Pizzelle
My Nonno is from a small town in central Italy called Bojano in the province of Molise, between Rome and Naples. He had moved to Canada in the midst of WW2 and my Great Nonna followed a couple years later. Pizzelle are a common treat around central Italy, dating back to Roman times. Back when my dad was younger, he would always see his Nona making huge batches of pizzelle, usually during festive times like Christmas or Easter. When my dad moved to Ottawa, he completely forgot how to make pizzelle. It was definitely a surprise when we learned that my 95 year old neighbour, is also from that same area in Italy and has a recipe that is very similar to my Great Nonna’s. My Neighbour had given us her own pizzelle cookie iron for christmas. After my Nonno had passed, we visited Toronto to see family. We packed half the car with little tupperware containers filled with the pizzelle. No matter how far back I can remember, every holiday season my family and I would get together and make our own giant batches of pizzelle to hand out to friends and loved ones, wrapping up the pizzella in decorative boxes, and passing the recipe down to the next generation.
Ingredients (100 or more)
Recipe
Start by mixing the dry ingredients into a bowl going down the list. Next, do the same with the wet ingredients. Once you have the dry and wet ingredients mixed into separate bowls, slowly pour the dry ingredients into the wet ingredients bowl, stopping occasionally to mix. Then brush the cookie iron in oil, place a spoonful of batter on to the iron, and hold for 50 seconds. If you see the cookie spilling out, you might want to hold down on the iron for another 5-10 seconds. It usually takes about 2 hours to make the cookies.
My Nonno is from a small town in central Italy called Bojano in the province of Molise, between Rome and Naples. He had moved to Canada in the midst of WW2 and my Great Nonna followed a couple years later. Pizzelle are a common treat around central Italy, dating back to Roman times. Back when my dad was younger, he would always see his Nona making huge batches of pizzelle, usually during festive times like Christmas or Easter. When my dad moved to Ottawa, he completely forgot how to make pizzelle. It was definitely a surprise when we learned that my 95 year old neighbour, is also from that same area in Italy and has a recipe that is very similar to my Great Nonna’s. My Neighbour had given us her own pizzelle cookie iron for christmas. After my Nonno had passed, we visited Toronto to see family. We packed half the car with little tupperware containers filled with the pizzelle. No matter how far back I can remember, every holiday season my family and I would get together and make our own giant batches of pizzelle to hand out to friends and loved ones, wrapping up the pizzella in decorative boxes, and passing the recipe down to the next generation.
Ingredients (100 or more)
- 6 eggs
- 2 ½ cups sugar
- 1 cup vegetable oil
- 1 cup milk
- 2-3 teaspoons vanilla
- 3 teaspoons baking powder
- 6 ½ cups of flower
- 1 lemon gratings
- 40 ml Galliano
- 1 tsp anise seeds
- 40 ml liquor
Recipe
Start by mixing the dry ingredients into a bowl going down the list. Next, do the same with the wet ingredients. Once you have the dry and wet ingredients mixed into separate bowls, slowly pour the dry ingredients into the wet ingredients bowl, stopping occasionally to mix. Then brush the cookie iron in oil, place a spoonful of batter on to the iron, and hold for 50 seconds. If you see the cookie spilling out, you might want to hold down on the iron for another 5-10 seconds. It usually takes about 2 hours to make the cookies.