pizzelle recipe without eggs

I don’t have a Pizzelle iron, but if I did I would definitely make these. * 2 tsp. Mostly soggy so we are excited to try your recipe but it makes too much for us. My grandma’s easy and delicious pizzelle recipe for the classic Italian cookie. If you love anise, I have instructions below for how much to use. I have been making Pizzelles for Christmas for many years now. Pizzelle Variation Ideas: Lemon Pizzelles – Omit vanilla extract and anise seed. I too have a real Pizzelle Maid Automatic Iron and the recipe that came with it has lots of eggs in it, too. I made a batch of these yesterday. I don’t want a thick batter because they will be too thick . So much work with little results. Not to be confused with recipes like my thinner, bánh kẹp lá dứa (crispy pandan pizzelles), this pandan waffle recipe features a thicker waffle and extra chewy center.This recipe started off as an adaptation from my mom’s friend’s recipe (Bac Vieng) and developed over my innumerable recipe attempts to get the same chewy and crispy consistency … My Mom and I would make these every Christmas for our family, and since My Mom passed many years ago, I thought about making everyone in our family a tin/box of these, but what I am wondering is… if I am sending these like a gift package… what else could I put in with the pizzelles…to add to the gift box for Christmas? Remove any burnt on dough with a brush or other non-metal implement. I’m not sure if your model latches shut or needs to be held close once the batter is in there, but I would make sure that something isn’t broken with the closing mechanism, or make sure you are holding it shut tight. Not all pizzelle irons are created equal . Depending on the ratio of ingredients, you can make them thin and crispy or thick and soft, or any variation in between. If not crisp enough, I lay them on a cookie sheet, and bake them at 275* for 3-5 minutes. Hi Tina, I actually have never tried to shape pizzelles into cannoli shells, bowls or cones so unfortunately I have no tricks to share :( If you figure it out definitely come back and let us know! I have made some candied walnut and miso ice cream, for some reason I have a craving for topping these with a malted waffle. In a medium bowl, whisk together flour and baking powder; set aside. Nexst step, warm up a pizzelle iron. When you want pizzelles to be fresh without freezing them, first wrap them in foil in bundles of up to 6, and place the cookie bundles in cookie or metal tins. Then the “two spoon” production begins. I was tempeted to buy the pan years ago but due to space constraint I had to forget it. Love your Grandma recipes and stories. I get such good ideas from you ! thanks for your recipe, I will be using it for years. Thank you so much . My family members went crazy about it after tasting it for the first time. I found a tin of pizzles that I made a yyyyyyyy. So, I’ve added a video and answers to some frequently asked questions. 1 cup butter, softened 1/4 cup vegetable oil 4 eggs 11/2 cups sugar 1 teaspoon vanilla 1 bottle anise oil or 2 teaspoons pure anise extract 33/4 cups flour 1/4 teaspoon baking soda 1 teaspoon baking powder. Perfect combo, and I like the way the seeds look in the final cookie :). They’re thin and crispy. I was so excited to get the Chef's Choice Pizzelle maker and it works awesome!!! I never get tired of reading them…..and they’re always amazing recipes. Merry Christmas 20013 ! Most machines make two pizzelle at a time, some machines make “mini” pizzelle that you can press four at a time. Am I crazy or did you switch things up? Vegan carrot cake. You get the Anise flavor, but it’s not “in your face” and the lemon zest gives them “bright fresh” taste (no lemon taste). Good Luck* Also, I am wanting to make huge batches of this to then send gift boxes, or tins of these.to family. 3. I seem to be the one that spends a day making several batches. My grandma would make hundreds of pizzelle at a time and just keep them in tins for visitors (and hungry family!). Each year I burn one or two, but more good news — my grandson loves the burnt ones. They come out of the freezer just as crisp as when I put them in. Like many of you, I’ve found that storage is never a problem :) One thing I will mention that I haven’t seen talked about is that over the years I’ve gone from one iron to two at a time, and last year to three. Since they are so thin, you don’t even need to let them thaw. I have central air so I make them whenever, but the air can definitely be a factor. I give my pizzelle iron a quick spritz with non-stick cooking spray and then use a cookie scoop to start portioning the batter onto the iron. I really like mine “paper thin” and crisp. I am having this problem as well. Hi Barb, These particular pizzelles or other recipes in general? Thaw briefly at room temperature. Wipe a pizzelle iron clean with a damp cloth, and then dry the iron. Your pizzelles will definitely make it to the cookie table. A cousin told me how she substitutes a combination of orange & lemon extracts along with a little vanilla…..gives a little citrus taste with each bite. Heat up the iron and lightly spray. What to expect with these waffles. of lemon zest. When I sprinkle powdered sugar over them when I remove from Pizzelle maker I add some cinnamon sugar and gives them a better flavor….They are time consuming but well worth it..I do recommend you try these…Your friends & family will simply love and want more.:). I don’t know if it’s something I did (over beated, used the wrong size egg, etc) or if it’s time to retire my press. Thanks so much, Michelle. *This pizzelle recipe originally published on December 12, 2016. That’s the only other thing I can think of, other than buying a new press. Just like grandma had. I love lots of anise flavor but tone it down as my Mom said it was too intense one year. They will easily keep well for at least 1 month. These are beautiful! I now make them every year for Christmas — love the smell!!! Lightly sweetened and flavored with vanilla and whiskey (with options for anise and other flavors), they are wonderfully crisp and buttery, and perfect for holiday gift-giving! Adding too much flour to the recipe is the most common mistake. They can be stored in virtually any type of storage container from Tupperware-style to cookie jars and tins and resealable bags. I would absolutely love it if you tried this pizzelle recipe; if you do, please stop back and leave a rating and let me know how you liked it! Listed below are 9 egg substitutes that you can … However, I know many families find anise to be the traditional flavor; you can absolutely mix and match flavors to make these your absolute favorite! I’ve been making pizzelles since 1990, and this year marked a kind of turning point. Sandwich a layer of chocolate ganache or Nutella between two cooled pizzelle. I actually thought they were a Lithuanian cookie since she was 100% Lithuanian. My mom’s friend made soft thick ones at Christmas. I made 33 pizzelle's with this recipe. Procedure * Beat eggs and sugar. Serve plain or dusted with powdered sugar. Thanks. The trick is just to do it as fast as possible. It takes one dozen eggs; two cups sugar; one cup vegetable oil; two tablespoons baking powder; one bottle anise extract; and add flour so it is like a cake mix. Prep time: 5 minutes. Hi Shelly, It sounds like part of the oven isn’t heating up enough. Sadly everyone haa passed and I can’t find this recipe anywhere. I’m really surprised they are not more popular but they have always been a Christmas staple in our family. Be sure to use real vanilla extract in this recipe. In a mixing bowl with the paddle attachment, beat eggs and sugar until light yellow. Orange Rum Pizzelles 3 eggs, room temperature 2 … Money being tight this year, these are a thoughtful and delicious way to remember family and friends with a treat that comes from your home and heart. The best and easiest way to measure flour is by using a scale. One friend bought her own iron last year. The batter can be mixed together quickly in one bowl, and then you’re ready to roll! In a large mixing bowl or the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar until frothy and beginning to thicken (about 2-3 minutes). Try a cookie , if it’s not thin enough add another quarter cup. I’m not sure if you want a thin and crispy pizzelle or a thicker version? I am an amputee, so I sit in my chair at the table to make them and my husband stacks them for me. Add 2 teaspoons lemon extract and 1 tablespoon grated lemon zest. Here are some other ideas for you: Given their natural dry and crunchy texture, pizzelle are a perfect candidate for long-term storage and getting a head start on holiday baking! I use basically the same ingredients but I use the zest of an orange and a lemon and a lime to brighten up the flavor of mine. Learn about the secret to perfect pizzelle cookies and why this is the best cocoa pizzelle recipe.. We’re doing a cookie table for an upcoming wedding and are asking ourselves a few questions that maybe you can help with: Believe it or not, it works, as long as you stay focused. Your email address will not be published. Powdered sugar adds an elegant touch. Italian Sesame Seed Cookies (Giuggiulena), https://www.bedbathandbeyond.com/store/product/cucinapro-trade-polished-pizzelle-maker/1041533741. Learn how to make stroopwafels without a Pizzelle, and you’ll be creating these classic wafer style cookies with a gooey filling in no time! Michelle I make pizzelles every Fall & Winter !!! These are my best yet! That gives a little fall flavor to them. To make the pizzelle cookies, beat the egg, egg white, and sugar, and then stir in the wet ingredients (butter, milk, and vanilla). Very frustrating to say the least. Lightly sweetened and flavored with vanilla and whiskey (with options for anise and other flavors), they are wonderfully crisp and buttery, and perfect for holiday gift-giving! This pizzelle recipe was a staple in my family growing up. I have preheated long enough for the light to go from orange (red) to green and back. You just need to cool the pizzelles on the racks until they are completely cool and hard. It’s a true talent to be able to make only a few subtle ingredients taste amazing. I’ve been seeing pizzelles all over, I wish I could try them :(, So pretty! . Even though I use anise extract in my pizzelle, I still include vanilla in my recipe, too, for a well-rounded flavor. One of the many joys of our visits to her. Place 1 heaping tablespoon of batter into the center, back portion of the pizzelle press. I do NOT sprinkle powdered sugar on them. The one I used is made by Cuisinart. Is there a big difference between the irons besides the patterning? I have now made them several times and they turn out great each time. I’m sure it would be the same for pizzelle cookies as it would for waffles being they work in the same way. Get one of our Pizzelle with pasteurized eggs recipe and prepare delicious and healthy … Just made these today using my Grandmothers pizzelle iron, at least 30 years old, and they turned out great! Your email address will not be published. Try and find one that you think could make the thinnest pizzelles. Anyone know what would be better? Pizzelles need to ‘mature’ or ‘bloom’ over time. You are right they are all similar. You can sprinkle them with cinnamon sugar as soon as they come out of the pizzelle maker and the sugar will stick to the hot cookie. Savoring The Good, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.Savoring The Good, LLC makes no claims of expert status and the owner will not be liable for any losses, injuries, or damages from the use of the information found on this website. Sure, you can make meatloaf without eggs – but how? Love pizelles. I freeze these all the time. You mentioned the pizzelle could be made softer and thicker. Taste batter until  you get an anise flavor. End of this year, I’m upgrading my kitchen, it’s time to get the pizzelle pan in! You can easily use this recipe to make non-gluten-free pizzelles by substituting regular all purpose flour in for the gluten-free mix in a 1:1 ratio. Make pizzelles in the winter when the humidity is lower. Chocolate may also be used. Reduce the mixer speed to low and add the flour and baking powder, mixing until thoroughly combine and smooth. It’s a keepsake and I’ve never used it. Making the cookie dough is an absolute breeze. My dad and I would always make them together :). Follow the instructions of your pizzelle maker for cooking the pizzelle (this is the one I have). wht do my pizelles go soft?? I used melted shortening and added 2 tsp baking powder. My mom adds a twist to some of them — I think she adds some coconut flavoring to the pizzelle, then she cuts them into quarters and dips the wide end into melted chocolate. Every year I use the same recipe and I could’ve sworn it was brown eyed baker and the picture had a red ribbon around the pizzelles, but this is not the recipe that I always follow. Hi Tricia, Thank you! I can still picture her, sitting on her stool at the kitchen table with her pizzelle iron, churning out dozens upon dozens, usually for no reason whatsoever other than her stash was getting low. It usually don’t take very long, though. No-Bake Chocolate, Peanut Butter & Oatmeal Cookies, Garlic-Herb & Parmesan Roasted Red Potatoes. OMG! This makes a nice little bowl for fruits, pudding, ice cream. Definitely an easy swap you can make. They will thaw very quickly. Just pick them up and check to ensure they are completely cool and hard. The dough is a simple combination of melted butter, sugar, eggs, flour and baking powder. This recipe yields a slightly thicker, but still crispy, pizzelle. If I see where some dough stuck in the indentation I use a wooden toothpick and it pops out. They don’t have deep wells but rather are flat. your own Pins on Pinterest Sift flour and baking soda together and mix with the ground anise seed into the yogurt mixture. Stroopwafels are classic Dutch cookies that are similar to a thin waffle… filled … I started trying recipes for the cookie table at my daughter’s wedding next April. Panettone~ A very traditional lightly sweetened yeast bread. There was a simplicity in many “old school” recipes. We have a pizzelle machine but haven’t achieved edible ones yet. I don’t have a pizzelle maker, but what do you think would happen if I put the batter into a regular waffle iron? It makes anywhere from ten to twelve dozen of cookies, depending on size of eggs. Hmm..I think I will get out that pizelle maker…. Do not stack the cookies because the steam will make them to lose their crispiness. Make one batch chocolate pizzelle, adding three drops red food coloring. I have not made the batter ahead of time, but if you give it a shot I’d love to hear how it worked out! It can take some trial and error and all irons are a bit different, so you might need a little less or a little more batter, and find that you need a little more time or a little less time to get the pizzelle to your desired degree of doneness. the recipe to get them soft and chewy. These have been a Christmas staple for me all my life. The wedding is June 30th – I’ll let you know how they turn out! She said that when she closes the pizzelle iron, she doesn’t immediately clamp it shut, so it sort of “steams” for about 30 seconds, then she closes it the whole way to finish baking. Dip half of the pizzelle in chocolate (you can then sprinkle with chopped nuts, coconut, sprinkles, etc. I posted the process on my blog, thank you for the inspiration. I have made the batter ahead of time and refrigerated for a few hours and the pizelle have turned out just fine. Buon Natale! Today I decided on coconut which turned out pretty good. Pizzelle Recipe YIELD: About 30 Pizzelles Ingredients * 3 eggs * 1 3/4 c. flour * 1/2 tsp. I don’t know what it is about pizzelle, but I just love them! I store them in air tight tins and after a day or two they are a little crispier and smell great. So delicate-looking! Thank you for the recipe! Michelle,   Nut Pizzelles – Add 1 1/2 cups very finely chopped or ground nuts to basic recipe. I told her I have had them one time and never had again I cannot wait to try this. The recipe for authentic pizzelle 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. I seen the Cucina Pro on Amazon. I used that which has alcohol in it and it’s just not as strong. Remember where you saw it first. Apr 22, 2019 - This Pin was discovered by lolaad. This chocolate pizzelle recipe will be a delicious addition to your Christmas cookie recipe box. My latest batch, which I made last night, I also added 1 Tbl. Thin and crisp, pizzelles are a classic Italian cookie and are a favorite to take to holiday cookie exchanges. Do you think I could get thin, crisp pizzelles out of your recipe by using a little less dough on the iron? I do use extract and would guess the amount to be about 4 Tbls. I have been known to eat tins full of those…. I’ll put the link in my write up back to this recipe if that’s ok? Do you have a trick on this? Has anyone tried freezing their pizzelles? The name pizzelle translates to “small, flat, and round”. my mother in law used to make it ahead of time and she used to use half butter and half margarine she said if you use the cold batter then come out better and like everything else Italian its always better the next day. My husband is crazy about these! The internet is big. My grandma's easy and delicious pizzelle recipe for the classic Italian cookie. Appreciate any suggestions you might have. If it helps to answer my question, I also use a Cucina  Pro pizzelle iron . Growing up, it was extremely rare to walk into my grandma’s house and not find a large tin of pizzelle waiting to be eaten (they were usually sitting right next to the huge tin of biscotti that were also a staple in her house). How far ahead of time can I make pizzelles and keep them fresh? I generally put in 2 oz or two small bottles of flavoring. Making pizzelles is one of my very favorite things to do. Required fields are marked *. sugar, salt, anise extract, vanilla extract, butter, eggs, all purpose flour Pizzelle Sundaes Hezzi-D's Books and Cooks mini chocolate chips, sugar, vanilla, egg, nutmeg, brown sugar and 7 more Allow the cookies to cool completely and air our for several hours after cooing. I gave my son-in-law and daughter their own pizzelle maker. … please help…. They are fantastic! The dough is nice and thick and you can just as easily spoon it out on to your sheet pan. Hello and welcome! Hope that helps! Only about a minute, give or take, for one batch. How long will just depend on the temperature in your house/kitchen. lemon pizzelle recipe — reduce the pure vanilla extract to 1 teaspoon, and add 2 teaspoons of finely grated lemon zest. . I also add a tsp. Most years I make between five and seven batches of 10 dozen to a batch, so I need to step up production. I too never wash the plates. The flavoring you add to pizzelles is endless, but anise, vanilla and chocolate are more traditional. My parents made sure all the girls in my family had a Vitantonio pizzelle iron and I was lucky enough to also inherit my mother’s iron. Anita – I have a well seasoned maker. Even though I use anise extract in my pizzelle, I still include vanilla in my recipe, too, for a well-rounded flavor. It is so easy to use and clean. My daughter is staying away from dairy. Google has brought me to your wonderful blog. This recipe (which is my personal favorite!) “What a great idea”>I said to myself. Then she sprinkles them with some toasted coconut before the chocolate hardens. If we are using the AC on a warm but not wet day, do you recommend leaving the cookies on racks for a longer time or a shorter time for a cripser cookie? I crush some anise seeds and add them to the anise extract. And yes I have dried different recipes, they just stick. I have used anise oil instead of the extract, which I would recommend. For those not familiar, pizzelle are traditional Italian waffle cookies made from flour, eggs, sugar, some type of fat (butter, shortening or oil), and flavorings (the most popular are vanilla and anise). I purchased a pizzelle maker two Christmases ago for my mother. Stir in aniseed and extracts. Crecipe.com deliver fine selection of quality Pizzelle with pasteurized eggs recipes equipped with ratings, reviews and mixing tips. I planned this latest batch for my Christmas Eve party, but we can’t stop eating them! I have a cousin that uses anise oil. 4 star rating GREAT Recipe! The ideas are endless! Then I varied the recipe by substituting the Anise extract with 3 tablespoons of Vanilla extract and I added 1/4 cup of Hershey's unsweetened cocoa powder to the sifted flour to make chocolate … Pro tips for making this recipe. I beat until the batter is thinnish . 1 and 3/4 cups all purpose flour; 2 teaspoon baking powder; 1 tablespoon anise seeds; 3 large eggs; 3/4 … Fold the dry ingredients into the wet ingredients until just blended. They are considered to be one of the oldest cookies ever created, dating back to ancient Rome. More coconut flakes and extract next. Michelle, your pizzelle look amazing! Excellent recipe – I just moved and lost my tattered recipe book which held a lot of my mothers recipes and cooking tips… so when I found your recipe I noticed it looked like moms and it tastes the same – I did note that cooking times decreased the longer the iron was hot! I tried you recipe last night and my husband cannot stop saying hoe delicious they are. OH! The flavors mature over time. I made two batches of dough and one was perfect, the other one is sticking every time. I think the recipe you used is the exact same one I use when I make the traditional pizzelle. Each time I use my iron for the first time, I take a tiny bit of veg oil and apply it to the plates using a basting/pastry brush. I got this bright idea to make the cookies, researched popular brands, settled on the Cuizinart, at a modest price etc. It may be a bit unconventional, but I also love to snack on these waffles, long after breakfast has passed. Apr 27, 2019 - Super-easy recipe for dairy and egg free pizzelle cookies, in both chocolate and vanilla flavors. I’ve been eating pizzelles since a child. Feeing nostalgic I ordered a pizelle iron and went looking for a recipe to make these amazing cookies. 4. Prune cake? Learn how to cook great Pizzelle with pasteurized eggs . I always check your page first when I look for a recipe. Chocolate Pizzelles – Mix 3 tablespoons unsweetened cocoa powder and 3 tablespoons sugar. I’ve made her some biscotti and would like to make some Pizzelles using oil. I have a very old pizzelle maker that belonged to my grandma. Gluten-Free Pizzelles. I needed to add nearly triple the anise extract though. They have an incredibly long shelf life (my grandma would keep hers in tins for months), plus I find they get eaten quickly ;-). Ceppo di Natale or Tronchetto di Natale ~A Yule Log I like the idea of whiskey…(also liked your vodka in pie crust….;-). Of Sambuca to my recipe for added flavor and my family can’t get enough of them ever. I might have to give this recipe a go for him. These are so pretty!! I also add color sprinkles & coconut & they are great. « 10 Easy Ways To Tie A Square Blanket Scarf, Break off the excess edges to clean up the cookies. My grandma would never make them if it was raining out, or too humid during the summer. It’s the kind you set on a gas burner and it makes one pizzelle at a time. FriendsAnd family can’t wait for their  Christmas presents  Of pizzelles. 3. Fortunately, a brand called Cucina Pro is available and the iron appears to be made in the same factory, as it’s indistinguishable from the Villa Ware model. Apparently, I'm only publishing Christmas treats starting with the letter "p" this year. Enjoy. You can also add a handful of anise seeds into your batter. This recipe makes about 3 dozen. . Keep your recipes coming….thank you!! Thanks. Yes you can freeze them and they come out even more crispy. I brush the top and bottom grids with oil once the press heats (before I add any batter) and that is all my pizzelle press needs for the whole batch without there being any crumbs or pizzelle batter left … 2. Michelle…I am definitely going to try your recipe for pizzelle. They stay crisp (in baggies) forever after that. They are crunchy at first though. You mentioned your mother-in-law‘s recipe, does that turn out as well? They are very good. When I’m done and the plates have cooled completely I use a soft wire brush to brush any crumbs out. Great post, brings back great memories from my childhood! The dry heat of the oven will pull some of the moisture in the pizzelles, keeping them crisp and freshen them up. Thanks for sharing the recipe!! The back of the press was such but as it got to the front they were thicker and soft. You can also make chocolate pizelles from your recipe too, which I am sure you know, by replacing 1/4 cup of flour for cocoa powder. This is the pizzelle maker I use: https://www.bedbathandbeyond.com/store/product/cucinapro-trade-polished-pizzelle-maker/1041533741, I’m trying to make your puzzle recipe but my husbands loves them thicker and chewier please let me know how to tweak your recipe to make them that way  I was wondering what Pizzelle maker you used. My family likes them very anise flavored. No Italian Christmas is complete without this classic Italian bread which is almost like a cake. I know that air temperature and humidity can play a factor. If you cut the cookies in 1/4 when they are very hot, you can let them cool, then dip the round end in chocolate and use them to garnish your desserts. Once all the pizzelle are cooked and cooled, allow them to air dry for a few hours. I received my Pizzelle recipe from my husband’s Aunt who was married to an Italian man. Add the melted butter and beat until thoroughly combined and incorporated, 1 to 2 minutes. All I can figure is that I over-mixed the batch that is sticking (because I did mix it longer than the other and my recipe is very specific about avoiding over-mixing). I have used uncoated pizzelle maker and those without sticking issues use a nonstick pizzele lmaker. It’s a bit untraditional in that it doesn’t include anise, but rather a combination of whiskey and vanilla, which I obviously love since I grew up eating these, but don’t worry! I’m looking for one and your Pizzelle look so lovely! The key is being quick before it sets. haha….It’s 2015 but I was wondering about freezing some and came across this blog. I came to this blog because another friend of mine whose husband just gave her an iron asked me if they could be frozen. Combine flour and baking powder; gradually to egg mixture and mix well. vanilla extract . Because they are a hard, drier cookie you could do them at least a couple of weeks in advance for when you need them. Essential tools, baking lists, make-ahead tips, quick recipes, and more! Well, you need an egg substitute that will act as the binding agent in your meatloaf recipe. This recipe calls for a batter-like dough and is baked on a pizzelle iron. Although, this is a large recipe in my family we do three of this size batches and my mother always liked the thin pizzelles better than the thick ones. Hi Anna, That stinks! Here’s the deal: To prevent the eggs from scrambling (which would ruin the texture of the dish), you have to remove the pan from the stovetop. I use this recipe with the vanilla extract, but use anise seeds instead of anise extract. Making pizzelle cookies without a pizzelle maker This recipe uses a cookie press to make these pretty shapes but don’t worry if you do not have a cookie press. My grandma made these year after year (along with these galettes, or French waffle cookies I posted about awhile ago! 26 ratings 4.3 out of 5 star rating. Drop ½ teaspoon traditional batter and ½ teaspoon chocolate batter onto the center of each grid pattern and bake. Thank you! Pizzelle ~ Crisp, flat pastries made in a special pizzelle iron. I store them in a popcorn tin to keep them fresh. I like them thin and crunchy. My Villaware Prego Pizzelle Baker Non-Stick “sticks”. My Pizzelles come off in pairs (like butterfly wings) I let them cool before I separate them. I couldn’t wait to get started. I look forward to creating pizzelles again :). Some suggestions: While I’ve always enjoyed pizzelle plain and as-is, some people dust them with powdered sugar before serving. after my Palmer developed a thermostat issue and I could not get it to regulate its temperature. Thank you for sharing the recipe. I still use my grandmother’s recipe, my Mom uses a different variation. The key to freezing pizzelle cookies is to make sure they are completely cool. I freeze these all the time, too. I am attempting your nut roll recipe later today, I can’t wait! Made your pizzelle’s and loved them! Spray your pizzelle iron and put a spoon full of dough on each side and bake till light brown. I line them up side by side, and take them out in the order I put them in. Ingredients: 1 cup sugar 1/2 cup vegetable oil 3 eggs, room temperature 1/2 teaspoon salt 1 tablespoon grated orange zest 1-1/2 teaspoons extract (lemon, rum, almond, … I got 7 and 1/2 dozen pizzelles out of this recipe. Baking powder for a cookie that’s not rising (I mean, we’re pressing it in an iron) might seem odd, but this helps give the cookie its crisp but not break-your-teeth texture.

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