In our book A Taste of Utica, there are many recipes for this wafer treat, originally prepared using a cast iron mold heated on a gas stove then to an electric iron. Nowadays, you can make pizzelle with a "George Forman" type countertop grill. I used a “Big Boss Grill”.
Hence…apple crumbles method: *Followed Dolores Cecere Piccione’s basic recipe.
- 2 eggs, beaten
- 1/2 cup sugar
- 1/2 cup butter, melted
- 1 1/2 cups flour
- 1/4 tsp. baking soda
- 1 tsp. cinnamon
- 2 TBS white vinegar
- 2 TBS cold water *I ended up using more to try to get a flatter pizzelle. My initial attempts as you will see in the photos, produced a thick waffle rather than a wafer.
Add ingredients in order listed. Beat after each addition. Cook in Big Boss Grill for about 4 – 5 minutes preheated.
The result of my pizzelle attempt was
1. WAY too thick:
2. A little better the second attempt
3. The third attempt, after adding more water to the batter to thin, was by far the best but still not as flat as the store bought wafers.
As for the flavor: No comparison. My pizzelle didn’t look as pretty as the store bought wafers, nor were they as thin but the flavor of homemade? Absolutely hands down SO MUCH BETTER!
Our book gives a little history of the Pizzelle:
Originally, a dough was used. Small pieces were placed between 2 halves of a hinged iron press then closed together to create the thin, oval shaped wafer with characteristic diamond shaped patterns. The iron was held over a flame until the batter looked a light golden brown. When first popped out of the ion the wafer is slightly soft but cools quickly to become brittle.
Currently we use electric irons and the recipes produce a pancake like batter.
I’m not going to detail all the Pizzelle recipes in the book, you’ll have to purchase A Taste of Utica yourself, but I will outline the many flavors/fancies of this delightful treat that you can look forward to:
1. Pizzelle-Cannoli, uses a cannoli (ricotta cheese) filling.
2. Pizzelle-Chinese Almond, flavors of almond in the wafer cookie
3. Pizzelle-French Gaufrette, uses cream instead of oleo.
4. Pizzelle-Italian Cialde, cylinder shape, rolled in sugar
5. Pizzelle-Scandinavian Krumcake, cone shaped and filled with whipping cream
6. Pizzelle-Custard Filling, fill the cone shaped pizzelle with custard cream
7. Pizzelle-Tips, tips on making a variety of pizzelle’s
For the holidays, here is the 100 pizzelle recipe by Grandma Felicia Canale, submitted by Pat DeCarlis
- 12 eggs (room temp)
- 24 TBS shortening, 2 cups melted and then cooled
- 28 TBS sugar (14 oz.)
- 1 TBS anise seed
- enough flour to create consistency between a dough and a batter, like oatmeal cookie batter.
*To bring out more flavor in the anise, run it through a food processor. Place the anise with the shortening to melt. Set aside to cool. Beat the eggs with sugar then add the cooled shortening and anise.Begin to add flour until the desired consistency is reached.Use about one TBS per wafer, but experiment for the correct amount for your cooking tool/iron/press. 45 – 50 seconds for each to cook through.
Basic PIzzelle by Dolores Cecere Piccione, submitted by Rainie Piccione
- 1/2 cup oil or shortening
- 2/3 cup sugar
- 3 eggs
- 1 tsp. vanilla
- 1 tsp. lemon
- 1 3/4 or 1 1/2 cups flour
- 1 tsp. baking powder
Mix ingredients in the order given. Drop by teaspoon onto hot Pizzelle griddle. Keep a close eye as they overcook easily.
Some serving suggestions:
Simply sprinkle with confectioners sugar mixed with a little cinnamon.
Top with ice cream, hot fruit preserves and fresh berries.
Serve as a cookie beside a dish of your favorite ice cream
Make a pizzelle sandwich with rice mallow crème (a vegan alternative to marshmallow cream) and natural creamy peanut butter or make a s’more with marshmallow and chocolate.
Any way you eat the pizzelle, even plain, you’ll enjoy the simplicity of this wafer cookie.
[…] CNYEats A Taste of Utica Pizzelle In our book A Taste of Utica, there are many recipes for this wafer treat, originally prepared […]