GRANDMA'S WAFFLE COOKIES (PIZZELLES)
I could always count on finding these authentic Italian cookies in Grandma's freezer, and her house always smelled yummy! They're great dipped in milk. Grandpa was a blacksmith and actually made their waffle iron, which I still have, although I use my modern electric pizzelle maker when making these.
Provided by Darla O
Categories World Cuisine Recipes European Italian
Time 1h
Yield 72
Number Of Ingredients 8
Steps:
- Combine eggs, sugar, vegetable oil, butter, and anise oil in the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy and well combined. Mix in 1 cup flour, baking powder, and salt until combined. Slowly add remaining flour, 1 cup at a time, mixing on low speed until mixture resembles a thick pancake batter.
- Preheat a pizzelle cooking iron according to manufacturer's instructions. Drop a teaspoon of dough onto each plate of the cooking iron and close the lid. Cook just until steaming slows, 10 to 20 seconds. Repeat with remaining batches of batter.
Nutrition Facts : Calories 89.8 calories, Carbohydrate 13.6 g, Cholesterol 18.9 mg, Fat 3.4 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 62.4 mg, Sugar 7 g
PIZZELLE-ITALIAN TRADITION
This requires a pizzelle iron, similar to a waffle iron in appearance. Makes thin wafer-like cookies with snowflake designs, an Italian tradition for Christmas or anytime.
Provided by Tiffany R. Coffman
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 7
Steps:
- In a medium bowl, beat the eggs with an electric mixer until light. Add the sugar, butter, lemon zest and vanilla, mix well. Stir in the flour and baking powder.
- Heat pizzelle iron. Drop batter by teaspoonfuls onto the center of the patterns, close the lid and cook for about 30 seconds. Test the cooking time on the first one, because temperatures may vary. Remove cookies carefully from the iron and cool on wire racks.
Nutrition Facts : Calories 805.5 calories, Carbohydrate 107 g, Cholesterol 267.3 mg, Fat 36.4 g, Fiber 2 g, Protein 14.1 g, SaturatedFat 21.1 g, Sodium 614.5 mg, Sugar 50.7 g
PIZZELLE WAFFLE CONES
Make and share this Pizzelle Waffle Cones recipe from Food.com.
Provided by lkadlec
Categories European
Yield 20 cones
Number Of Ingredients 6
Steps:
- Beat the eggs and gradually beat in the sugar until the mixture is creamy.
- Stir in the melted butter and vanilla.
- Combine the flour and baking powder, and then add it to the mixture. Blend it in well.
- Drop about 4 tsp of the batter into a heated pizelle iron, and cook both sides over medium-high heat for about 1 minute each, or until golden brown.
- Remove the waffle from the pizelle iron and immediately shape it into a cone while it is still pliable.
Nutrition Facts : Calories 116, Fat 5.4, SaturatedFat 3.2, Cholesterol 40.1, Sodium 87.8, Carbohydrate 14.9, Fiber 0.2, Sugar 7.6, Protein 2
PIZZELLE WAFFLE CONES
This is taken from "The Ultimate Ice Cream Book" These cones require a Pizelle Iron(aka: Pizzelle) and I have found both the electric and stove top model at http://kasbahouse.com/1.pizelle.1.htm online, depending on just how much you want to spend, some get pretty pricey, but the stovetop model is pretty reasonable. You will also be able to locate the cone shaped form at this site.
Provided by Chabear01
Categories Frozen Desserts
Time 1h
Yield 4-6 cones, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium mixing bowl, beat the sugar into the egg unti it is thickened and pale yellow. Beat in the butter and vanilla. Gently stir in the flour. Do not overmix or the pizelle may become tough. Allow the batter to rest at room temperature at least 15 minutes.
- Lightly grease your pizelle iron with vegetable oil spray. Preheat the iron on the stove over medium heat (if you're using an electric model, follow the manufacturer's directions). Use 1 1/2 tbls of batter for a 5 inch pizelle iron, and 2 tbls for an 8 inch pizelle iron. Close the iron and cook the pizelle for 30 seconds on one side. Turn the iron over and continue to cook until lightly golden, about 1 minute more. Carefully peel the soft cookie off the iron and roll it around a cone-shaped mold, sealing the point (or if like me just use 4 bowls of same shape and size, inverted, lay cookie over bottom of bowl, it will rest itself around the sides- this makes cone bowls that are soooo darned pretty). Repeat with remaining batter. The cones will harden as they cool. Remove the cones from the molds when completely cool.
- ***Variations***.
- ALMOND CONES - Substitute 1/4 tsp almond extract for the vanilla extract. Proceed with the recipe as directed.
- CINNAMON CONES - Add 1/2 tsp ground cinnamon to the batter along with the vanilla. Proceed with the recipe as directed.
- CIRCUS CONES -(THESE ARE FUN)Add a few drops of food coloring to the batter along with the vanilla. Proceed with the recipe as directed.(divide the batter and make different colors - my DGC love these done up in bowls).
- FLOWER CONES - Add 1 tsp of rose water or orange flavor water to the batter along with the vanilla. Proceed with the recipe as directed.
Nutrition Facts : Calories 234.9, Fat 15.7, SaturatedFat 9.5, Cholesterol 91, Sodium 120, Carbohydrate 20.7, Fiber 0.3, Sugar 12.8, Protein 2.8
PIZZELLE DESSERT CUPS
Pizzelles (pronounced Pitt-SELLS) are Italian cookies that are baked in an electric appliance that looks something like a waffle iron. Normally they are left in a flat shape, but with this recipe, you shape the hot cookies over a small-bottomed glass to create a cup shape. These crisp dessert cups are the perfect holder for a scoop of chocolate mousse or a fruit granita. This is a spectacular finish for any meal, but especially for an Italian meal!
Provided by CookinDiva
Categories Dessert
Time 40m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Plug in pizzelle iron and allow it to heat while you are making the batter.
- Batter: Whisk all ingredients together until smooth.
- Drop a tablespoon of the batter onto the hot iron (sprayed with non-stick spray). Allow to cook 1 minute.
- Remove hot cookie from iron and press it over a small-bottomed glass in order to create a cup shape.
- Allow cups to cool thoroughly; store in an airtight container to maintain crispness.
- Use these cups to hold chocolate mousse, pudding, ice cream, or a fruit granita.
Nutrition Facts : Calories 75, Fat 3.6, SaturatedFat 0.4, Cholesterol 23.5, Sodium 12.9, Carbohydrate 9.2, Fiber 0.1, Sugar 5.6, Protein 1.2
CHOCOLATE WAFFLE CONES OR BOWLS
This is a basic chocolate waffle cone used for ice cream. While warm form into cones, or place over the back of small custard cups for bowls, or trim up with a pizza cutter into squares for ice cream sandwiches. You do need a waffle cone maker machine or a pizzelle iron to make these cones. I have both machines and prefer to use my waffle cone maker machine.
Provided by andypandy
Categories Frozen Desserts
Time 40m
Yield 10 cones
Number Of Ingredients 7
Steps:
- Beat eggs add in the sugar gradually, beating well until smooth.
- Add the melted cooled butter and vanilla.
- Sift the measured flour, cocoa powder and powder together and blend into the egg mixture well, making a sticky drop by spoon batter.
- Drop a heaping tablespoon onto preheated waffle cone maker and close lid and bake until desired colour.
- Remove and form into cones or bowls, or trim for squares.
- Hints: for cones dip the crisp cooled cone into melted chocolate and roll into nuts or sprinkles.
- for bowls let sit on inverted custard cups pressing around to shape let cool about 30 seconds the remove to completely cool, brush inside bottom with melted chocolate and then nuts or sprinkles, allow chocolate then to harden.
- for squares I trim with a pizza cutter and use for bars. You can also brush with melted chocolate and let harden before storing away.
- I also use the squares for some of my baking cakes or kit kat bars to make a delicious square using a few of these as an added layer, gives crunch. Sometimes I also add chopped fine walnuts or pecans to the melted chocolate and let harden then use in a layer cake. You have to try that too.
Nutrition Facts : Calories 216.6, Fat 10.9, SaturatedFat 6.4, Cholesterol 80.2, Sodium 59.7, Carbohydrate 25.7, Fiber 0.7, Sugar 15.4, Protein 3.5
WAFFLE CONES OR BOWLS
This is my basic recipe to make waffle cones. I make these and roll into shape for ice cream cones, or place over the back of custard cups to make small bowls. I also make them and cut with a pizza cutter and make squares, which can be used for ice cream sandwiches, or also in baking squares or cakes, as the crunchy layers in between. You need a cone waffle maker or use a pizzelle machine to make the cones. I do have both machines and do prefer the waffle cone maker for this project.
Provided by andypandy
Categories Frozen Desserts
Time 25m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Beat the eggs, adding in the sugar gradually, beating until smooth. Add the cooled melted butter and the vanilla.
- Stir in the baking powder and flour, and blend making a sticky , drop by spoon batter.
- Drop heaping tablespoon onto heated machine maker and close lid and bake. These will only take 30 to 40 seconds to bake each one. Just bake until your desired golden is reached.
- While still warm and before putting on the next one -- either roll into cone shape, place over the back of bowls and press down slightly to shape, or trim with a sharp knife or pizza cutter and make squares. This has to be done quickly as they will crisp up fast.
- After the first one I taste test for the flavour and crispness, then I know if I have to bake longer or not so long.
- Keep in a tight fitting tin. They stay crisp well.
Nutrition Facts : Calories 214.1, Fat 10.8, SaturatedFat 6.3, Cholesterol 80.2, Sodium 139.3, Carbohydrate 25.1, Fiber 0.3, Sugar 15.4, Protein 3.3
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