Pizzelle (Waffle Cookies)

Inspired by our American customers, Martha and Sherry, and Hotel Mazzocca in Caramanico, Abruzzo

Pizzelle (meaning "little pizze") is a typical dessert made in Abruzzo, and also the neighbor regions of Molise and Lazio, usually served at Christmas and Easter. 

Being a waffle cookie, you can find similar versions of this crunchy delicacy in other countries using the same kind of waffle iron. This recipe comes from the pizzelle maker Vitantonio (we are unaffiliated with them; we're simply sharing the source of the recipe used by Martha).

Enjoy pictures below from Sherry (bottom right) in California and Martha (bottom left) in Massachusetts who yearly make pizzelle for family and friends. We also took a picture (here on right) of the pizzelle served at breakfast at Hotel Mazzocca in Caramanico. This particular intricate pattern was inspired by the traditional Abruzzese jewelry called "la presentosa," made with a filigree technique (thin strips of gold or silver painstakingly woven).

We hope you savor these delicious cookies one day soon, either in central Italy or in a household that upholds Italian traditions. Happy holidays!

Ingredients for about 90 pizzelle:

• 6 eggs
• 3 and 1/2 cups flour
• 1 and 1/2 cups sugar
• 2 TBSP vanilla (or anise)
• 1 cup margarine (or butter) - melted
• 4 tsp baking powder

Directions:

• Beat eggs, adding sugar gradually, until smooth
• Add cooled margarine (or butter) and vanilla (or anise)
• Sift flour and baking powder
• Blend the flour-baking powder into the egg mixture until smooth
• Dough will be sticky enough to drop by spoon onto the waffle iron
• Bake 1 TBSP of dough in Pizzelle Baker for about 30 seconds
• Let the pizzelle cool for a few minutes and then enjoy

Buon appetito!