Anise Pizzelle Recipe (Classic Christmas Cookies) Savoring The Good® (2024)

FAQs

Why are my pizzelles not crunchy? ›

Pizzelles should be crunchy! They're a thin, light, crispy cookie. If your pizelles are soft, it means they have absorbed moisture from the air or they weren't cooked enough.

As far as the fat used in pizzelle, some recipes will call for oil, others margarine, lard or Crisco. But having tried other fats, I always return to unsalted butter.

It is known to be one of the oldest cookies and is probably to have developed from the ancient Roman crustulum. Pizzelle are also known as ferratelle or nevole in some parts of Abruzzo, as ferratelle in Lazio, and as ferratelle, cancelle, or pizzelle in Molise.

Pizzelles, the oldest known waffle cookies, originated in Italy. The name pizzelle is based on the Italian word 'pizze' meaning round and flat, with the ending 'elle' referring to its small size.

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

Transfer them to a wire cooling rack. This will allow any steam to evaporate away and let the pizzelle crisp up. They only need a minute or two until completely cooled and crisp. The last step is to dust them with a flurry of powdered sugar.

The best way to keep pizzelle cookies nice and crisp is to make sure they are cooled completely before storing or stacking. They're best stored wrapped in aluminum foil but you can also use plastic bags, containers, or cookie tins once cooled.

A: Did you coat the pizzele maker with oil before starting to make a batch? That's the first thing you must do each time. Put a little oil on it, wipe up the excess and heat it up!

Though most bakers and cooks prefer butter for its unparalleled taste, margarine does have its place. Because of its high water content, baked goods made with margarine will often have a softer texture.

Although Anise (Black licorice) is the “traditional” flavor of the pizzelle, modern options include vanilla, peppermint, anisette, lemon and chocolate but there are countless recipes and flavor combinations for this humble Italian cookie.

What is the oldest cookie in history? ›

Pizzelles are the oldest known cookie and originated in the mid-section of Italy. They were made many years ago for the “Festival of the Snakes” also known as the “Feast Day of San Domenico”.

Krumkake is a Norwegian waffle cookie, like an Italian Pizzelle, made with a flat press that is rolled into a cone shape.

Unlike waffles, the stamp in pizzelle is more decorative than functional. And, unlike waffle cone makers, pizzelle irons are outfitted with thicker plates, meaning the appliance is versatile enough to make a variety of different treats.

*Tip: Make sure you fully cool your pizzelles and do not cover for several hours as they will get mushy and soft – you want them to stay crispy! That's why I love my metal tin or glass containers – they keep them nice and fresh! I never close the lid too tight – they need to breathe!

Q: Why are my cookies not crisp enough? They are underbaked. Lower your oven temperature and bake longer but at a lower temperature. Using too much flour or the wrong kind of flour.

Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.

make sure you measure your flour properly. reason no 2 you're over mixing. the more you mix cookie dough. the more the gluten develops and they become hard and dry and an unfavorable texture.