Italian Pizzelles - Italian Wafer Cookies

Pizzelle's come from Italy. They are also known as Italian wafer cookies. The name comes from the Italian word "pizze" for round and flat. Many different cultures have adapted this cookie and re-named it accordingly. In Scandinavia they are known as "Lukken" and the Krumcake is baked using a similar iron as the pizzelle. In some parts of Italy, the irons would be made with family crests on them which would be passed down to each generation.

Pizelle were originally made in the Abruzzo region of south-central Italy and are knows as ferratelle in the Lazio and Molise regions of Italy. Pizzelle are especialy popular during Christmas and Easter and are often found at Italian weddings, alongside other traditional pastries such as cannoli. While pizzelle are delicious by themselves, it is also common for two pizzelle to be sandwiched with cannoli cream.

Also see Eleanor Mecca's Pizzelle Recipe

1 1/2 cups all-purpose flour
1 teaspoon baking powder
3 eggs, beaten
3/4 cup granulated sugar
3/4 cup butter, melted
2 teaspoons pure vanilla extract
1 teaspoon anise seeds
Powdered (confectioners) sugar

In a bowl, sift together the flour and baking powder.

In the bowl of your electric mixer, beat together the eggs and sugar, Add the melted butter, vanilla extract, and anise seeds. Add the flour mixture and beat until smooth.

Preheat your pizzelle iron according to the manufacturer's directions. Lightly spray the pizzelle grids with non-stick spray or lightly brush with vegetable oil.

Drop batter by rounded tablespoonful onto center of each preheated grid pattern. This amount can vary according to the size of your Pizzelle Maker.  Usually the first batch of pizzelles are a test batch to determine the amount of dough to be used and also the baking time.

Close lid and bake approximately 40 to 50 second depending on your preference for browning and/or the consistency of your batter. NOTE: You may open the lid briefly to examine the color and bake longer as desired to create the darkness you want.

Lift the lid and remove the cooked pizzelles with the edge of a fork or a thin spatula. Place them on paper towel lined cooling racks in single layers. Be sure to lay the hot pizzelles in a single layer on the cookie sheet. When they are completely cool, you can stack them. Cool completely and sprinkle each pizzelle with powdered sugar. Continue making pizzelles until all the dough is used.

When completely cool, wrap them in groups of 6 in plastic wrap and place them in airtight continers. Pizzelles can be made ahead and frozen for up to 3 months.

Makes approximately 30 Pizzelles.