It's that time of year, ice cream cone season. The pizzelle maker is a way to make the ice cream cone experience meglio; meaning better in Italian.
The pizzella, known to be one of the oldest cookies originates from Abruzzo, Italy. The waffle cookie is made from a simple batter; making a popular treat during Christmas + Easter seasons. And it is also common for the pizzella to be rolled into cigar like shape and filled with cannoli cream.
Recipe Chef George Hirsch | Makes about 2 dozen pizzelle
Thin, crisp cookies called pizzelle can be transformed into irresistible ice cream cones or rolled into small shells for filling.
3 eggs, beaten
3/4 cup pure cane granulated sugar
8 Tablespoons sweet butter, melted
2 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon vanilla
1 teaspoon Anise, Sambuca, or Amaretto
In a mixing bowl, whisk together the eggs and sugar until pale yellow and whisk marks remain in the batter, 2 to 3 minutes. Add the melted butter, the Sambuca, vanilla, lemon zest, and mix.
Mix together the flour and baking powder. Fold the flour mixture into the egg mixture in two stages, folding each addition just until blended.
Heat pizzelle maker according to the manufacturer's instructions. Brush lightly with melted butter and spoon about 1 Tablespoon of the batter onto the pizzelle maker. Cook according to the manufacturer's instructions until golden brown. Remove and place pizzelle on cooling rack. Repeat steps with remaining batter.
If making cannoli shells or bowls form warm wafer cookies over forms while still warm. Allow to fully cool prior to filling.