Anise Pizzelle Recipe (Classic Christmas Cookies) Savoring The Good® (2024)

FAQs

Why are my pizzelles not crunchy? ›

Pizzelles should be crunchy! They're a thin, light, crispy cookie. If your pizelles are soft, it means they have absorbed moisture from the air or they weren't cooked enough.

As far as the fat used in pizzelle, some recipes will call for oil, others margarine, lard or Crisco. But having tried other fats, I always return to unsalted butter.

It is known to be one of the oldest cookies and is probably to have developed from the ancient Roman crustulum. Pizzelle are also known as ferratelle or nevole in some parts of Abruzzo, as ferratelle in Lazio, and as ferratelle, cancelle, or pizzelle in Molise.

Pizzelles, the oldest known waffle cookies, originated in Italy. The name pizzelle is based on the Italian word 'pizze' meaning round and flat, with the ending 'elle' referring to its small size.

Let cookies remain in warm oven for an hour or longer to dry out. This should help return some of the crispiness to the pizzelles.

The best way to keep pizzelle cookies nice and crisp is to make sure they are cooled completely before storing or stacking. They're best stored wrapped in aluminum foil but you can also use plastic bags, containers, or cookie tins once cooled.

A: Did you coat the pizzele maker with oil before starting to make a batch? That's the first thing you must do each time. Put a little oil on it, wipe up the excess and heat it up!

Though most bakers and cooks prefer butter for its unparalleled taste, margarine does have its place. Because of its high water content, baked goods made with margarine will often have a softer texture.

Although Anise (Black licorice) is the “traditional” flavor of the pizzelle, modern options include vanilla, peppermint, anisette, lemon and chocolate but there are countless recipes and flavor combinations for this humble Italian cookie.

What is the oldest cookie in history? ›

Pizzelles are the oldest known cookie and originated in the mid-section of Italy. They were made many years ago for the “Festival of the Snakes” also known as the “Feast Day of San Domenico”.

Krumkake is a Norwegian waffle cookie, like an Italian Pizzelle, made with a flat press that is rolled into a cone shape.

Unlike waffles, the stamp in pizzelle is more decorative than functional. And, unlike waffle cone makers, pizzelle irons are outfitted with thicker plates, meaning the appliance is versatile enough to make a variety of different treats.

*Tip: Make sure you fully cool your pizzelles and do not cover for several hours as they will get mushy and soft – you want them to stay crispy! That's why I love my metal tin or glass containers – they keep them nice and fresh! I never close the lid too tight – they need to breathe!

Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough.

If your pizzelle have softened, you can re-crisp them in the oven. Preheat your oven to 300°F (150°C). Arrange the pizzelle in a single layer on a baking sheet and bake them for about 5-10 minutes. ​Let them cool completely on a wire rack before enjoying them.

make sure you measure your flour properly. reason no 2 you're over mixing. the more you mix cookie dough. the more the gluten develops and they become hard and dry and an unfavorable texture.