Chocolate Mint Pizzelles 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.

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.

Pizzelle batter is very thick and sticky, so it can be hard to transfer off of a spoon onto a waffle maker. Instead, pipe the batter in a swirl with a large open tip (Wilton 1A) so it fills the whole section when pressed.

Our Top Pick: CucinaPro Pizzelle Baker

For the pizzelle traditionalist, it's also available in a polished stainless steel interior. We love that it has a steam guard and cool-touch handles, so you don't have to worry about burning your hands. There is also a clamp on the end of the handles to keep the batter level.

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!).

Oil - it could very well be that modern pizzelle makers are so "nonstick" that you do not need to use any cooking spray. Am noting here that when you research recipes, you may encounter a debate about whether or not to use oil or butter. For years our family uses a light spray of cooking oil as needed - it's just fine.

If you have access to an oven, preheat it to 300 degrees. Stack the cookies on a sheet pan and place in the oven, then turn the oven off. Let cookies remain in warm oven for an hour or longer to dry out. This should help return some of the crispiness to the pizzelles.

The Pizzelles will harden as they cool on a wire rack, but If your pizzelles aren't thin and crispy when baked, you are probably either using too much pizzelle batter, or your pizzelle dough itself may be too thick. Try thinning it out with a bit of water or milk. Then put just enough dough to cover the pattern.

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.

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.

Do you have to grease a pizzelle iron? ›

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.

Pizzelle are also known as ferratelle or nevole in some parts of Abruzzo, as ferratelle in Lazio, and as ferratelle, cancelle, or pizzelle in Molise. The biscuit dough or batter is put into a pizzelle iron, which resembles a small variant of the popular waffle iron.

For me, my favorite way to enjoy pizzelle is hot off the press, but they're also pretty darn perfect with morning coffee and afternoon or evening tea. They're wonderful paired with fruit cup or vanilla ice-cream, or with fruit cup over vanilla ice-cream.

Krumkake is a Norwegian waffle cookie, like an Italian Pizzelle, made with a flat press that is rolled into a cone shape.

Krumkake batter is thinner than pizzelle batter, which is what allows it to roll so easily, and while krumkake is more versatile when it comes to flavors and fillings, pizelles are more likely to be flavored by directly adding ingredients to the batter.

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.

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.

For perfectly shaped cookies, make sure you're using an ungreased non-stick cookie sheet. Greasing your pan will cause your cookies to spread. If the dough is sticking to the bottom of the press instead of adhering to the pan, it might be too soft. Place it in the refrigerator for 3 to 4 minutes and try again.