Best Aunt Albas Pizzelle Recipes
AUTHENTIC PIZZELLE
Delicious and very good also natural, the ferratelle can also be enriched with jam, raganta, or grape jam, honey, hazelnut cream or chocolate or any other sweet sauce. The traditional recipe for making crispy and thin pizzelle includes the following ingredients.
Provided by Nonna Box
Categories Dessert
Time 20m
Number Of Ingredients 11
Steps:
- In a bowl, add the eggs, the sifted flour with a pinch of salt, the sugar and the aromas.
- By hand with a whisk or an electric mixer, mix the ingredients and add the oil a little at a time. The mixture must appear thick and homogeneous, not too liquid.
- Let the batter rest for half an hour and then proceed to cooking.
- Grease the pizzelle iron with a little of the butter and wait until melted. Tip: check out or best pizzelle maker guide.
- Heat the iron on the stove and when it is hot, fill it in the center with a spoonful of the dough.
- Close the dish well and cook the pizzelle for a few minutes in the pizzelle maker, until each side is golden and crisp.
- Remove the pizzelle thus obtained, which can be tasted as lukewarm natural or enriched with sweet creams or jams or anise.
Nutrition Facts : Calories 137 kcal, Carbohydrate 17 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 49 mg, Sodium 23 mg, Sugar 3 g, ServingSize 1 serving
CLASSIC ITALIAN PIZZELLE
Thin and crisp Classic Italian Pizzelle are a family favorite Christmas cookie. This recipe from the Abruzzo region of Italy are so easy to make. One bite brings back memories of baking with nonna. Lovely as a holiday gift! Perfect for that afternoon coffee break!
Provided by Lora
Categories Dessert
Number Of Ingredients 10
Steps:
- Warm up a pizzelle iron.
- In a medium bowl, whisk together flour and baking powder; set aside.
- In a large mixing bowl or the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar until frothy and beginning to thicken (about 2-3 minutes).
- On low speed, add the extracts and melted butter to egg mixture in a steady stream and mix for 30 seconds.
- Slowly add the dry mixture to wet and blend just until combined. Your batter will resemble a soft and sticky dough.
- Spray pizzelle iron lightly with baking spray.
- Drop 1 tablespoon of batter on hot pizzelle press.
- Close press and cook for about 1 minute or until light indicated cookies are done (cookies should be slightly golden).
- Use a fork to lift pizzelle off the press and transfer to a cookie rack or plate to cool down (keep in mind that they should lay flat. While they are hot, they will mold into another shape if they're not completely flat).
- Spray iron again and repeat process until you finish all the batter.
- Dust with confectioner's sugar and ENJOY!
NONNA'S PIZZELLE
My great-grandmother's pizzelle recipe, which my mother has adapted for pizzelle presses or irons (I use a Cuisinart® double pizzelle press). A family must-have at all of our holiday dinners, especially Christmas!
Provided by tcasa
Categories World Cuisine Recipes European Italian
Time 21m
Yield 60
Number Of Ingredients 8
Steps:
- Preheat pizzelle iron according to manufacturer's instructions.
- Mix flour and baking powder together in a bowl.
- Combine eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until well-blended. Add 3/4 cup plus 2 tablespoons shortening and beat until blended. Add flour mixture and mix on medium speed until incorporated. Fold anise seeds and vanilla extract into batter with a spatula.
- Drop a teaspoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds, or a few seconds longer for darker pizzelle.
Nutrition Facts : Calories 80.1 calories, Carbohydrate 10.7 g, Cholesterol 18.6 mg, Fat 3.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 23.4 mg, Sugar 5.1 g
AUNT PHILLOMENA'S PIZZELLE
At the holidays, these crisp, simple cookies are stacked everywhere in Italian kitchens. My family was from Abruzzi, and my mother always used the recipe from her older sister. You can scent these cookies with orange, almond or lemon or just vanilla, but we always made plenty with anise at Christmas. You can use a simple stove-top pizzelle maker or an electric one. I prefer the kind without a non-stick coating. A little shot of cooking spray or a wipe with some cooking oil helps prime the press. Like pancakes, you will probably throw away the first one.
Provided by Kim Severson
Categories dinner, lunch, cookies and bars, side dish
Time 1h
Yield About 4 dozen
Number Of Ingredients 8
Steps:
- Whisk together flour, baking powder and salt in a small bowl. In a larger bowl, beat eggs and sugar until blended and slightly fluffy, 3 to 5 minutes. Slowly add cooled, melted butter, vanilla and anise and mix until incorporated well. Mix in dry ingredients a cup or so at a time, until batter is smooth but thick.
- Using 2 spoons, one to scoop up the batter and the other to ease it onto the iron, drop batter onto the center of a well-heated pizzelle maker. For smaller, 3-inch pizzelles, use a generous teaspoon of batter. For the 5-inch, use about a tablespoon.
- Cook for 30 to 40 seconds, or until just lightly brown. Gently remove to a rack or plate to cool.
Nutrition Facts : @context http, Calories 46, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 31 milligrams, Sugar 4 grams, TransFat 0 grams
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