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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
 Home
Pizzelle
"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. |
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Palmer Pizzelle Maker
$49.99
#3356
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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
 Manual & Recipes (830KB) |
 |
Palmer 3 Ovals Pizzelle Maker
$49.99
#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
Manual & Recipes (830KB) |
 |
Cuisinart Pizzelle Press
$39.99
#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 Pizzelle Baker, Non-Stick
$49.99
#7113
|
Makes two 5" round pizzelles,
C. 3/16" thick with 3/16" wide grooves,
Ready light,
Lid locking clip,
Cast aluminum plates with Non-Stick coating,
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. |
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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. |
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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. |
Top
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 |
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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 |
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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 |
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Vitantonio
Pizzelle Chef #300
Manufacturer no longer in business |
Makes two thin 5" round pizzelles |
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Vitantonio
Pizzelle Maid #400
Manufacturer no longer in business |
Makes one thin 7" round pizzelles, which can be broken into 4 wedge
shapes. |
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