Lemon Pizzelle Recipe - Classic Christmas Cookie - Savoring The Good® (2024)

FAQs

Is pizzelle batter supposed to be thick? ›

You should end up with a fairly thick pancake-like batter. Some online recipes seem to produce more of a thick batter. You could add a bit more flour if you want that kind of consistency - though I have no experience with how that cooks up. Note that the pizzelle maker I have is about 30 years old.

A Crispy History

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.

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.

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. They crisp up nicely, don't have an oily aftertaste, and cook to perfection in their special pizzelle press.

*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!

Our Top Pick: CucinaPro Pizzelle Baker

This CucinaPro delivers standout features, including a nonstick surface that helps the cookies to lift from the grid with ease and extra-thick baking plates for even heat distribution. For the pizzelle traditionalist, it's also available in a polished stainless steel interior.

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.

Pizzelle are popular during Christmas and Easter. They are often found at Italian weddings, alongside other traditional pastries such as cannoli and traditional Italian cookies. It is also common to sandwich two pizzelle with cannoli cream (ricotta blended with sugar) or hazelnut spread.

Recipe Notes

Storage: Store finished pizzelles in an airtight container at room temperature, where they will keep well for 7 days.

What do you grease a pizzelle iron with? ›

Heat your pizzelle maker, grease it with a little olive oil and add a generous spoon of your batter. Remove the excess batter with a fork (and remember like Nonna to always clean the stove when you finish!). Lay the cooked pizzelle on the table as they will dry faster.

Preheating causes the teflon to expand a bit, closing up pores and micro-scratches in the surface. It is also common for oils from the past to form a polymerized layer on top of the teflon, making the pan more sticky.

I do not recommend making these on a humid or rainy day (my grandma never did!). Next, be sure not to use too much batter, and allow the pizzelle to cool completely on a wire rack before stacking or storing them.

How long will my pizzelle stay fresh? Store them in an airtight container at room temperature for up to two weeks. They also freeze very well, just store in a sturdy container so they don't get broken!

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.

A general guideline would be between about 6 mm to 1 cm or about 1/4 inch to 3/8 of an inch. In terms of cookies holding their shape during baking, I find it's these tips which make the biggest difference, so the thickness of the cookie isn't a factor for me with this aspect.

Add more liquid: The easiest way to thin out your batter is to add more liquid, such as milk or water, a tablespoon at a time until you reach the desired consistency. Add an additional egg: Adding another egg to your batter can also help to thin it out, as well as adding richness and moisture to the finished cake.

The Pizzelles will harden as they cool on a wire rack, but If your pizzelles aren't thin and crispy when baked, you are probably either using too much pizzelle batter, or your pizzelle dough itself may be too thick. Try thinning it out with a bit of water or milk. Then put just enough dough to cover the pattern.