Chocolate Pizzelle Recipe (2024)

FAQs

Why are my pizzelles not crunchy? ›

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.

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.

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.

Preheat the pizzelle iron. Mine has a sort of non-stick coating, but it has seen better days – so I spray a bit of "cooking spray" at the beginning and at various moments throughout only as needed (and usually it's not needed).

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

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.

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 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.

If your pizzelle have softened, you can re-crisp them in the oven. Preheat your oven to 300°F (150°C). Arrange the pizzelle in a single layer on a baking sheet and bake them for about 5-10 minutes. ​Let them cool completely on a wire rack before enjoying them.

The main differences between butter and margarine lies in the different fats used to create each product. Butter is made using heavy cream, sourced from cow's milk, and is therefore classified as a dairy product. This is why buttery cookies have that unmistakable, milky flavor and a creamy texture.

Can I use olive spread instead of margarine in baking? ›

Yes. Benecol Buttery taste spread and Olive spread are great to use in baking and can be easily 'switched' into your favourite heart healthy recipes.

It's easy to swap in coconut oil, olive oil, canola oil, avocado oil, or vegetable oil for margarine. In most recipes, oil is substituted for margarine at a 3:4 ratio. This accounts for any water or other ingredients in the margarine. So, for every cup of margarine in the recipe, use 3/4 cup of oil.

While the iron is still hot use a stiff brush or wooden utensil to remove any crumbs and wipe down with paper towels. 🙃 You should also season your iron after every couple of uses. To do this heat add oil to your iron and heat up just until hot. Let it cool back down and wipe your iron with a paper towel.

I grew up eating pizzelles and I will grow old eating pizzelles. But I don't just love eating this classic cookie, I love making them too. Unfortunately, you did need special equipment to make pizzelle cookies. They make a variety of waffle irons to choose from including non-stick and light-weight options.

Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough.

Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.

make sure you measure your flour properly. reason no 2 you're over mixing. the more you mix cookie dough. the more the gluten develops and they become hard and dry and an unfavorable texture.