Using any of the Pizzelle recipes above, try these variations.
The possibilities are endless!
PIZZELLE CON CIOCCOLATTE
Add 3 tablespoons cocoa and 3 tablespoons sugar to the basic Italian
Pizzelle recipe. If desired, you may substitute chocolate flavoring instead
of the vanilla and anise flavorings.
SWIRL PIZZELLES
So many people have suggested this idea that we couldnʼt resist pass-
ing it on to you. Make one basic recipe and set aside. Now make one
Pizzelle con Cioccolatte recipe adding three drops of red food coloring.
Drop 1/2 teaspoon of basic batter and another 1/2 teaspoon of chocolate
batter onto the center of each grid pattern during baking. Two-toned swirl
pizzelles!
ALMOND PIZZELLES
Omit vanilla and anise flavorings from the basic recipe. Add 1 tablespoon
almond extract or 2 tablespoons Amaretto. Add one cup of finely chopped
or ground almonds to the batter.
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1/2 teaspoon anise seed or extract (optional)
1/2 cup butter, margarine or oil, melted (1/4 lb.)
2 teaspoons baking powder
3/4 cup sugar
1 teaspoon vanilla extract
≈
Beat eggs and sugar. Add cooled melted butter or margarine, and vanil-
la and anise. Sift flour and baking powder and add to egg mixture. Batter
will be stiff enough to be dropped by spoon. Batter can be refrigerated to
be used at a later time. Makes 30 pizzelles.
PIZZELLES ARANCITA
3 eggs
2 cups flour (all purpose)
1 cup sugar
2 teaspoons baking powder
2 teaspoons rum
2 teaspoons grated orange peel
1/2 cup unsalted butter, melted
≈
Beat eggs and sugar. Add cooled melted butter a little at a time. Add
rum and grated orange peel. Gradually add enough flour to make a very
light dough, light enough to drop on your pizzelle baker with a spoon.
Makes approximately 50 pizzelles.
SIGNORA PALATINOʼS PIZZELLES
This recipe comes to us from a woman who recalls it as the recipe used
with the original cast iron hand-irons that were first produced by black-
smiths in the Abruzzi region of Italy. This recipe is preferred by some who
like a much harder and heavier pizzelle cookie.
6 eggs
7 cups flour (all purpose)
2 cups sugar
1 teaspoon anise seed (optional)
1 cup butter, margarine or oil, melted (1/2 lb.)
4 tablespoons baking powder
2 teaspoons vanilla extract
≈
Beat eggs and sugar. Add cooled melted butter or margarine, and
vanilla and anise seeds. Sift flour and baking powder and add to egg
mixture. Batter will have a dough like consistency. 1 inch round balls
can be formed to be placed on the grids. Makes about 60 pizzelles.
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