These thin, waferlike cookies are made using a specific type of iron, similar to a waffle iron. The spaces aren’t as deep and are arranged in a snowflake pattern, but the procedure is the same: Heat the iron, drop in the batter, close the top, and bake. If you decide to invest in one of these irons, you’re sure to get your money’s worth. You can purchase them in specialty cookware shops. The newer models are nonstick and don’t require any greasing. This is great for hassle free baking and easy cleanup. If you have an old cast iron model, you may have to spray the iron with a nonstick spray after every two or three pizzelles. Many of the older model pizzelle irons have deeper grooves than the newer models. These deep grooves really show off the pattern.
You can also make other great desserts with these pizzelles. After they’d baked, you can sandwich two pizzelles together with ice cream in the center. Or, while the pizzelle is hot, you can carefully roll it into a cannoli-type shell, or a cone. When cooled, these creations can be filled with whipped cream, fresh fruits, or ice cream.
Pizzelles look impressive on their own tray, and are too fragile to include on a tray with other varieties of cookies. They are at their best when eaten soon after baking.