Pizzelle

Page Contents:
-Electric Pizzelle Makers / Irons
-Stovetop Pizzelle Makers / Irons
-Anise Seed
-Anise Oil
-Anise Extract
-Vanilla Extract
-Cone Shaper
-Bristle Cleaning Brush
-Pizzelle Recipe
-Use & Care Instructions

Related Pages:
-Waffle Bakers
-Krumkake Bakers
-Portioning Scoops
-Flavorings
-Fantes.com Main Page

"Pizzelle" literally means little pizzas, and named after their shape. In Italy, pizzelle may also be referred to by names such as ferratelle, nevole, ciarancelle, cancellette, catarette... and more. What we refer to as a pizzelle is a thin wafer-like, crispy cookie made with eggs, sugar, flour, and usually anise (licorice) flavoring.

The first pizzelle makers were made of iron, in the Abruzzi region of Italy. Legend goes that some poor blacksmiths of the region used old railroad nails and pieces of track to forge the irons, called "ferratelle," referring to the ferrous metal. Because they were used over open fires, they had very long handles to keep the user from getting burned.

We still offer stovetop irons. In place of cast iron, the plates are now made of aluminum alloys. You'll need to use mitts when handling irons with steel handles on the stovetop. As with all traditional irons, ours have a spot where you can etch your family initials and a date. It was customary to etch the iron being given to the new bride, or to commemorate a special occasion.

In electric irons, we recommend those with a regular finish, as opposed to those with non-stick surfaces, if you plan on using them often and for large batches (based on our customers' experience over the many years that we have been selling them). After they are seasoned (easily done, as explained in our Use & Care Instructions), they will do a great job of keeping the cookies from sticking. The cookies are also crispier.

Check out Grandma Fante's Pizzelle Recipe, at the bottom of this page, and a link for more recipes and helpful tips. 

Important Seasoning Instructions are also found below.

	Palmer Pizzelle Maker $49.99 #3356	Makes two 5" round pizzelles, C. 1/4" thick with 1/8" wide grooves, 120v 800w, UL listed, Cast aluminum plates, Chrome and cast aluminum body, UL Listed 120v, 60hz, 800 watts, 10 year manufacturer's warranty (Palmer stipulates that you contact them directly for warranty repairs.) USA Model 1000 Palmer Pizzelle Maker Manual & Recipes - PDF
	Palmer 3 Ovals Pizzelle Maker #3362	Makes three oval pizzelles, 4-5/8" x 2-3/4", C. 3/16" thick with 1/8" wide grooves, 10" x 5" oval plates, UL Listed 120v, 60hz, 800 watts, 10 year limited warranty (Palmer stipulates that you contact them directly for warranty repairs.) USA Model 3600
	Cuisinart Pizzelle Press $44.99 #9887	8-3/4 x 7-3/4" base, Makes two 4" round pizzelles, 5 browning settings, Ready and done lights, Lid lock, Cast aluminum non-stick plates, Brushed stainless exterior, Cord wrap and side storage, UL Listed 120v, 60hz, 1000 watts, 3 year limited warranty China
	Cucina Pro Pizzelle Baker $44.99 #7111	Makes two 5" round pizzelles, C. 3/16" thick with 3/16" wide grooves, Ready light, Lid locking clip, Cast aluminum polished plates, Chrome exterior, 3-1/2" long handles, UL Listed 120v, 60hz, 750 watts, 1 year limited warranty China
	Cucina Pro Quattro Non-Stick Pizzelle Baker $44.99 #7120	Makes four 3" pizzelles, C. 3/32" thick with 3/16" wide grooves, Cast aluminum non-stick plates, Chrome and plastic body, UL listed 120v, 60hz, 750 watts, 1 year limited warranty China -It takes a little care and speed to get excellent results from the Quattro Pizzelle Maker. -Because there are four pizzelle molds to fill, it can take a little longer to drop the batter. Speed will insure that they will bake about the same amount of time and give them more even coloring. -Use a measuring utensil, like a scoop or spoon, sized to the amount of batter you'll need to drop for each pizzelle.

	Round Stovetop Pizzelle Maker $16.99 #7869	Makes approx. 6 mm thick pizzelles, Cast aluminum plates, Raw, unpolished surface, 5" round, 14" long plain steel handles, Handle clamps keep it closed tight while baking. USA Note: - See seasoning and care instructions below.
	Rectangular Stovetop Pizzelle Maker $16.99 #7870	Makes approx. 6 mm thick pizzelles, Cast aluminum plates, Raw, unpolished surface, 3.5" x 6" rectangles, 14" long plain steel handles, Handle clamps keep it closed tight while baking. USA Notes: - The splotch mark inside one of the diamonds is normal. - See seasoning and care instructions below.
	Cast Aluminum Stovetop Pizzelle Iron with Wood Handles $24.99 #7930	Makes approx. 6 mm thick pizzelles, Cast aluminum plates, 5" round, 16" long, Wood shaping cone included Italy Note: - See seasoning and care instructions below.

	Anise Seed $1.99 #16265	Net weight 1.5 oz.
	Pure Anise Oil Available on our Flavors page.	Pure USP grade, Use sparingly. Please note: Anise Oil may arrive in a frozen state; simply allow to liquefy again at room temperature. It does not affect the potency or taste of the oil.
	Pure Anise Extract Available on our Flavors page.	Available in 2 oz and 16 oz Prepared from alcohol, water and anise oil
	Pure Vanilla Extract Available on our Flavors page.	Prepared from selected Bourbon beans, and well aged. Contains vanilla bean extractives, water, alcohol, propylene glycol and sugar syrup.

	Wooden Shaping Cone#16631 Order from Krumkake Page	7-3/4" long, 1-1/2" widest diameter, 5-1/4" wide rolling area Roll cookie around it when cookie is still freshly hot and pliable (Cone rolling instructions from Chef'sChoice)
	Wire Bristle Brush $2.99 #19202	Medium grade, Steel bristles, Plastic handle USA Use only on non-coated surfaces

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Grandma Fante's Pizzelle Recipe

This recipe has been around since the beginning of the century, and has been enjoyed by the thousands upon thousands of our customers who have, over the years, purchased pizzelle irons from us.

6 eggs
12 Oz. sugar (1.5 Cups)
10 Oz. melted Crisco shortening (1.25 Cups)
1 Tablespoon Anise Seeds
1 Tablespoon Vanilla Extract
Juice and grated rind of half lemon
Juice and grated rind of half orange
1 Lb. 3 Oz. all-purpose flour (3.5 Cups)

Beat eggs and sugar until they become light and foamy.
Beat in the remaining ingredients as follows:
Add the melted shortening, a little at a time.
Add the anise seeds, vanilla, grated rinds and juices.
Gradually add the flour until a light dough is formed; light enough to drop onto the iron with a spoon. You may have a little bit of flour left over.

Not everyone can deal with the anise seed getting between their teeth. For you, we recommend pulverizing the seeds in your food processor, electric mincer or mortar and pestle. Or you can use the oil or extract for the traditional licorice flavoring of this cookie.

Fante's 1960 Pizzelle Recipe

(Why more flour back then? The eggs were larger, we're told.)
 

 
Tips

For a lighter batter, use cake flour instead of all-purpose flour.

Batter can be refrigerated to be used at a later time. Usually best when used within 24 hours. Best when batter is used at room temperature.
 

 
Traditional Pizzelles

1 egg
1 tablespoon melted and strained pork fat
2 tablespoons sugar
Flour
A bit of liqueur
 

 
Traditional Soft Pizzelles

10 eggs
250 grams (c. 1 cup) sugar
500-600 grams (c. 2-3 cups) flour
200 grams (7 oz. by weight) melted and strained pork fat
1 envelope yeast
Grated rind of a lemon
 

 
Old Country Pizzelles

3 eggs
2 cups flour (approx.)
3/4 to 1 cup sugar
1/2 cup oil
2 tsp baking powder
1 tsp vanilla extract
1 tbsp anise seed

Beat eggs lightly.
Add oil, anise seed and vanilla.
Stir in sugar.
Add sifted flour and baking powder and stir until mixture can be dropped from a spoon.
If too sticky, more flour may be added.
 

 
Making Cones, Cups and more

To make cones for ice cream or other fillings, use a wooden shaping cone or a lady lock mold. While the pizzelle is still hot and soft, gently wrap it around the cone. It will quickly harden to that shape.

Hot pizzelles can be placed in muffin tin cavities to shape into cups. Allow to cool, remove, then fill with ice cream, fruit, etc.

Make pizzelle pie slices by alternating 5-7 thin layers with pizzelles and pudding. Refrigerate overnight, then cut into pie slices before serving.
 

 
Storing Pizzelles

Storing pizzelles can make them limp as they absorb surrounding moisture. If this happens, put them in a hot oven for a short time and they will regain their crispness.

Top

Instructions for Seasoning,
Use and Care of Pizzelle Irons

 
Stovetop Irons - Regular Alloy Surface

For stovetop irons, season by coating the plates with a vegetable oil and heat on the stove for 5-10 minutes. Flip the iron every minute or so, to heat both sides evenly. 

For the first few pizzelles, add the batter or dough and cook for about 1 minute, flipping the iron every 15 seconds or so. As the iron gets hotter, the cooking time will diminish. Throw away the first few pizzelles, as they will have soaked up the excess oil and helped to season the iron.

Cooking time will vary with the temperature of your burners, generally ranging between 20 and 60 seconds. If too hot, they cook unevenly; if too cool, they'll stick if you peek. The direct heat of gas burners is generally hotter than the indirect heat that results from electric burners, but either will work well with a little patience and experimentation.

It's easier with these irons to make the ingredients into more of a dough than a batter. Do this by adding more flour. You can roll the dough into a small ball that you'll place on one of the plates. Less of a mess on your stove. But the lighter batter will give you a lighter tasting pizzelle, so experiment a little with your recipe.

Keep the handles oiled when storing, to prevent them from rusting. If they rust, a light sanding and a little oil will restore their finish.

 
Electric Irons - Non-Stick Surface

If the iron has a non-stick coating, do not season. We do recommend a light spray of a vegetable oil, like Pam or Baker's Joy.

Do not use sharp utensils to remove pizzelles from non-stick surfaces. And when you're done, do not scrape the surface; use only cloths or paper towels, then open on its side, like a book, to drain over paper towels or newspapers. Proper care will surely lengthen the life of the surface.

 
Electric Irons - Regular Alloy Surface

For irons with a regular alloy surface (not non-stick), we recommend seasoning before each use.

Plug in the iron, if electric, then lightly brush both plates evenly with melted shortening, using a regular pastry or basting brush.

An alternative method for seasoning... take two slices of white bread, spread shortening on both sides of each slice, and bake in the pizzelle maker. Then discard.

If the first pizzelles stick, clean the plates with a paper or cotton towel and repeat the process.

When done baking, clean the plates using a light-wire brass or steel bristle brush (or run a fork point around the design grooves) to remove foodstuffs that may have stuck to the surface, and clean with cloth or paper towel.

Allow your iron to cool before putting it away by placing it on its sides, open like a book, over paper towels or newspapers. This allows shortening or oils to run off the plates while the iron is still warm.

Place a paper towel between the plates before storing. Store the iron in its box to prevent corrosion of its interior elements.

 
Troubleshooting

Bottom burns or is dark.
- Since the batter starts cooking the moment it lands on the hot surface of the pizzelle iron, the bottom is usually darker.
-- Avoid this by working quickly in placing the batter on the surface and closing the top.

Greasy electric pizzelle iron.
- Some of the melted oil (or grease, or shortening) hardens, as it cools, on the plates, handles and body of the iron, if not cleaned properly. Some manages to find its way into the bottom tray of the pizzelle iron during cooking, too. Next time it's plugged in, this stuff liquefies on those surfaces and may start to run as the iron is moved.
-- Immediately after the last pizzelle is baked, quickly clean off the plates (see instructions above). While still hot, place it on its sides, open like a book, over paper towels or newspapers --- this allows oils to run off the plates and out of the tray while the iron is still warm.

Nostalgia
	VillaWare Prima Pizzelle Maker Discontinued by the manufacturer in 2007	Makes two round pizzelles, C. 3/16" thick with 3/16" wide grooves, 120v 750w, UL listed, Cast aluminum plates, Chrome and plastic body, 1 year warranty China Model 5000
	VillaWare Prima Non-Stick Pizzelle Maker Discontinued by the manufacturer in 2007	Makes two round pizzelles, C. 3/16" thick with 3/16" wide grooves, 120v 750w, UL listed, Cast aluminum non-stick plates, Chrome and plastic body, 1 year warranty China Model 5000NS