No one can eat just one! These crispy, intricately designed cookies are individually ‘baked’ either on a stove, or an electric cookie iron. The design varies from waffle-like to crispy cookie. Some recipes call for whiskey, butter, light cream, even cocoa powder and many variations in between. I use the simplest of recipes resulting in a crispy and festive cookie. When I cook a stack or two, it is usually a preface to a holiday or birthday.
The Norwegian press is an antique and is made from cast iron which makes a delicious cookie but it is extremely heavy to flip over. The Italian press is cast aluminum and it is lighter and easier to cook with on the stove top. I prefer using the stove top irons over the electric teflon coated iron. The cookie is just better. I’m still trying to borrow my Mother-in-law’s hand crafted iron from Italy. Hers were the best!
My next acquisition will be the cone-shaped form that makes it easy to shape warm pizzelles into cones for filling with (Vegan) ice cream or whipped cream. My recipe is DF and GF, and no one can tell the difference, the pizzelles were delicious and entirely gone in one sitting.
There are a few tricks you will learn along the way as you attempt your first pizzelles:
- Keep the batter the same dollop size on your iron, any larger will result in a run off of batter that has to be scraped around the sides of the iron.
- Keep the iron consistently flipped over equally to maintain the same amount of heat on both sides. The first few may be burnt, don’t despair.
- When you time the cookie in the press, use that time for all of them, not more or less.
- Let the cookie cool on a rack individually before stacking.
- Have fun!! Make it an unforgettable tradition in your family!
Stove top Pizzelles
Traditional Italian Pressed Cookie that's fun to make and eat.
Recipe by Gourmetmarichef
- 2 eggs
- 6 tbsp sugar
- 1/4 c. olive oil
- 1 tsp. vanilla
- 1 c. Gluten-free flour, I used King Arthur’s® Gluten Free Flour
Pre-heat the pizzelle iron on the stove top, low flame, flipping over at intervals.
- Place the first 4 ingredients in a mixer on low until combined.
- Slowly add in the flour, mixing until thickened but thin enough to drop onto the pre-heated pizzelle iron. Thinner batter makes thinner cookies.
- Cook a little on each side, flipping it over until they are a light golden brown color. If sticking occurs, use a dull knife to release the cookie.
- Cool on a rack.