Nonna's Classic Pizzelle Recipe

What's better than a traditional, family recipe that has been passed down over the generations? Not. A. Thing. And pizzelle are one of those classic recipes that bring me straight back to my childhood. Not many things survived the trip in the 1950's when my Nonno and Nonna moved with their children from Italy to Canada, but recipes are a family treasure that thankfully made it across the Atlantic. As a I kid, I remember these pizzelle being around for every holiday and special occasion, but a extra large batch was always made over the Christmas season. More than a few made their way into Nonna's gift boxes for neighbours, friends and family. Light, crispy and as easy to make as they are to enjoy, these cookies aren't baked, instead they are quickly cooked with a special non-stick pizzelle iron. Depending on your tastes and what region of Italy your family is from, pizzelle can be flavoured with vanilla, anise or even cocoa – and also tinted with food colouring for a playful pop.

From my family to yours, here is how Nonna and her five daughters make them. 

Ingredients:

• 6 eggs
• 435g (3 1/2 cups) all purpose flour
• 300g (1 1/2 cups) sugar
• 20g (4 tsp) baking powder
• 30ml (2 tbsp) liquid vanilla extract or anise
• 115g (1/2 cups) butter or margarine
• 95g (1/2 cups) shortening

Makes approximately 60 pizzelle

Instructions:

1. In a bowl, combine baking powder and flour and then sift the mixture through a fine mesh strainer to remove any clumps. Do the same with the sugar, separately.

2. Either by hand or using an electric mixer, in a large bowl begin to beat the eggs and gradually add sugar while continuing to mix, until combined and smooth.

3. Melt the butter or margarine and shortening together and add to the sugar-egg bowl along with the vanilla extra or anise. Continue to mix. 

4. Gradually add the sifted flour mix to the bowl while mixing and combine it all until the batter is smooth. The dough is ready when it is no longer sticking to the sides of the bowl, and is sticky enough to scoop and drop by a spoon.

5. Heat up the pizzelle iron and spoon 1 tsp of batter onto each form. Close the lid and hold or lock for approximately 25-30 seconds. 

6. Use a flat knife or spatula to remove the pizzelle from the iron and place them on a drying rack to cool. Close the iron lid periodically (every 2-3 batches of cookies) to heat up again before continuing. 

7. The pizzelle cool completely within a few minutes. TIP: store the cookies in a parchment paper lined tin or box to stay fresh for a few weeks. Avoid keeping them in plastic containers as this can make them get soft.

Does your family have a traditional cookie that goes back a long way? Let me know in the comments below if you do – or if you make these pizzelle a new tradition – e buon appetitio!