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

FAQs

Why are my pizzelles not crispy? ›

Avoid storing them in the refrigerator, as the moisture in the fridge can make them lose their crispness. Over time, pizzelle may become less crisp. If you notice they have lost their desired texture, you can try reheating them in the oven briefly to regain some of their crispness.

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. Add 2 teaspoons of baking powder with the flour and salt to try this method. This recipe produces a crisp, thin cookie. The ground anise seed adds some texture and flavor.

They're thin wafer-like, crispy cookies, traditionally made with anise flavoring.

Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough.

Brown sugar—particularly dark brown sugar—makes a cookie chewy; white sugar makes it crispy. If your recipe calls for all white sugar and you want a fudgier result, try swapping out some of the white sugar for brown (go for half and half and adjust from there). You can also use honey or molasses for a chewier cookie.

I use cooking spray for the first two pizzelle only, just to make sure they do not stick. You do not need to spray for each pizzelle pair, just at the beginning. Each iron is different. Do not be disappointed if the first few do not come out just right.

Pizzelle are made on a pizzelle iron, which works a lot like a waffle iron. Add the batter to the heated iron (it usually only needs to be greased for the first batch), then close and cook for about 90 seconds.

Many pizzelle recipes call for vegetable oil but I use half melted butter and half margarine. The oil in the margarine helps thin the batter a bit making it easier to pour into the iron and also helps create a crispier cookie. I posted a chocolate pizzelle recipe that uses all melted butter so check it out too!

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!

What is the best brand for a pizzelle maker? ›

The CucinaPro Pizzelle Baker makes two 5″ round pizzelle at a time with a classic, two-sided pattern and scalloped edge. If you like your pizzelle paper thin, this is the model for you; this iron makes perfectly crispy pizzelle that are about 3/16″ thin.

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.

It is also common to sandwich two pizzelle with cannoli cream (ricotta blended with sugar) or hazelnut spread. Pizzelle, while still warm, can also be rolled into a tubular shape using a wooden dowel to create cannoli shells.

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.

Why are my crinkle cookies not crinkling? If the dough is too wet, then it will dissolve the sugar and the crinkle will get lost. In order for a defined crinkle to form, the surface of the dough needs to be dry. If your cookies are not crinkling then there is too much free water in the dough.

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.