Breakfasts, Desserts

ninety five

Pizzelles (and pizzelle bowls)

Pizzelles are traditional Italian waffle cookies, and probably the prettiest thing you’ll eat for a very long while. The batter is super easy to prepare and while you’re essentially going through the same process as waffle making, creating pizzelles seems infinitely more cultured and professional. Don’t ask me why, this is just a known fact. For this recipe, you will need fancy-shmancy equipment- a pizzelle maker to be exact. I have this one! If you want to go halfway-homemade (we all do sometimes, don’t be ashamed!), this mix is really fantastic (and it comes in a cute bag, which I believe makes it an excellent hostess gift too), but if you want to reach for the stars and really impress somebody I’ve included a good recipe. And about a million pictures, ’cause I was having way too much fun.

Pizzelles (from

– 1/3 cup sugar
– 2 large egg whites
– 1 1/2 tsp vanilla extract
– 1/4 tsp salt
– 4 tbsp. butter, melted
– 1/3 cup flour

Preheat the pizzelle iron according to the instructions on your machine. Whisk the sugar, egg whites, vanilla, and salt in a large bowl. Whisk in 2 tablespoons of the butter. Add the flour and whisk just until blended.

Spoon about 1 tablespoon of batter in the center of the iron. Close the iron and cook until deep golden (on my machine this took anywhere from 1-3 minutes, depending on how cool I let the iron get in between cooking times). Transfer the pizzelles to a cooling rack *scroll down past the first group of pictures for some extra fun*. Cool completely. Trim off any excess pizzelle along the edges if you so choose. Some great things to add before devouring pizzelles: ricotta and honey, jam, peanut/almond butter, cinnamon and sugar, plain yogurt with a drizzle of maple syrup, freshly chopped fruit, cannoli cream. Always have fresh cappuccino nearby. Store in an airtight container at room temperature.

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Ready for the bonus? Here’s how I made little pizzelle bowls, which served as incredible vessels for hazelnut gelato the following night: the moment the pizzelle comes off the iron, drape it over a small round surface (I used a little powdered sugar shaker, but any small jar would work) and press a slightly larger cup over the top. Voila! This did require quite a bit a trial and error, but honestly, having to eat all the scraps of failed pizzelle bowls was no problem in my book. Happy munching!

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