Chocolate Pizzelle Recipe (2024)

FAQs

Why are my chocolate pizzelles sticking? ›

A: To maximize your non-stickyness of a non-stick surface, you should always preheat. Preheating causes the teflon to expand a bit, closing up pores and micro-scratches in the surface. It is also common for oils from the past to form a polymerized layer on top of the teflon, making the pan more sticky.

You should end up with a fairly thick pancake-like batter. Some online recipes seem to produce more of a thick batter. You could add a bit more flour if you want that kind of consistency - though I have no experience with how that cooks up. Note that the pizzelle maker I have is about 30 years old.

Pizzelles should be crunchy! They're a thin, light, crispy cookie. If your pizelles are soft, it means they have absorbed moisture from the air or they weren't cooked enough.

We Offer Over 90 Flavors!

Our specialty gourmet sweet treats are both petite in size and have a unique soft, flaky texture. Our pizzelle cookies are elegantly packaged allowing you to customize for any occasion.

Heat your pizzelle maker, grease it with a little olive oil and add a generous spoon of your batter. Remove the excess batter with a fork (and remember like Nonna to always clean the stove when you finish!). Lay the cooked pizzelle on the table as they will dry faster.

The best way to keep pizzelle cookies nice and crisp is to make sure they are cooled completely before storing or stacking. They're best stored wrapped in aluminum foil but you can also use plastic bags, containers, or cookie tins once cooled.

As far as the fat used in pizzelle, some recipes will call for oil, others margarine, lard or Crisco. But having tried other fats, I always return to unsalted butter. They crisp up nicely, don't have an oily aftertaste, and cook to perfection in their special pizzelle press.

A Crispy History

Pizzelles, the oldest known waffle cookies, originated in Italy. The name pizzelle is based on the Italian word 'pizze' meaning round and flat, with the ending 'elle' referring to its small size.

Moreover, krumkake and pizzelles not only look different but also taste different, thanks to varying textures and batter thickness. Krumkake batter is thinner than that of pizzelles, resulting in a cookie capable of that final rolling stage.

It is also common to sandwich two pizzelle with cannoli cream (ricotta blended with sugar) or hazelnut spread. Pizzelle, while still warm, can also be rolled into a tubular shape using a wooden dowel to create cannoli shells.

Can you use a waffle maker for pizzelles? ›

Heat a pizzelle, waffle iron over medium heat. Unless you're using a non-stick waffle iron, grease it with butter or, as my Nonna used to do, the fat from sliced prosciutto. Put 2 tablespoons of batter in the iron (depending on how big your waffle iron is), close the lid and cook until golden.

They will easily keep well for at least 1 month. To freeze the pizzelle, make sure they are completely cool, then store them in an airtight container or resealable freezer bag and freeze for up to 3 months.

Although Anise (Black licorice) is the “traditional” flavor of the pizzelle, modern options include vanilla, peppermint, anisette, lemon and chocolate but there are countless recipes and flavor combinations for this humble Italian cookie.

A treat by many names…

One thing I didn't realize is that pizzelles are called by many different names throughout the region. For instance: ferratelle, neole, cancellate, catarrette, coperchiole, nevole, and nivole. I'm sure there are others! Interestingly, I saw the name ferratelle more frequently than pizzelle.

Not baking the macarons long enough may cause them to be too gooey on the inside and not have the top be attached to the bottom. This is an easy fix, bake the macarons until they are fully baked. To know when the macarons are done baking, wiggle one shell and if it jiggles continue to bake it.

If your butter is under mixed, it won't have the air pockets to hold it's shape. If it's over-mixed, the air pockets decrease in size and are unable to hold their shape in the oven—causing your cookies to spread. It's best to cream butter and sugar on medium speed for 2 to 3 minutes.

Pizzelle are made on a pizzelle iron, which works a lot like a waffle iron. Add the batter to the heated iron (it usually only needs to be greased for the first batch), then close and cook for about 90 seconds.

First, try adding more liquid to the dough. This can be milk, water, or even just a little bit of extra oil. If that doesn't work, you can try kneading the dough for a few minutes to help it come together. Lastly, if all else fails, you can always add in a few tablespoons of flour to help bind the dough together.