It wouldn’t be Christmas without a batch of Pizzelles. Growing up my great-grandmother would make dozens of these classic Italian cookies. Whenever you visited, there was always a box of pizzelles waiting for you. They were a staple for my family during the holidays.
When she passed away, the pizzelles stopped. It was if no one wanted to take on the job. Nobody’s pizzelles could ever stack up to hers. My dad even had her old iron but still we wouldn’t even attempt to make them.
Flash forward a few years ago and my husband inherited his great-grandmother’s iron and recipe. And he was ready to take on the task of cracking the pizzelle recipe. I was skeptical. After all, he refuses to put anise in his recipe. But I will forgive him because he makes a mean pizzelle.
Imagine my surprise last night, when not only he announced he was making pizzelles, but also surprised me with an early Christmas present: a Kitchen Aid mixer. I have been asking for a Kitchen Aid mixer for years and we had been getting by with just a hand mixer.
I’ll never go back now! So not only did I get one of the best Christmas presents but I also got a fresh stack of pizzelles. A pretty perfect night if you ask me!
Classic Italian Pizzelles
To make classic Italian pizzelles, I recommend using the CucinaPro Non-Stick Pizzelle Maker.
- 6 eggs
- 1 1/ 3 cup sugar
- 4 cups flour
- 2 pinches of salt
- 2 tsp vanilla (or 1-2 tsp anise extract - a little goes a long with anise extract!)
- 2 tsp baking powder
- Preheat pizzelle iron.
- In mixer, combine flour, sugar, salt, vanilla, baking powder, and eggs.
- Drop slightly rounded teaasppons of batter on to pizzelle iron and close.
- Bake as directed by manufacturer or until golden brown, 30 seconds to 1 minute. Using a nonstick spatula, remove each pizzelle to a cooling rack; repeat with remaining batter.
- Cool completely and dust with powdered sugar if desired.