Pizelles – A Christmas Tradition
When the final co-milled oil is done, the mill is clean, and the weather turns cold, I know that it is time to bring out the pizzelle maker.
Pizzelle are delicious, tiny, very beautiful cookies. Named because they are flat and sweet. Like little lady sweet pizzas.
I have been making pizzelles since 1975, yes a long time. My first pizzelle iron was given to me as a wedding present.
We make pizzelle at IL Fiorello all December for tasty treats for our guests. The sweet cookies pair very well with our presentation of Italian Moscato wine. A little glass, a sweet pizzelle and life is good in the afternoon.
The basic recipe starts out with a dozen eggs, 4 cups of flour and anisette. I think my family just drank the anisette in the afternoon. I personally like the flavor of lemon zest and Limoncello in the pizzelles.
You may use any flavoring you want. Orange zest, chocolate, lemon, anisette, walnut, chestnut, use your imagination.
A particular favorite of mine is to make lots of flat pizzelles, and make a “sandwich” with the filling of dulce de leche. Place the cookies over a mug of warm coffee and allow the dulce de leche to melt just a little. This is the way to begin the morning.
If you are in Italy, you may want to make a little “café correcto” by adding a little grappa in your cup to ward off the winter chills, before going into the grove to prune your olive trees.
Enjoy the recipes and if you have any questions about how to make these beautiful cookies just come on over. You will find us making them early in the morning for our staff and all afternoon for guests.