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Cookies without Nuts
Ciambella (Pizzelle flavored with vanilla and lemon juice or anisette, with vegetable oil)
Originated from: Larino, Molise
Occasion: Special times
Contributed by: The Ferri family

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For each egg used add the following:
1 tablespoon oil
1 tablespoon sugar
Vanilla, to one's taste
1 teaspoon lemon or anisette
1 teaspoon baking powder
Flour, as needed for soft or dry dough*

*The dough can be soft like a pancake batter or thicker like a pie dough that can be rolled into a log and cut into slices. Ciambella's made using less flour and spooned into the pizzelle maker will make a softer ciambella. This method was preferred when two people worked together, one could spoon the batter into the pizzelle maker and the other could open & close the pizzelle maker. If one was making them alone, the second method was easier, as all the pieces were cut in advance and could be picked up and put into the pizzelle maker. This was especially easy if one person alone was using the single pizzelle makers that had to be heated over the stove. (No messy spoons to deal with).


Mix ingredients all together and bake in pizzelle maker.


Up to the 1950s the now famous Italian pizzelle cookies were then known as "ciambella" in and around Larino, Molise. Photo: Mary Melfi.

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