The Covid pandemic took away a planned trip to Tuscany; pizzelle (I think – I think – that pizzelles is not an appropriate plural) is a trip to Tuscany in your head. A pizzelle maker or iron is a must, but once you have it, I can assure you it will be used. Quick, easy, versatile, and delicious. Buono appetito!
3 large eggs, room temperature
3/4 cup (149g) granulated sugar
3/8 tsp (a good two-finger pinch) salt
1 tsp vanilla
1-3/4 cups (206g) unbleached all-purpose flour
2 tsp baking powder
1 stick (8 tbsp or 113g) unsalted butter, melted
Beat the eggs, sugar, salt, and vanilla until well combined.
Stir in the flour and baking powder, mixing until smooth. A stand mixer with paddle attachment works.
Add the melted butter, again mixing until smooth; the batter will be thick, soft, and will stiffen as your pizzelle iron heats.
Heat your pizzelle iron, greasing as directed by the manufacturer’s instructions.
Cook according to the instructions that came with your pizzelle iron or maker. CAUTION!!! They don’t take long – somewhere between 25-45 seconds, depending on how hot the iron is.
Remove from the iron and cool on a rack. They are soft as you remove them from the iron, but stiffen and get crisp in a matter of seconds.
Dust with powdered sugar, if desired.
Pizzelle are almost infinitely adaptable to changing tastes – sweet to savory. Whatever you might decide to do, it’s a trial and error process, but start low and use your nose. I’ve done traditional (as in the recipe); lemon (zest and/or oil) and rosemary make a great combo for a Summer version; orange (zest and/or oil) and caraway, or orange and clove, will usher in the Fall, and you might even add some cocoa to the dusting sugar. If you’re quick when they are done, you can roll them on a cannoli form, then fill them with sweetened and whipped mascarpone (Grand Marnier is a great addition here; then dip the exposed ends of the mascarpone in small chocolate bits). Once you get on this train, your gonna have fun!