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PIZZELLE TRADITIONS
It is generally believed that pizzelles originated in a middle region of Italy in ancient times to
mark an annual celebration. Initially baked over an open fire with relatively simple but effective
irons, the early pizzelles often were proudly embossed with the family crest or some hint of the
village of origin.
Over time it became tradition to use pizzelles to celebrate any holiday or festive occasion but
inevitably there were pizzelles for everyone at Christmas and Easter. The modern patterns found
on these delicious waffle cookies are most commonly floral on one side and a woven basket-like
pattern on the other.
The recent increased popularity of pizzelles is the result of greater recognition of their delicious
versatility. For example, pizzelles, when still hot, can be formed into cylinders, cones and mini-
baskets that can hold a wide variety of delicious fillings for festive occasions. The range of taste
experiences that can be created with fillings of formed pizzelles is virtually endless.
SOME FAVORITE PIZZELLE RECIPES
The basic pizzelle recipe has undergone little change through the years. However, there are
variations based on selection of cooking oils, including butter, margarine, vegetable oil or short-
ening, and, of course, many flavorings including, anise, vanilla or almond extract. Even rum
extracts and whiskey are used by some in pizzelles.
The fundamental ingredients of the pizzelle are eggs, flour and sugar and the relative amount of
these ingredients can be varied slightly to match your preferences of taste and texture.
Once all ingredients are fully blended, select and test a small teaspoon or a demitasse spoon you
plan to use for dispensing and dropping the batter onto the pizzelle patterns. Consistency of the
batter will be that of a soft dough that holds its shape. The spoon will retain some of the mix. If
the mix seems too stiff, stir in several tablespoons of water and retest. If the mix seems too thin,
blend into the mix a few tablespoons or enough flour to give the right consistency.
You can slightly adjust the amount of baking powder in any recipe. It is necessary to use just
enough to ensure the three pizzelles fill out completely during the baking cycle. More than that
will do little for the texture and increase the likelihood that the thickness of the pizzelles will
exceed the
3
⁄16 inch designed thickness.
Commonly, pizzelle recipes use 3, 6 or 12 eggs. Most recipes start with 6 eggs, which will make
about 150 pizzelles in the PizzellePro
®
.
We recommend a family recipe from Caterina Casola of Buffalo, New York. This recipe has
been handed down more generations in Italy than her family can remember. Year after year her
delicious recipe has been used to produce thousands of pizzelles eagerly awaited by the family
and a host of friends.