Recipe: Italian cookies
Author: Raevyn Tsornin, June 2018
As a child, I loved it when my great grandparents, grandparents, and parents made cookies, and the best was the ones that my great grandmother made, called pizelle (pronounced pie-zel). These are a thin, crisp cookie that is nummy all the time. Sadly, no one can find my great grandmother's original recipe (at least not yet), so I went through many recipes online 'til I found one I believe is close. And I made them gluten free.
- Special Equipment Needed
Pizelle Iron -- These can easily be found online and can double as a cannoli iron as well. A waffle maker does NOT work as well, as it makes a much thicker cookie and they won't bake the same way
Prior to mixing ingredients, preheat pizelle iron.
- Ingredients
1 1/4-1 1/2 cups flour (I used King Arthur gluten free all purpose baking flour)
3/4 teaspoon baking powder
Pinch of salt
(Sift the above ingredients together and set aside.)
3 eggs (best at room temperature)
1/2 cup sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon anise extract* (optional)
- anise extract is the black licorice flavor. It is traditional to have in pizelle, but my dad hated the taste of black licorice, so my mom never used it. While I like it, I like the cookies better as just vanilla.
- DIRECTIONS
- In a large bowl, use an electric mixer to beat eggs to frothy and slightly thick (about 3-4 min)
- add sugar and continue to whisk til thickened
- add oil and extract(s)
- slowly add flour mixture, letting it thoroughly mix in. The dough will be soft and sticky
- drop one tablespoon of batter on to center of each cookie iron and slowly allow iron to close until it latches.
- cook 30-45 sec until golden brown
- remove and place of rack to allow to cool
The entire process took me an hour and gave me approx 36 cookies, approx 45 Calories per cookie.
- TIPS
- These cookies are best left out overnight in order to be completely dry and crisp. DO NOT store in tupperware or any air tight container, as the steam will create moisture and they will get soft (and have a chance to get moldy).
- When I pushed the iron shut, it made a squeal like a hot tea kettle and dough spilled out everywhere, so letting the iron shut slowly then making sure it clicks shut works best.
- If you want to take them somewhere to share, making them a day or two in advance will work best.
- You can make chocolate pizelle by using 1 cup flour and 1/4 cup cocoa powder.
- They can be shaped right off the iron for cannoli or waffle cones for ice cream.
Enjoy this classic Italian cookie!
