Lemon Pizzelle Recipe - Classic Christmas Cookie - Savoring The Good® (2024)

FAQs

Why are my Pizzelles not crispy? ›

Pizzelles should be crunchy! They're a thin, light, crispy cookie. If your pizelles are soft, it means they have absorbed moisture from the air or they weren't cooked enough.

The best way to keep pizzelle cookies nice and crisp is to make sure they are cooled completely before storing or stacking. They're best stored wrapped in aluminum foil but you can also use plastic bags, containers, or cookie tins once cooled.

Some recipes use baking powder in their batter – this gives a slightly softer, thicker pizzelle.

Pizzelles are believed to be the oldest cookie in history, first made in the 8th century in south-central Italy. The traditional pizzelle cookie is made from a sugar/butter-based batter that is pressed between two hot irons, usually sporting a design.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough. Generally bake around 13-15min at 180C for a crispy cookie. But if you want a thoroughly crispy cookie – not those just charred on the outside – decrease the temperature to 140C and bake for 30min.

Oil - it could very well be that modern pizzelle makers are so "nonstick" that you do not need to use any cooking spray. Am noting here that when you research recipes, you may encounter a debate about whether or not to use oil or butter. For years our family uses a light spray of cooking oil as needed - it's just fine.

Heat your pizzelle maker, grease it with a little olive oil and add a generous spoon of your batter. Remove the excess batter with a fork (and remember like Nonna to always clean the stove when you finish!). Lay the cooked pizzelle on the table as they will dry faster.

How do you store cookies to stay crisp? To keep crispy cookies crisp, you need to keep them away from moisture. Always store different types of cookies separately—soft cookies can cause crispy cookies to soften due to their extra moisture. Place crispy cookies in an airtight container, but don't completely seal it.

A: Did you coat the pizzele maker with oil before starting to make a batch? That's the first thing you must do each time. Put a little oil on it, wipe up the excess and heat it up!

Do you have to grease a pizzelle iron? ›

You'll need to grease your uncoated pizzelle iron before getting the batter on there, and since we suggest using shortening or vegetable oil for best results, we always have a pastry brush on hand to get every little nook and cranny well coated.

As far as the fat used in pizzelle, some recipes will call for oil, others margarine, lard or Crisco. But having tried other fats, I always return to unsalted butter.

Pizzelles, the oldest known waffle cookies, originated in Italy. The name pizzelle is based on the Italian word 'pizze' meaning round and flat, with the ending 'elle' referring to its small size.

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 is also common to sandwich two pizzelle with cannoli cream (ricotta blended with sugar) or hazelnut spread.

Our Top Pick: CucinaPro Pizzelle Baker

For the pizzelle traditionalist, it's also available in a polished stainless steel interior. We love that it has a steam guard and cool-touch handles, so you don't have to worry about burning your hands. There is also a clamp on the end of the handles to keep the batter level.

Too much sugar can cause cookies to come out flat and crispy instead of soft and chewy. This goes for both white sugar and brown sugar. Not enough flour could also be the culprit. Especially with baking, there's much less wiggle room when it comes to having the proper ingredient ratios.

Oil - it could very well be that modern pizzelle makers are so "nonstick" that you do not need to use any cooking spray. Am noting here that when you research recipes, you may encounter a debate about whether or not to use oil or butter. For years our family uses a light spray of cooking oil as needed - it's just fine.