Sunday, March 07, 2010

Pizzelli: Anise Waffle Cookies from Abruzzo

My mom always made big batches of these anise -scented wafers, typical of the Abruzzo region, with the hope that we had enough of them to enjoy for morning breakfast and to offer to her friends when she invited them over for coffee and gossip in the afternoons. But pizzelle never lasted for more than a day in our home, and my mom always complained that she didn’t have anything to offer her guests to go with their coffee. We just love to eat pizzelle straight from the ferro (waffle iron) with marmalade or Nutella. This is my family recipe for pizzelli:

Makes 2 dozen wafers

• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon anise seeds
• 2 large eggs
• Pinch of salt
• 1/2 cup sugar
• 1 tablespoon rum
• 1/3 cup plus 1 tablespoon extra virgin olive oil
• Zest of 1 lemon, grated

• Confectioners’ sugar, for dusting

Mix flour, baking powder and anise seeds in a bowl and whisk to blend. In another bowl, whisk the eggs and salt until foamy, then gradually whisk in the sugar. When mixture is smooth, whisk in the rum, followed by the oil and lemon zest. Switch to a rubber spatula and fold in the dry ingredients. Let it rest in the refrigerator, covered with plastic wrap, for 1 hour.

Preheat the pizzelle iron, and grease or spray it if suggested in the manufacturer's instructions. Using about 2 teaspoons of batter for each pizzelle, pour batter in the center of the iron, close, and bake about 1 minute (the time required to recite an "Ave Maria”). Then flip the iron over and cook the other side. Open the iron and, if the wafer has a beautiful golden color, it is cooked..

1 comment:

JAdP said...

I have my grandfather's cast-iron pizzelle iron from Abbruzzo. Our initials are part of the waffle pattern. It makes an incredibly thin, crisp pizelle, much thinner than the modern electric ones.