Pizzelle are a thin Italian waffle. When just cooked the waffles may be bent into various shapes such as cones or tubes. Lets face it, actually finding some where to buy the iron to cook the waffle is half the fun of cooking these. Any importer of Italian kitchen equipment should have these with a range of patterns and sizes. I prefer the low tech approach with a gas stove top and iron but you can also get an electric version.
Heating up the iron
Pizzelle Italian waffles
- 1 egg
- 32 g sugar
- 22 g light oil i.e. without a strong flavour
- rind of 1/2 orange
- tablespoon vanilla extract
- 2 teaspoon ginger
- tablespoon brandy
- teaspoon anise essence
- 1/2 teaspoon cinnamon
- 76 g plain flour
- 44 g self raising flour
- Add all ingredients except flour into a bowl and mix well.
- Sift flour into bowl and mix into a thick paste.
- Oil the iron (a light oil spray works well)
- Heat up the iron on the stove top, turn occasionally to heat both sides.
- Open the iron and add a tablespoon of waffle paste and return to stove top.
- Squeeze the iron shut and turn every 30-45 seconds to keep heat even.
- After a minute open to check colour
- Tip out onto a cooling rack. (While hot they may be moulded into shapes)