Pizzelles - Italian Waffle Cookies

Pizzelle, also know as the Italian waffle cookies, hold fond family memories for our family, especially around the holidays!

Today I sat in my kitchen making pizzelles and watching the Steelers.   I could not help but think of my Grandmother.

Gram always made the pizzelles for our family. I can still picture my Gram sitting at the dinning room table watching TV as she just pumped out these special treats.

It never failed, if I could get home for the holiday, Gram would have a beer box lined with paper towels and filled with Pizzelles all ready for me to travel back home.

Gram, you are loved and missed!

These cookies, when warm, can be formed to become your cannoli shells, or ice cream cones.  But we just love them as a crisp cookie that goes great with coffee.

Another great way to enjoy these cookies is in a sandwich!  Spread with Nutella or Peanut Butter and top with another.  Yum!!

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Pizzelles - Italian Waffle Cookies Yum

Italian Waffle Cookie. Anise and Whiskey flavored. A Monteparte Family favorite!

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Course

Dessert

Cuisine

Italian

Baking & Breads

Sweets

Prep Time

10 minutes

Cook Time

90 minutes

Passive Time

8 hours

Servings

dozen MetricUS Imperial

Ingredients

• 6 Eggs
• 1 1/2 cup Sugar
• 1 1/2 tsp Pure Anise Oil
• 2 tsp Vanilla Extract
• 1 1/2 Tbs Whiskey
• 1/2 cup Melted Butter (1 stick)
• 1/2 cup olive oil
• 2 1/4 cup Gluten Free Baking Mix
• 1 tsp salt
• 1/2 cup Ground Walnuts

Course Dessert Cuisine Italian Baking & Breads Sweets Prep Time 10 minutes Cook Time 90 minutes Passive Time 8 hours Servings dozen MetricUS Imperial Ingredients 6 Eggs 1 1/2 cup Sugar 1 1/2 tsp Pure Anise Oil 2 tsp Vanilla Extract 1 1/2 Tbs Whiskey 1/2 cup Melted Butter (1 stick) 1/2 cup olive oil 2 1/4 cup Gluten Free Baking Mix 1 tsp salt 1/2 cup Ground Walnuts

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Instructions

1. Cream the eggs, sugar, anise, vanilla, whiskey, butter and oil together. Mix well.
2. Add in the dry ingredients, Baking Mix and salt. Mix well.

   
3. Fold in the ground walnuts.

   
4. Cover batter with cling wrap and refrigerate at least 4 hours. It is best if the batter sits overnight.

   
5. Heat the iron and drop by spoons onto the iron.

   
6. Cook approximately 2 minutes. Adjust accordingly the time to the the amount of batter you drop per cookie.
7. Remove cookies and cool flat on paper. Flip the cookies to make sure they cool evenly with no condensation.

   
8. Once cooled, place the cookies between paper towels and store in a tin or container.

   

Recipe Notes

Gram always made the batter the day before making the pizzelles.

My pictures show a double batch I baked for Christmas.  The double batch yielded 7 dozen waffle cookies.

 

 

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