In a recent post, Rye Parmesan Pizzelles, I made a savory pizzelle with Parmigiano-Reggiano and thyme and wanted to use these “crackers” on a charcuterie board. The following are the items I picked: Rye-Parmesan Pizzelles (recipe below) Mini Naan (caramelized onion) cut into quarters Dried Smyrna Figs (fresh comes in May???) Dried small golden figs … Continue reading
I happen to love pizzelles for a number of reasons: quick and easy to make: no baking required so they can be made any time of the year: they do require a pizzelle maker which I feel is worth it to have in my kitchen. Mine makes 3 mini pizzelles which are the perfect size … Continue reading
Pizzelles are traditional Italian waffle cookies and often served during Christmas and Easter. They can be hard and crisp or soft and chewy depending on the ingredients. It is also common for two pizzelles to be sandwiched with cannoli cream or other spreads. They are easy to mold into various shapes while they are still … Continue reading
Actually there are more than just cookies that we made this year, as nuts and fudge were added to have a nice variety. A sister came up for the weekend and we made 8 different treats for the holiday season. I am blessed to have two sisters, my best friends, to share so much with. … Continue reading
These are delicate, thin and crispy cookies that you bake in a P. Flavored with anise this is a nice Italian cookie. I have also included a recipe for a chocolate pizzelle with nuts, a little different from the traditional pizzelle. See Kitchen Gadgets – Pizzelles Irons.
There are two sizes of Pizzelle Bakers you can buy. I have the one that makes four 3-inch cookies at a time. There is a bigger iron that makes 2 large pizzelles which I use to have but gave it to my sister; I prefer the smaller cookie! A quick crispy cookie and very tasty. The best … Continue reading