Festive Gingerbread Pizzelle Recipe (2024)

FAQs

Why are my pizzelles not crispy? ›

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: Did you coat the pizzele maker with oil before starting to make a batch? That's the first thing you must do each time. Put a little oil on it, wipe up the excess and heat it up!

*Tip: Make sure you fully cool your pizzelles and do not cover for several hours as they will get mushy and soft – you want them to stay crispy! That's why I love my metal tin or glass containers – they keep them nice and fresh! I never close the lid too tight – they need to breathe!

Some recipes use baking powder in their batter – this gives a slightly softer, thicker pizzelle.

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.

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.

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.

Spray both sides of the pizzelle maker with cooking spray. (Only spray the machine once, and not before press. This step is a safety measure to ensure they will release from the press.) In a large bowl, mix the eggs and sugar with an electric mixer on medium.

Our Top Pick: CucinaPro Pizzelle Baker

This CucinaPro delivers standout features, including a nonstick surface that helps the cookies to lift from the grid with ease and extra-thick baking plates for even heat distribution. For the pizzelle traditionalist, it's also available in a polished stainless steel interior.

Pizzelle are popular during Christmas and Easter. They are often found at Italian weddings, alongside other traditional pastries such as cannoli and traditional Italian cookies. It is also common to sandwich two pizzelle with cannoli cream (ricotta blended with sugar) or hazelnut spread.

Can you use butter instead of margarine for pizzelles? ›

Many pizzelle recipes call for vegetable oil but I use half melted butter and half margarine. The oil in the margarine helps thin the batter a bit making it easier to pour into the iron and also helps create a crispier cookie. I posted a chocolate pizzelle recipe that uses all melted butter so check it out too!

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.

Pizzelle was confirmed transfem by the developers in the Sugary Spire discord. This is a cause of frequent confusion, due to Pizzelle using any pronouns.

Wait until the Pizzelle have cooled completely and then wrap them in aluminum foil or in a cookie tin. They'll keep nice and crisp for weeks! You can also freeze the cookies in batches then just thaw completely before serving.

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.

Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour. Baking soda helps cookies spread outward and upward while cooking.

To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough. Generally bake around 13-15min at 180C for a crispy cookie. But if you want a thoroughly crispy cookie – not those just charred on the outside – decrease the temperature to 140C and bake for 30min.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Summer, though welcomed for the sun and fun, also brings humidity that makes your cookies limp -- not so fun. 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.