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Pizzelle, The Cookie from Limbo

September 9, 2019 by hannahabaffy No Comments

Pizzelle are the traditional Italian biscuits that reside in dessert-limbo, somewhere between waffles and cookies. At times served thin and crisp, at others thick and chewy. You’ll find these decorative desserts at almost any Italian celebration, especially around Christmas and Easter.

The word “Pizzelle” translates loosely from Italian into a handful of adjectives: “small, flat, and round”. Think pizza with a cute suffix to denote its diminutive size. 

Though many countries have their own interpretation of an embossed cookie that at a glance bears a strong resemblance to the pizzella, it is without a doubt very much its own dessert. Baked between metal irons, the cookies are traditionally embossed with pretty geometric designs and flavored with anise. 

Origins 

We are sure of only one thing when it comes to the origin story of the pizzelle, these cookies most assuredly came from Italy, but there is real contention as to where exactly within the country they were first created. Two small cities within the province of Abruzzo: Salle and Cocullo, claim to have developed the original and both towns have annual celebrations that feature the cookie. 

In Salle, the pizzelle are used in the celebration of St. Beato Roberto every July, where it is customary for celebrants to parade down the streets of the town waving branches adorned with pizzelle. 

In Cocullo, the pizzelle are trotted forth for the slightly more sinister-sounding “Festival of Snakes”. Where a statue of their patron saint, San Domenico di Sora, is carried through the town covered in live snakes. Some say upwards of 100 live snakes, a number that quickly shifts the mood from unconventional to terrifying. 

But the people love it and the pizzelle are plentiful, so how bad could it be? 

A Cookie of Substantial Means

At one point in history, pizzelle were so popular throughout Italy that they took on a meaning far greater than most cookies ever achieve, oddly enough, becoming somewhat of a status symbol. It was common practice for affluent families to have specialty pizzelle irons made bearing their family crests and initials. Suffice it to say that the pizzelle irons of the 700’s were the equivalent of today’s yacht club membership.  

A favorite of the Saints and a vital element of 8th-century societal standing, the pizzelle are kind of a big deal. They are crisp and light, a dessert of integrity that is simple yet delicious enough to stand on its own feet, and are classically adorned with nothing more than a dash of confectioner’s sugar. 

pizzelle
Pizzelle
Print

Brown Sugar Almond Pizzelle

Thin, crisp Italian cookies with just the right amount of sweetness.

Course Dessert
Cuisine Italian
Keyword baking, Cookie, Cookies, dessert, Italian, Pizzelle
Prep Time 5 minutes
Cook Time 20 minutes
Servings 20 servings

Ingredients

  • 1 1/2 cups all-purpose flour
  • ¼ cup almond flour*
  • 1 tsp salt
  • 4 oz unsalted butter (1 stick)
  • 3 lg eggs
  • 3/4 cup dark brown sugar packed
  • 1 Tbsp milk
  • 1/2 tsp vanilla paste

Instructions

For the Pizzelle Batter

  1. In a large medium bowl, whisk together both flours and salt until well combined. 

    In a small saucepan melt the butter until it develops a nutty aroma and takes on a brown hue, this is unsurprisingly called browning your butter and adds a depth of flavor simply unattainable by any other method.

    In a large bowl mix eggs, sugar, milk, and vanilla until well combined. Add in your dry ingredients and mix again until a smooth batter forms. 

Baking:

  1. Heat your pizzelle iron and using a pastry brush paint both sides of the hot iron with oil. Using a #30 portion scoop or a tablespoon, measure out your batter onto the iron, just north of the center of the plate. Putting the batter directly on the center of the plate generally leaves you with an ill-formed pizzella that is usually missing most of its top. Placing your scoop slightly above gives a much better end result.

    If making a lot of pizzelle, get a small cup of water to keep your scoop in between jobs. This prevents the batter from sticking to the scoop and makes your job easier and cleaner. 

Recipe Notes

-Feel free to make your own almond flour for this recipe by simply blitzing a ¼ cup of almonds in the food processor. When quite fine, add them to your flour and salt (no need to sift them) and continue the recipe per instructions.

-If planning ahead, feel free to make your pizzelle batter as far as 48 hours in advance storing the batter in an air-tight container in the refrigerator. When ready to use simply allow the batter to come back to room temperature (this should take about 30 minutes) before frying up the pizzelle. 

-Due to pizzelle’s relatively high-fat content, they keep very well, up to one week. For best results, store them between layers of paper towels to absorb excess moisture. Some would say in an airtight container, but we find that makes the pizzelle soft and droopy so in an effort to preserve their crisp texture place them in a tin or large flat box. If you do encounter soft pizzelle feel free to pop them into the oven for a few moments to bring them back to life before serving. 

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About Me

Hi, I'm Hannah. Creator of Milk + Honey and long time curious eater. Join me as I explore the surprising history behind some of the world's most iconic dishes, and figure out the best ways to prepare them.

Recent Posts

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milkandhoneythebakery

"By their desserts will I judge them."
•Saveur Food Blog Award Finalist 2019: Best Baking and Sweets

Hannah | Milk + Honey Bakery
Imagine it: A thick, creamy, salty layer of peanut Imagine it: A thick, creamy, salty layer of peanut butter sandwiched between a crunchy coating of toasted almonds and toffee and a sweet chewy base of dates and oats. Now drizzle that in dark chocolate, and you’ve got yourself these decadent raw chocolate, peanut butter almond bars. 

Vegan, refined-sugar free, and gluten-free, eating responsibly has never felt so indulgent. Get the recipe on the blog this week!
The superiority of chocolate, both for health and The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.
-Thomas Jefferson

While not necessarily for the health reasons stated, Jefferson’s prediction has certainly come to materialize, at least in my home.
A debate I had with my husband shortly after makin A debate I had with my husband shortly after making this honey-almond “snack cake”: As we sat around “snacking,” we began to discuss what the real difference was between Snack cakes and Snacking cakes. Banal, yet relevant in the moment. 

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Whereas a snacking cake would be something more along the lines of a sheet cake (like the classic chocolate Texas variety). More than a brownie but less than a layer cake. Something you could take a fork to but would probably just pick up with your hands. 

In short, any cake can be a snack. But not every cake is a snacking cake.

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Also it looks impressive. Pull-out all the stops and impress your family and guests with this ultra-easy and rewarding loaf.
Consumed by Olmecs, Mayans, and Aztecs the ancient Consumed by Olmecs, Mayans, and Aztecs the ancient Mesoamericans are remembered as the original chocolate lovers. Considered a sacred beverage among them, cocoa was used during celebrations and religious ceremonies and was thought to lend the drinker strength.

It is said that Montezuma kept a massive storehouse of cocoa beans, and drank 50 golden cups of the stuff a day, decreeing that only those men brave enough to face battle would be permitted to join him in drinking it. Chocolate eventually becoming a regular part of military rations among the Aztecs. 

The belief that chocolate was a powerful elixir that lent its drinker extra virility and strength seems to have made its way into European and US thinking as well and may explain the application of including chocolate or pressed cakes of cocoa powder in US military rations, an operation practiced all the way up to the Vietnam war. 

With piles of historical evidence it would stand to reason that chocolate must be good for me, so I’m going to start making a regular habit of indulging in it. Each bite imbuing me with strength, vim, and vigor. Don’t stay a weakling all your life, join me in making these chocolate pot de creme today and start eating more chocolate.
A creamy savior, ice cream was America’s refuge A creamy savior, ice cream was America’s refuge during Prohibition, and one of our favorite forms of solace during the Great Depression. One might argue that without the aid of ice cream we might not be here today.
"Good apple pies are a considerable part of our do "Good apple pies are a considerable part of our domestic happiness." — Jane Austen
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milkandhoneythebakery

"By their desserts will I judge them."
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Hannah | Milk + Honey Bakery
Imagine it: A thick, creamy, salty layer of peanut Imagine it: A thick, creamy, salty layer of peanut butter sandwiched between a crunchy coating of toasted almonds and toffee and a sweet chewy base of dates and oats. Now drizzle that in dark chocolate, and you’ve got yourself these decadent raw chocolate, peanut butter almond bars. 

Vegan, refined-sugar free, and gluten-free, eating responsibly has never felt so indulgent. Get the recipe on the blog this week!
The superiority of chocolate, both for health and The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.
-Thomas Jefferson

While not necessarily for the health reasons stated, Jefferson’s prediction has certainly come to materialize, at least in my home.
A debate I had with my husband shortly after makin A debate I had with my husband shortly after making this honey-almond “snack cake”: As we sat around “snacking,” we began to discuss what the real difference was between Snack cakes and Snacking cakes. Banal, yet relevant in the moment. 

This arbitrary mystery resulted in a lot of opinions and by the end of it, several unanswered questions. 

So I put it to you, Instagram Family, what is the real difference between Snack cakes and Snacking cakes? Are the terms so similar as to be inconsequential, or do their comparabilities hide deeper differences? 

The perimeters (at least in my mind) are these: Leftover birthday cake that becomes the next morning’s breakfast would definitely be a snack cake. Meaning a snack cake, while sounding laid-back, could be a slice of sophisticated dacquiouse or some other luxurious dessert.
Whereas a snacking cake would be something more along the lines of a sheet cake (like the classic chocolate Texas variety). More than a brownie but less than a layer cake. Something you could take a fork to but would probably just pick up with your hands. 

In short, any cake can be a snack. But not every cake is a snacking cake.

Thoughts?
When confronted by the age old question: ‘chocol When confronted by the age old question: ‘chocolate or carrot,’ which do you choose?
Is it too soon for #pumpkinspice ? Is it too soon for #pumpkinspice ?
Fragranced by delicate basil, rich with parmesan a Fragranced by delicate basil, rich with parmesan and pine nuts, and packing a garlicky punch, our braided pesto bread is the ideal way to use up your garden’s bounty. 

Also it looks impressive. Pull-out all the stops and impress your family and guests with this ultra-easy and rewarding loaf.
Consumed by Olmecs, Mayans, and Aztecs the ancient Consumed by Olmecs, Mayans, and Aztecs the ancient Mesoamericans are remembered as the original chocolate lovers. Considered a sacred beverage among them, cocoa was used during celebrations and religious ceremonies and was thought to lend the drinker strength.

It is said that Montezuma kept a massive storehouse of cocoa beans, and drank 50 golden cups of the stuff a day, decreeing that only those men brave enough to face battle would be permitted to join him in drinking it. Chocolate eventually becoming a regular part of military rations among the Aztecs. 

The belief that chocolate was a powerful elixir that lent its drinker extra virility and strength seems to have made its way into European and US thinking as well and may explain the application of including chocolate or pressed cakes of cocoa powder in US military rations, an operation practiced all the way up to the Vietnam war. 

With piles of historical evidence it would stand to reason that chocolate must be good for me, so I’m going to start making a regular habit of indulging in it. Each bite imbuing me with strength, vim, and vigor. Don’t stay a weakling all your life, join me in making these chocolate pot de creme today and start eating more chocolate.
A creamy savior, ice cream was America’s refuge A creamy savior, ice cream was America’s refuge during Prohibition, and one of our favorite forms of solace during the Great Depression. One might argue that without the aid of ice cream we might not be here today.
"Good apple pies are a considerable part of our do "Good apple pies are a considerable part of our domestic happiness." — Jane Austen
Load More... Follow on Instagram
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