. Test the cooking time on the first one, because temperatures may vary. Remove cookies carefully from the iron and cool on wire racks.
Nutrition Facts : Calories 805.5 calories, Carbohydrate 107 g, Cholesterol 267.3 mg, Fat 36.4 g, Fiber 2 g, Protein 14.1 g, SaturatedFat 21.1 g, Sodium 614.5 mg, Sugar 50.7 g
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