Pizzelles



PIZZELLES  (pits zelz')  are a delicious Italian cookie prepared with a special pizzelle iron, similar to a waffle iron. Served at celebrations for centuries, the cookies are made by spooning batter onto the iron, pressing down on a handle, and cooking them two (or four) at a time. 



Historically, the large irons had a family crest or symbol on them. Two to three foot iron handles protected the cook as the platens were held directly in the fire.  Here are two examples of patterns: 

Grandma Aduccia's courtesy of Marcy Plonski








Peppina Miraldi's courtesy of Al Harsar



Recipe secrets were guarded very closely.  During World War II, women developed a complex system of re-working the pattern of their rosary beads so the ingredients and quantities could be communicated and the soldiers holding them captive would never suspect that more whiskey was needed.  This is completely untrue.  Most pizzelle recipes are very similar, and the only real variation is the quantity of flavoring (vanilla vs anise or lemon, for example.) Wish I could tell you an interesting story about the following recipe from my mother, but the simple truth is that she used the recipe that came on the box when she bought the pizzelle iron.  Oh.  Except that she substituted whiskey for the anise, as her mother had before her. Todays electric irons will ensure that pizzelles continue to make an appearance at Baptisms, birthday parties, graduations and koffee klatches. This recipe yields 36 pizzelles.

Recipe:

3    Eggs

3/4 cup sugar

1    teaspoon vanilla extract

1 3/4 cup flour

1 1/2 teaspoon baking powder

1/2 cup (one stick) margarine, melted and cooled

1  tablespoon whiskey

pinch of salt

Method:  Using a large mixing bowl, beat the eggs and sugar until well-combined.  Stir in the cooled margarine, vanilla extract, and whiskey. Mix in the flour, baking powder, and salt.  Batter will be quite thick.

Pizzelle iron must be hot when starting to make the cookies.  Follow the instructions provided by the manufacturer.

When the iron is ready, drop one generous spoonful on the center of each platen. Close lid and fasten handle. Steam will rise-this is fine.  Pizzelles will cook in the iron for about 30-60 seconds.  You will get to know your iron, and it will become a mystical, spiritual  experience-you'll just know when they're done. (Actually, my dad used to pull them when the steam stopped) Carefully raise the handle.  Using a non-stick heat-safe spatula (or a cheap fork) gently remove each pizzelle and place onto a cooling rack.  Pizzelles will crisp up as they cool.