December 19, 2018
Throw an all-Italian Christmas cookie party!
Light waffle cookies with a subtle taste of anise and almond, pizzelles make the perfect dessert (or snack!). These cookies, which can be prepared both soft and chewy or airy and crisp originated from Abruzzo, Italy where my paternal grandma Mary Petteruti is from. Once they’re hot and fresh out of the pizzelle maker, you can even mold them into faux-cannoli shells or ice cream bowls!
Nearly every year, my grandma would make fresh pizzelles every Christmas. They had the perfect balance of anise and lemon or orange zest and were perfectly light and airy. These pizzelles, my grandma’s own recipe, are sure to please!
Merry Christmas!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Easy Chocolate Almond Pizzelles.
- 3 large eggs
- 3/4 cup white, granulated sugar
- 1/2 cup 1 stick unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon anise extract
- 1-3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces semisweet chocolate, melted
- 1 cup almonds, sliced
- In a large bowl, whisk together eggs, sugar, butter, and extracts until well combined. Fold in flour, baking powder, and salt. Allow dough to rest at room temperature for 30 minutes.
- Preheat a pizzelle maker according to manual.
- Take about 1 tablespoon of dough, and add to each pizzelle mold. Cook for 1 minute until slightly golden. Allow pizzelles to cool on a wire rack; then drizzle with or dip in melted chocolate, and sprinkle sliced almonds on top. Allow chocolate to dry, or enjoy right away! Wrap in cellophane, and pizzelles make great gifts 🙂
