Pizzelle and Cannoli
These deliciously not-too-sweet confections have their origins in Tuscany, or so I’ve read. They do require some specialized equipment to make, but are decidedly easy, fun, and extraordinarily adaptable to a variety of applications and presentations. From tea time to dessert time to appetizer tray, let your imagination run with them. No one will blame you for bursting into “Funiculì, funiculà!”
3 eggs, room temperature 3/4 cup sugar
3/4 melted butter, cooled, but not congealed
1-1/2 cup flour
1 tsp baking powder
1 tsp vanilla
Beat the eggs until whites and yolks are combined.
Add the sugar, melted butter, and vanilla, and combine.
In a separate bowl, combine the flour and baking powder.
Add to the egg mixture and mix until just incorporated.
Drop by tablespoon (or a cookie scoop of like capacity) on the pizzelle plate.
Close and cook for 20-25 seconds, to desired color.
Remove to cooling rack.
If making cannoli, roll them on a dowel or cannoli form as soon as you have removed them to the cooling rack. They will stiffen rather quickly, so don’t delay.
If you’re going in a savory direction, cut back on or elimiate the vanilla; you can also consider cutting back on the sugar, but instead I’d recommend savory alternatives that are compatible with the light sweetness of the batter.
Your batter should be toward wet, and you can judge the doneness of the pizzelle by watching for the steam to quit coming from the pizzelle press. Also, if your pizzelle isn’t ready for removal to the cooling rack, there will be some resistance to your opening the pizzelle plates.
If using savory elements such as rosemary or ground spices, incorporate them into the flour and baking powder before adding to the egg mixture.
If you feel your batter is getting too dry and it doesn’t release from the teaspoon to the plate, you can thin it with a teaspoon or so of water – be judicious in the addition.