Pressed Perfection: Gram’s Pizzelles

6 Dec

I have introduced you to my Gram before, and shared with you her delicious stracciatella (you’re welcome). But there was in fact, a second recipe card she gave me at my bridal shower five years ago. A particular offering that appears on every Italian Christmas and wedding cookie tray, but seemingly only on those occasions, the pizzelle.

After my Gram passed away a few years ago, they stopped being a special occasion cookie only for me. They became a thing I made when I missed her and wanted to share her with people.  I pull out the pizzelle iron more than a few times a year, and most recently I brought it out right before Thanksgiving to share these with my students.

You’ll need one piece of special equipment, and that is the aforementioned pizzelle iron. There are many varieties, but this is the one I have. It bakes two cookies at a time.

Pizzelles

  • 3 eggs
  • ¾ cup sugar
  • ½ cup butter, melted and cooled*
  • 1 tbsp. vanilla or anise oil**
  • 1 ¾ cup flour
  • 2 tsp. baking powder
  • Pinch of salt

    *Gram’s recipe actually calls for margarine, I just never have it around
    **I use a combination of vanilla and almond extracts

Sift together the flour, baking powder, and salt.

In a large bowl, beat the eggs, and then beat in the sugar until smooth.

Add the melted butter and extracts and mix well.

Finally, whisk the flour mixture into the egg mixture until a batter is formed.

Drop the batter by spoonfuls (I use a 1 ½ tbsp. disher) onto a preheated pizzelle iron and bake for 30 seconds, or until just golden.

Move to a wire rack to cool completely.

Yield: 24 5-in. cookies.

I know that as the holidays approach, I’ll definitely make more pizzelles to add to cookie trays and gifts for people. There’s always a moment of delight when someone receives these so beautifully pressed, crisp, sweet little treasures. And for me it means my Gram is still right here baking and sharing with me.

Ciao for now,

Neen

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