![]() But I love Valentine’s Day, so in the spirit of the holiday, we whipped up a batch of these easy waffle cookies from my book, Scandinavian Gatherings, over the weekend. Tuesday is our craziest night of the week, and I think I put homemade sub sandwiches on the menu not exactly festive, but since we only have about 20 minutes to eat dinner that night, we had to make speed our top priority. If they soften, re-crisp them on a cookie sheet in a 350☏ (180☌) oven for just a few minutes.Valentine’s Day is tomorrow-hooray! We have an insanely busy week at our house and won’t be doing anything very fancy or romantic for Valentine’s Day this year. You can store the leftover pizzelle in an airtight container for up to 3 days. Try a drizzle of melted chocolate on these pizzelle!.Or, try draping warm pizzelle over an upside-down bowl and then filling the pizzelle bowl with pastry cream and fresh berries! Serve immediately after filling! Instead of flat pizzelle, you can roll them up while still warm.If your cookies aren’t firming up and getting crispy, you may need to cook them longer.Pizzelle will firm up within about a minute of removing from the iron so transfer quickly to a wire rack.The flavor is essential for authentic pizzelle. ![]() Anise seed and extract can be found online if not at your local grocery store.Gemma’s Pro Chef Tips For Making Pizzelle Just before serving, dust them with powdered sugar. Lift the them out with a fork and transfer them to a wire rack to cool.You can open the iron and check the progress every minute or two. Cook until they are a pale golden color.Place about 1 ½ tablespoon of the batter into the center of each plate and close the lid.Brush a small amount of oil onto your iron and wipe away any excess.Combine your wets with your dries until you have a smooth batter.In another bowl, whisk the flour, baking powder, and salt.In a medium-sized bowl, beat the sugar, butter, eggs, anise seed, vanilla extract, and anise extract together.Pizzelle irons used to be held over a heat source, but most are electric now, making these so easy to make! Here is how you do it - and don’t forget to get the full printable recipe with measurements further down the page: You’ll spot these around Christmas and Easter, and often at Italian weddings or other celebrations. If that isn’t your thing, I ask you to give it a try! The subtle hint doesn’t overpower you, and it makes it taste like a very sophisticated cookie. They’re traditionally flavored with anise, a spice that faintly tastes like black licorice. It’s one of the oldest cookies in the world, and some believe it was developed in ancient Rome. The dough is flattened and patterned in an iron, kind of like a fancy waffle iron, to give it its distinct look. Pizzelle are traditional Italian waffle cookies. Now you will need a specific kind of iron to make these beautifully shaped cookies, but it’s an investment I think is worth it - once you try these you’ll want to make them every Christmas, and they make a fantastic homemade gift! I use this one. Pizzelle, in Italian, means small rounds - kind of like a pizza, right? They’re also popular around the holidays because they look almost like snowflakes - a dusting of powdered sugar makes them extra festive. They are as light as air, and they pair perfectly with a cup of tea or coffee. Pizzelle are light, delightfully crisp, delicate Italian cookies with the scent and flavor of anise. I’ll show you how to easily make them at home, getting those lovely designs that always come with them. IN THIS PIZZELLE RECIPE: You’re going to get crisp and light Italian cookies that are known around the world. Please see my full disclosure for details.
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