Comments on: Pizzelle – Italian Waffle Cookies

By: Emily

Emily — Sat, 10 Dec 2011 17:26:18 +0000

Just made these today using my Grandmothers pizzelle iron, at least 30 years old, and they turned out great! My family loved them. I am attempting your nut roll recipe later today, I can’t wait! Thank you for all of your fabulous recipes!

By: Michelle

Michelle — Thu, 08 Dec 2011 02:38:30 +0000

Hi Shelly, It sounds like part of the oven isn’t heating up enough. I’m not sure if your model latches shut or needs to be held close once the batter is in there, but I would make sure that something isn’t broken with the closing mechanism, or make sure you are holding it shut tight.

By: Shelly

Shelly — Wed, 07 Dec 2011 20:48:24 +0000

Pizzelles are a family Christmas tradition and when I got married and moved away from the more Italian dominate area of the country for California she bought me my very own pizzelle press.

I’ve been making them for the past 7 Christmas seasons in multiple batches and I just ran into my first problem. I don’t know if it’s something I did (over beated, used the wrong size egg, etc) or if it’s time to retire my press. My pizzelles were uneven thickness. I like them thin and crunchy. The back of the press was such but as it got to the front they were thicker and soft. Any suggestions?

By: cathy

cathy — Mon, 15 Aug 2011 14:24:12 +0000

I love pizelles and make them all the time….3 different electric machines but my older 2 make them very , very thin…they are not in existence anymore (the machines) the new ones make thick pizelles…thanks for the blog and rice ball recipe….is put ricotta in the rice mixture and are delicious….

By: Amaretti-Amaretti Cookies-Italian Cookies-Almond Cookies-Italian Desserts | La Mia Vita Dolce

Fri, 01 Jul 2011 00:12:40 +0000

[...] craving one just talking about them. Michelle from Brown Eyed Baker shared a recipe for Pizzelle and they look so much like my Mom’s. I think Michelle and I may own the same pizzelle iron. [...]

By: Michelle

Michelle — Mon, 13 Jun 2011 00:39:54 +0000

Hi Tina, I actually have never tried to shape pizzelles into cannoli shells, bowls or cones so unfortunately I have no tricks to share If you figure it out definitely come back and let us know!

By: Tina W

Tina W — Sun, 12 Jun 2011 19:58:39 +0000

I purchased a pizzelle maker two Christmases ago for my mother. I seem to be the one that spends a day making several batches. We normally make the traditional and chocolate. Today I decided on coconut which turned out pretty good. More coconut flakes and extract next. Your recipe you posted is slightly different than mine and have copied it down to make on my next round.

I do have a question….I have attempted in the past to shape them into a bowl or cannoli shape but cannot do it without the cookie cracking. Do you have a trick on this?

Thanks

By: Liv B

Liv B — Mon, 18 Apr 2011 04:20:30 +0000

OH! My Nonna makes these too! We always have them with a slight anise flavour and we eat them plain. One of the many joys of our visits to her. My dad (an Australian) absolutely LOVES them. I might have to give this recipe a go for him. I’m sure Nonna wouldn’t mind if I borrowed the iron…

By: Michelle

Michelle — Fri, 17 Dec 2010 22:37:36 +0000

Hi Ethan, pizzelle irons are actually very different than waffle irons. They don’t have deep wells but rather are flat. I’ve never put pizzelle batter into a regular waffle iron so I have no idea what would happen But you could try!

By: Ethan

Ethan — Fri, 17 Dec 2010 19:13:03 +0000

I don’t have a pizzelle maker, but what do you think would happen if I put the batter into a regular waffle iron? Is there a big difference between the irons besides the patterning?

By: Rugelach | Christmas Cookies | Brown Eyed Baker

Rugelach | Christmas Cookies | Brown Eyed Baker — Mon, 13 Dec 2010 01:40:41 +0000

[...] great ethnic cookies: Lebkuchen: German Christmas Cookies Pizzelle Cucidati: Italian Fig Cookies Italian Walnut Pillow Cookies [...]

By: Michelle

Michelle — Wed, 01 Dec 2010 13:55:36 +0000

Oh, quite far. My grandma would make hundreds of pizzelle at a time and just keep them in tins for visitors (and hungry family!). Because they are a hard, drier cookie you could do them at least a couple of weeks in advance for when you need them. Just store them in a sealed container.

By: Joan Bongiovanni

Joan Bongiovanni — Tue, 30 Nov 2010 16:38:16 +0000

How far ahead of time can I make pizzelles and keep them fresh?

By: Michelle

Michelle — Fri, 18 Jun 2010 20:09:43 +0000

Hi Peggy,

Oops! You add it after the melted butter. I am going back to edit this right now. Thanks for the catch!

By: Peggy

Peggy — Wed, 09 Jun 2010 16:32:24 +0000

When do you add the sugar?

By: Michelle

Michelle — Wed, 17 Feb 2010 02:55:49 +0000

Hi Jehan,

My recipe actually does not use baking powder; baking powder typically allows baked goods to rise while baking in the oven – think cookies that have a little puff to them instead of being totally flat. I don’t see any reason why baking powder would be needed in pizzelle. I hope you enjoy them!

By: jehan

jehan — Thu, 04 Feb 2010 13:42:43 +0000

I am a follower of your blog. I was just thinking about making pizzelles and remember you had a recipe. My question is all the recipes I have seen have baking powder Does add or not add the Baking powder make a difference?

By: Michelle

Michelle — Mon, 14 Dec 2009 15:42:51 +0000

Hi Robin,

I have not made the batter ahead of time, but if you give it a shot I’d love to hear how it worked out!

By: Robin

Robin — Fri, 11 Dec 2009 02:27:34 +0000

Has anyone made the batter a head of time and mad the pizzelle cookies the next day. Some days I have time to make the dough but not enough time to put the through the iron.

By: Marcia

Marcia — Wed, 29 Jul 2009 01:50:35 +0000

BTW, your pizzelles look absolutely gorgeuos!
Marcia

By: Marcia

Marcia — Wed, 29 Jul 2009 01:46:36 +0000

Hello!!! My daughter, who lives in San Diego, told me about your blog…particularlly this post which mentions my book, Always on Sunday, and my recipe for pizzelles!!! As you can imagine, I was very , very excited and honored. My book has been out for one year, and I just recently published a companion cookbook which consists of many of our treasured Italian family recipes. I would like to send you a copy of my first book and also the new cookbook. If you would kindly contact me,either on my website or e-mail, I’d love to chat with you!
Marcia A. Russotto

By: ashley

ashley — Fri, 12 Jun 2009 02:33:21 +0000

they’re so pretty!!

By: Lindsay

Lindsay — Wed, 10 Jun 2009 21:59:27 +0000

I don’t know what it is about pizzelle, but I just love them! I think the recipe you used is the exact same one I use when I make the traditional pizzelle. I tend to make them around the holidays, but seeing your post is making me crave them, so I may have to make some soon.

By: pixen

pixen — Wed, 10 Jun 2009 21:08:54 +0000

yes, the pizeelles are really beautiful. I was tempeted to buy the pan years ago but due to space constraint I had to forget it. End of this year, I’m upgrading my kitchen, it’s time to get the pizzelle pan in! Thank you for the recipe!

By: Michelle

Michelle — Tue, 09 Jun 2009 19:18:12 +0000

Hi Avanika – You should definitely try them!