Traditional Italian pizelle cookie press made from steel and aluminum with wood handles. Works on non-induction stovetops. The patterned cooking plates create decorative cookies, cannoli shells and more. Made in Italy since 1970. (
Pizelle cookies (a single cookie is known as a pizella) are named for the Italian word pizze, meaning "small," "flat" or "round." The cookies, reminiscent of thin, crispy waffles in both their appearance and taste, are made by pouring an egg-based batter between the two plates of the heated pizelle iron.
The tradition of the pizelle began in the 8th-century in the Abruzzo region of Italy, about 50 miles east of Rome. Throughout Italian history, the cookies have been enjoyed during wedding celebrations and important gatherings, and even strung up as decorations for festivals. It was common for Italian households to have custom-made pizelle irons decorated with their family crest.
This pizelle iron is made in Italy by a company with over four decades of experience. Through the years, they have developed a variety of presses to create different types of pizelle. The placement of the furrows and grooves in the cooking plates are specially designed to allow for even cooking, as well as to create a decorative cookie worthy of its celebratory and ceremonial origins.
Cannot be used on induction stovetops. Hand wash and dry immediately. Do not use abrasives to clean.
¾ cups white sugar
1/2 cup butter, melted
1 tablespoon vanilla extract
1¾ cups all-purpose flour
2 tablespoons baking powder
Add 1 tablespoon of anise seeds or lemon zest if desired
In a large bowl, beat eggs and sugar until thickened. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth.
Heat the pizelle iron on the stovetop and brush with oil or non-stick cooking spray. Drop about 1-2 tablespoons of batter onto the center of the iron. (You may need to experiment with the amount of batter and baking time depending on your stovetop.) Cook for 20 to 45 seconds, or until steam is no longer coming out of the iron. Flip iron and repeat. Carefully remove cookies from the iron. Roll onto cones for ice cream while cookies are still warm and soft. Or, cool completely and allow to crisp before eating. Store in an airtight container.
For chocolate pizelles add ¼ cup cocoa sifted together with flour and baking powder; ¼ cup more sugar; and ¼ teaspoon more baking powder.
This Italian waffle iron company has been creating traditional dessert presses for over 40 years, and they were one of the first to innovate, design and manufacture an electric pizelle iron. Their aim is to foster the rich tradition of decorated Italian cookies through the production of their appliances and tools.
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