8 eggs
1/4 cup oil
2 cups sugar
1/2 cup anise liqueur
1/3 cup milk
3 teaspoons baking powder
4 1/2 cups flour

Equipment needed:
A pizzelle baker

Preheat pizzelle baker.

Using an electric blender beat eggs. Add oil. Mix.

Add milk, anise liqueur, sugar and mix the ingredients very well (an electric blended will do just nicely).

Add baking powder.

Slowly add flour -- the batter should be a bit thicker than a pancake mix.

Drop a tablespoon of batter or so onto each pizzelle iron (most pizzelle bakers have two irons).

Bake each pizzelle 2 to 3 minutes or until it is golden (Need to check for the right color).

Cool.

The pizzelle should be crispy -- some prefer them hard and crispy, and others prefer them soft and crispy. Generally, the thinner they are (the less batter one uses) the crispier they are. Also, some prefer their pizzelle a nice golden color and others prefer them golden brown.

My mother varies the batter -- uses the touchy-feelie method of cooking -- meaning there is no recipe (Not really!). I've seen her use more flour, less flour, more sugar, less sugar and so on. It depends partly on her mood and on the weather. Nonetheless, my mother's pizzelle (In Casacalenda, Molise they're known as "osti" or "hosts" because they look like the Roman Catholics' communion hosts) come up consistently good, how she manages it I don't know. Store-bought pizzelle are consistent in color and consistent in flavor -- consistently mediocre if you ask me. Lucky are those who have a pizzelle baker, or better yet, have an old-fashioned Nonna or Mom who still enjoy making pizzelle cookies in their kitchens. I took the photo attached to this recipe, but the photo is of my mother's pizzelle, not mine (I don't own a pizzelle baker)............................................................................................... The following notes were taken from (English) WIKIPEDIA, the free encyclopedia: Pizzelle Origin Place of origin Italy, Region or state,Abruzzo Course Dessert Main ingredient(s) Flour, butter/oil, and sugar Pizzelle (pronounced with ts sound, like "pizza") (singular pizzella) are traditional Italian waffle cookies made from flour, eggs, sugar, butter or vegetable oil, and flavoring (often vanilla, anise, or lemon zest). Pizzelle can be hard and crisp or soft and chewy depending on the ingredients and method of preparation.Pizzelle were originally made in the Abruzzo region of south-central Italy. The name comes from the Italian word for "round" and "flat" (pizze); this is also the meaning of the word pizza. Many other cultures have developed a pizzelle-type cookie as part of their culture (for example, the Norwegian Krumkake). It is known to be one of the oldest cookies, and is believed to have developed from the ancient Roman crustulum. Pizzelle are known as ferratelle in the Lazio region of Italy. In Molise they may be called ferratelle, cancelle, or pizzelle. The cookie dough or batter is put into a pizzelle iron, which resembles a waffle iron. The pizzelle iron is held by hand over a hot burner on the stovetop, although some models are electric and require no stove. Typically, the iron stamps a snowflake pattern onto both sides of the thin golden-brown cookie, which has a crisp texture once it is cooled. There are also several brands of ready-made pizzelle available in stores. Pizzelle shaped into a cannolo and filled with an orange-almond creme. Pizzelle are popular during Christmas and Easter. They are often found at Italian weddings, alongside other traditional pastries such as cannoli and traditional Italian cookies. It's also common for two pizzelle to be sandwiched with cannoli cream (ricotta blended with sugar) or hazelnut spread. Pizzelle, while still warm, can also be rolled using a wooden dowel to create cannoli shells......................... From Italian Wikipedia, google machine translation: Ferratella From Wikipedia, the free encyclopedia. Pizzella (or Ferratella or Neola) Category: products and fresh pasta, bread, biscuits, pastry and confectionery Production area: the whole region and particularly the province of Chieti Region: Abruzzo Notes: The Ferratella or deletes or Pizzella is a typical sweet Abruzzi created by biscuit dough baked with a double red-hot plate on the fire, which narrowed the dough above and below, gives the cake the shape of the wafer covered by ribs. Among the different variants of design, plot a turbot, or gate, giving rise to the name Ferratella. Preferably rectangular, but the feast of St Valentine are also prepared in the shape of a heart. In some provinces of Abruzzo is also called cloud or Neola. In some cases this is sweet roll like a cannolo stuffed with jam, grape traditionally, but also with pastry cream or chocolate. The variant with two overlapping filled wafers is called coperchiola, the coverage of the first wafer with the second, the lid. Is prepared mostly in winter, at Easter and during the patronal feasts, plays a central role in palmentieri, prepared special gift in honor of the patron saint. The plate used for baking this cake, called "lu Ferre ', was brought in dowry from the woman, in fact, in the central bore engraved initials of the future bride Ferratella (or Pizzella or Registry) Traditional public sector (in accordance with art. 8 D. Lgs. 30 April 1998, No 173) Category: Fresh pasta and bakery products, biscuits, pastry and confectionery Production area: Whole region Region: Molise Notes: In the Molise Ferratella are also called Registry. Are traced to a cake of the ancient Romans said Crustulum. They too, like Ferratella Abruzzo, are produced using a mold made of steel or cast iron, which gives its shape to desserts, often with cross groove reminiscent certain gates, hence the name. Until the'60s were served to the wedding................... Da Wikipedia, l'enciclopedia libera. PIZZELLE (o Ferratelle o Neole) Categoria: Paste fresche e prodotti della panetteria, della biscotteria, della pasticceria e della confetteria Zona di produzione: tutto il territorio regionale ed in particolare provincia di Chieti Regione: Abruzzo Note: La ferratella o cancella o pizzella ? un dolce tipico abruzzese [1]creato con pasta da biscotto cotto tramite una doppia piastra arroventata sul fuoco, che stringendo la pasta sopra e sotto, d? al dolce la forma caratteristica di cialda percorsa da nervature. Tra le varie varianti di disegno, la trama a rombi, o cancello, d? origine al nome ferratelle. Preferibilmente di forma rettangolare, ma alla festa di San Valentino vengono preparate anche a forma di cuore. In alcune province abruzzesi viene chiamato anche nuvola o neola. In alcuni casi questo dolce viene arrotolato come un cannolo con ripieno di marmellata, tradizionalmente d'uva, ma anche con crema pasticcera o cioccolata. La variante con due cialde sovrapposte farcite prende il nome di coperchiola, dalla copertura della prima cialda con la seconda, il coperchio. Viene preparato perlopi? in inverno, a Pasqua e in occasione delle feste patronali, rivestendo un ruolo centrale nei palmentieri, particolare dono preparato in onore del santo patrono. La piastra usata per cuocere questo dolce, detto "lu ferre", veniva portato in dote dalla donna, infatti, nella parte centrale, recava incise le iniziali della futura sposa. FERRATELLE (o pizzelle o cancelle) Prodotto agroalimentare tradizionale (ai sensi dell'art. 8 del D.Lgs. 30 aprile 1998, n. 173) Categoria: paste fresche e prodotti della panetteria, biscotteria, pasticceria e confetteria Zona di produzione: Intero territorio regionale Regione: Molise Note: In Molise le ferratelle sono chiamate anche cancelle. Sono fatte risalire ad un dolce degli antichi Romani detto Crustulum. Anch'esse, come le ferratelle abruzzesi, sono prodotte mediante uno stampo di acciaio o ghisa che imprime la propria forma ai dolci, spesso con scalanature incrociate che ricordano certi cancelli, da cui il nome. Fino agli anni '60 erano servite ai matrimoni. FERRATELLE Prodotto agroalimentare tradizionale (ai sensi dell'art. 8 del D.Lgs. 30 aprile 1998, n. 173) Categoria: Paste fresche e prodotti della panetteria, della biscotteria, della pasticceria e della confetteria Zona di produzione: Antrodoco (RI), Cittaducale (RI) Regione: Lazio Note: Con lo stesso nome si indica anche un Prodotto agroalimentare tradizionale laziale: testimonianze orali raccontano che da oltre cinquant'anni ? prodotto tale dolce che attualmente risulta a rischio di estinzione. Estratto da "http://it.wikipedia.org/wiki/Ferratelle" Categorie: Prodotti agroalimentari tradizionali italiani | Cucina abruzzese | Cucina molisana | Cucina laziale | Dolci italiani.... Photo: Mary Melfi.

Back to main list