It is always difficult to find a delicious, non-melting snack, which can be easily homemade with simple, organic ingredients. Since we tried Pizzelle, it has quickly become a staple in our diaper bag. It has a texture and taste of a thin waffle, but is soft like a pancake. Pizzelle is a snack that is easily portable when traveling in a car, train or boat, while visiting theme parks, and when exploring a city. It is also good in a lunch box or stored in a Ziploc bag in your office.
While this snack requires about a $40 investment in a Pizzelle maker, it is well worth it. The Pizzelle maker may be the easiest small kitchen appliance I have ever used and certainly the easiest kitchen appliance to clean – you don’t even have to wipe it. I would rank it even easier than using a toaster, in which I frequently burn sliced bread or frozen waffles.
Pizzelle last a long time in your pantry and don’t have to be refrigerated. They are delicious eaten alone, but you can also make stackable desserts with strawberries, blueberries or bananas and whipped cream, or eat them with lingonberries, Nutella, ice cream, Chantilly cream, or simply dusted with powdered sugar or cocoa.
It takes 6 simple ingredients to make, mixed and added in the order below, all of which most of us already have in our kitchens. The mixture should be sticky and thick, but if it is too dry due to your climate, add a teaspoon or two of water. After heating your Pizzelle maker, drop one teaspoon into each of the Pizzelle areas of your Pizzelle maker and slide them out when the light on the Pizzelle maker turns green. This recipe makes about 70 cookies.
To make the cookies softer, I use a 2.5 to 3 power setting (on a Chefs Choice Pizzelle maker). If you like them crispier, set the power between 3.5 and 4. It may take a couple of sets to adjust the power setting to the level at which you like them.
Eggs (6 large, preferably organic)
Oil or coconut oil (½ cup)
Vanilla extract (2 Tbs)
Sugar (1 ½ cups)
Flour (3 cups)
Baking powder (2 Tsp)