Pizzelles are one of the oldest cookies recorded in the world, dating back to 700 BC !

This recipe came with my Villaware pizzelle iron, which I believe is the best iron. Unfortunately it is not in business anymore. You really need follow your manufacturer’s recipe, since all irons are slightly different.  Some use oil in the batter.  Some say use melted margarine and never substitute oil.  

I’ve had about four irons and my favorite is the Villaware, NON-TEFLON!  The Teflon iron makes a thicker pizzelle, and I like mine thin and delicate!

If you color the dough, you can make these for any holiday! Variations I like to do are chocolate, pumpkin, vanilla, vanilla/chocolate mix in th same cookie, and  Grab a stool or chair by your work space.  These take about 45 minutes to make. They are worth it!

One 5-inch pizzelle is only 52 calories and 2 Weight Watcher points.  

See the slideshow below for more pictures how I make them.

Enjoy!

Pizzelles

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Pizzelles! These are vanilla pizzelles and chocolate pizzelles, and some are a combo of both. those are my favorite! You need a Pizzelle Maker iron but it is worth the investment! These cookies are so good!
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Prep Time10 mins
Cook Time45 mins
Course: Dessert
Cuisine: American, Italian
Servings: 30
Calories: 52

Ingredients

  • 3 eggs
  • 3/4 cup sugar
  • 1/2 cup melted margarine
  • 1 tablespoon vanilla extract or anise extract
  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 cup confectioners’ sugar for dusting

Instructions

  • Preheat your iron according to your pizzelle maker’s instructions.
  • Put waxed paper or aluminum foil under your iron to trap any leakage from the iron.
  • Lay down waxed paper to set your pizzelles on to cool.
  • With a mixer on medium speed, beat together the eggs and sugar.
  • Beat in the melted margarine and vanilla extract.
  • On lowest speed, add the flour and baking powder. The dough will be sticky.
  • Follow the directions for your pizzelle iron to bake. I use one teaspoon of dough for each pizzelle.
  • Use a thin butter knife or a flat spreader to lift the pizzelles off the iron and place onto the waxed paper.
  • Immediately dust the pizzelles with sifted confectioner’s sugar as soon as they come off the iron.
  • Store the pizzelles in a covered tin or pan on top of the counter.
  • Add to the above batter For Variations:
  • Chocolate Pizzelles:
  • ¼ c. cocoa
  • ¼ c. sugar
  • ¼ tsp. baking powder
  • Colored Pizzelles : just add coloring to the dough
  • Pizzelles with Nuts: add ½ c. finely chopped nuts
  • Swirled Pizzelles: (my own way) I put ½ teaspoon of chocolate dough and ½ teaspoon of vanilla dough for one pizzelle.

EXTRA TIP:

STORING: Pizzelles last for 3 to 4 weeks in an air-tight container on top of the counter.  If they are exposed to the air for any length of time, they will absorb moisture and become soft and limp.  If this happens, just heat them in a preheated 350 degree oven for about 5 -10 minutes, or until they become crisp again.

Nutrition
Sodium: 35mg | Calcium: 19mg | Vitamin A: 24IU | Sugar: 5g | Fiber: 1g | Potassium: 14mg | Cholesterol: 16mg | Calories: 52kcal | Trans Fat: 1g | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 11g | Iron: 1mg
 
 
 

1 Comment

  1. Anonymous May 2, 2014 at 12:20 pm

    My favorite !! :))) I like them thin too

    Reply

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