This summer, I found a pizzelle maker at a flea market, which made me anxious for the holidays just so I could make some.
Coinciding with an invite to appear on the pod/web cast, “Of Notoriety,” which is hosted by Chicago Tribune columnist, Phil Potempa, I thought, “This is a special event that deserves a special treat!”
Enlisting the help of Chicago-area friends, Cary and her mother Kay, together we learned the keys to making pizzelle: use just a heaping teaspoon of batter and be sure to time the cooking because it takes only seconds!
We also learned these cookies can be stored. However, fillings or glazes are best added in right before use.
Similar to a waffle, a pizzelle is very delicate and tastes like a cross between a waffle cone and a fortune cookie—it’s sweet, soft and able to be molded into any shape while hot and then firm and crisp once cooled.
Any flavor can be added to the batter so, we divided it into 1/2 cup portions so we could add different extracts or liqueurs in airplane-size bottles, which offered both economy and variety.
Using chocolate spiked with espresso, amaretto, rumchata, anise, vanilla, and Malibu coconut rum, we found that a pizzelle made with liqueur required 15 seconds to cook while extracts took about 20.
We also found that a good teaspoon that can be “heaped” makes the best measure for the batter.
A clock with a second hand – set right in front of you – will also add ease to creating this Christmas delicacy.
On the morning of the pod cast, I simply had to mix up the filling, melt some chocolate then chop up some nuts.
Dipping the ends in chocolate then nuts, before filling them, it took very little time to assemble the pizzelle and run out the door.
Curious to know if they were any good, I was pleased to receive a note from Phil that informed me that both he and his parents thoroughly enjoyed them all—including the port wine cheese spread my friend Cary had sent along!