How to Make a Pizzelle

Опубликовал Admin
25-09-2016, 20:20
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Pizzelle are basically fried pizzas, a traditional Neapolitan treat from Italy. Pizzelle can be made from dough and fried in hot oil or a daintier waffle-like cookie version can be made using a pizzelle iron, resulting in a very light wafer-ish cookie that resembles a snowflake. Both methods are set forth here.

Basic pizzelle dough (fried pizzas)

  1. Sift the flour and salt into the large mixing bowl. Form a well in the center of the dough.
  2. In another bowl, pour the lukewarm water. Add the fresh yeast to dissolve it. Once dissolved, pour into the flour well.
  3. Mix the ingredients together until you form a soft, sticky dough.
  4. Place the dough onto a floured surface. Knead for about 10 minutes until it becomes smooth and elastic. Use a little more flour if the dough becomes too sticky.
  5. Divide the dough into 16 even pieces. Knead each piece into a dough ball.
  6. Arrange the floured dough balls onto a baking sheet that has been floured. Place the sheet into a warm area to rise for about 1 hour. Ensure that it stays warm. When the balls have doubled in size, they're ready.
  7. Turn the balls into pizzelle shapes. Pull the ball of dough and flatten into a circle shape about 12.5cm/5" in diameter.
  8. Heat the oil for deep frying. Drop in a small cube of bread to test first––if the bread starts to fry, the oil is ready.
  9. Fry. Until you're more experienced, only fry one ball at a time. Keep an eye on the underside–-when it's golden in color, turn it over and fry the other underside until golden.
  10. Remove each pizzelle and drain on absorbent paper or paper towel. Keep warm by piling on top of each other.
  11. Serve immediately. Top with a suitable topping or sauce, such as sugar and cinnamon, chocolate sauce, bruschetta topping, Parmesan cheese, etc.
    • These toughen when kept too long––be sure to serve at once. Four servings per person is ample.

Egg and whiskey pizzelle (cookies)

  1. Assemble the ingredients.
  2. Measure ingredients and set them aside.
  3. Break eggs open into a large bowl and mix.
  4. Add one cup of oil and mix.
  5. Add one cup of sugar and mix.
  6. Add one teaspoon of Anise Extract, two and a half cups of flour, two and a half teaspoons of baking powder, and one shot of whiskey.
  7. Mix all ingredients together well.
  8. Preheat the pizzelle iron. Spray the pizzelle iron to prevent the dough from sticking.
  9. Place one teaspoon full of dough on each side of the iron.
  10. Close lid for 30 seconds, or until the steam quits. Do not leave in for longer than 30 seconds.
  11. Lift lid and remove pizzelle carefully with a plastic or wooden spatula. Do not remove with a metal utensil, as this will scratch the non-stick surface and damage the pizzelle iron.
  12. Place the pizzelle on wire rack to cool.
  13. Repeat until the dough is gone.


Basic pizzelle dough (fried pizzas)
  • 450g, 1 lb strong plain/all-purpose flour
  • 1 teaspoon salt
  • 25g, 1 oz fresh yeast
  • 375ml, 13 fl oz (approx.) lukewarm water
  • Oil for deep frying
Egg and whiskey pizzelle dough (cookies)
  • 6 eggs
  • 1 cup oil
  • 1 cup sugar
  • 1 teaspoon anise extract
  • 2 ½ cups flour
  • 2 ½ teaspoons baking powder
  • 1 shot of whiskey (for best results use Black Velvet whiskey)


  • Make the pizzelle cookies immediately after mixing the ingredients together––do not let the dough sit.
  • If the cookies become flimsy, preheat the oven to 350ºF/180ºC, shut off the oven and place the cookies on a cookie sheet for about two minutes.
  • The fried pizzas or the cookies cannot sit out or be placed in a vacuum sealed container––they'll go soggy. The fried pizza version should be consumed immediately. To keep the cookie version crisp, store them loosely in a box.
  • Do not make the cookie version when the humidity is extremely high.
  • Lay the cookies flat, and do not stack them until crisp and cool. The fried pizza version can be stacked once the oil has been drained off.


  • Do not get close to the steam from the pizzelle iron. Do not touch the pizzelle iron anywhere except the handle.
  • Do not add more than a teaspoon of the cookie dough to the pizzelle iron.
  • Do not leave the cookies in the pizzelle iron for more than 30 seconds. This will cause tons of smoke.

Things You'll Need

  • Pizzelle iron or large pot for frying
  • Large mixing bowl
  • Measuring cups
  • Measuring spoons
  • Large mixing spoon
  • Shot glass
  • Wire rack
  • Cookie sheet (optional)
  • Teaspoon
  • Pam cooking spray
  • Knife
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