Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
Cookies without Nuts
Ferratelle (Pizzelle, with vegetable oil, flavored with vanilla and lemon zest)
Originated from: Ascali Piceno, Marche, Italy
Occasion: Special times
Contributed by: Micheline Di Girolami

Printer Friendly Version


12 eggs
1 cup sugar
1 cup vegetable oil
1 teaspoon baking powder
1 teaspoon vanilla
Juice of 1 lemon
Grated lemon zest of 1 lemon
As much flour as needed to make a pancake-like batter [about 6 to 8 cups]

Equipment needed:
A pizzelle baker


Mix first five ingredients.

Add a cup of flour and mix.

Add another cup and mix.

Repeat until you get a pancake-like batter.

Brush pizzelle baker irons with oil. Heat pizzelle baker.

Drop a tablespoon or so on each pizelle iron (generally there are two). Cook. Discard the first two pizzelles.

Continue dropping a tablespoon or so on each pizelle iron. Cook for a minute or two or until golden. Remove. Cool.

Serve at room temperature.


The "ferratelle" shown in this recipe entry were made by Micheline Di Gerolomo; the picture was taken by Mary Melfi.

Back to main list