Ever heard of a pizelle? Bonus points to the woman with the grey hair and kitten sweater in the back. They are kinda like a flattened waffle cone. And perhaps the most beautiful cookie of all time.
I love pizelles. They hold a special place in my heart. My grandma who is now 94 years-old used to make them around Christmas every year. I thought they were so fancy. Like eating a piece of lace (but a yummy piece of lace.) I requested them from her all the time. I loved to examine the different patterns, then eat them one tiny bite at at a time. When I got married, she gave me my very own pizelle iron so I could make my own lace cookies.
Pizelles are an Italian cookie and they do require a unique piece of equipment. A pizelle iron. That is part of what makes them so special. A pizelle iron would not pass muster with Alton Brown since it is a uni-tasker. It basically a waffle type iron with pretty patterns in it. I have mine in the very back of a cupboard and it practically takes an act of congress to get it out. But I would NEVER get rid of it.
So, if you happen to have a pizelle iron, or are going to obtain one shortly, here is a recipe for delightful pizelles. Recipes range from crispy to chewy, but I like a light crispy pizelle. And that is what this recipe is.
You will have to feel the feng shui of your own pizelle iron to determine how much batter to put on the griddle and how long to keep them in there. Cookie scoops are very helpful here, as they keep the amount of batter consistent.
A traditional pizelle is made with anise extract. Which is kinda exotic. It has a slight licorice flavor, but it is subtle. A lot of people pull a scared face when they hear that they are anise flavored. But most people change that face once they take a bite. You can always use lemon if you just can’t do anise.
Another awesome tip for getting the edges to be beautiful, is to use a microplane grater to gently shave down any excess. Obviously this is a little OCD. But it is a labor of love to get perfect cookies and I haven’t been able to get one perfect without this method.
Recipe Source: Chowhound via Anita from Sweet Hope Cookies