These Italian Pizelle Cookies are crunchy and tender and made in a pizzelle press! They are flavored with anise and vanilla and are a perfect accompaniment to coffee or with an affogato!
Day 1 of the annual 12 Days of Christmas Cookies!
She’s back!!! A triumphant return of the 12 Days of Christmas Cookies! This was an ambitious tradition that I started in 2014, continued in 2015 despite working as a full time line cook and then I made it through 7 days of 2016. By Christmas 2016 I was a fledgling pastry chef, understaffed and I was completely overwhelmed. I am no less overwhelmed these days but I have a team of fabulous ladies who are helping me attempt to do it all!
I was first introduced to pizelle cookies when Chef Marc left a pizzelle press on my pastry station with a request for a tiny savory ice cream cone. [He also wanted a truffle ice cream, but that is a story for another day.]
When we were recipe testing for the opening menu of Davide, an Italian restaurant in the Meatpacking District of NYC, I tested and retested pizzelle cookies for an elaborate affogato sphere dessert. I fell in love with the delicate, crunchy cookies. Yes, me, Lindsey, the lover of huge, chewy cookies! While Davide fell through, I did get to put these little guys on the menu at Peasant.
Which meant that I got to make hundreds each week. Love was lost. 😆
And then found! Because how lovely are these?!
A few tips for Perfect Pizelle Cookies:
- Let the batter sit for an hour.
- Parchment for protection
- Preheat, spray, repeat!
- Let them cool in a single layer for ultimate crunch.