Page Contents:
-Electric Pizzelle Makers
-Electric Pizzelle Makers, NonStick
-Stovetop Pizzelle Irons
-Anise Seed
-Anise Oil
-Anise Extract
-Vanilla Extract
-Cone Shaper
-Bristle Cleaning Brushes
-Pizzelle Recipes
-Tips, Seasoning, Use
    & Care Instructions

Related Pages:
-Waffle Bakers
-Ostie Wafer Baker
-Krumkake Bakers
-Portioning Scoops
-Flavorings
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Pizzelle

"Pizzelle" literally means little pizzas, and named after their shape. In Italy, pizzelle may also be referred to by names such as ferratelle, nevole, ciarancelle, cancellette, catarette... and more. Pizzelle are thin wafer-like, crispy cookies made with eggs, sugar, flour, and usually anise (licorice) flavoring.

The first pizzelle makers were made of iron, in the Abruzzi region of Italy. Legend goes that some poor blacksmiths of the region used old railroad nails and pieces of track to forge the irons, called "ferratelle," referring to the ferrous metal. Because they were used over open fires, they had very long handles to keep the user from getting burned.

We still offer stovetop irons. In place of cast iron, the plates are now made of aluminum alloys. You'll need to use mitts when handling irons with steel handles on the stovetop. As with all traditional irons, ours have a spot where you can etch your family initials and a date. It was customary to etch the iron being given to the new bride, or to commemorate a special occasion. (Sorry, we are no longer able to etch.)

In electric irons, we recommend those with a regular finish, as opposed to those with non-stick surfaces, if you plan on using them often and for large batches (based on our customers' experience over the many years that we have been selling them). After they are seasoned (easily done, as explained in our Use & Care Instructions), they will do a great job of keeping the cookies from sticking. The cookies are also crispier.

Check out Grandma Fante's Pizzelle Recipe, at the bottom of this page, and a link for more recipes and helpful tips. 

Important Seasoning Instructions are also found below.

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Electric Pizzelle Makers - Regular Surface

	Palmer Pizzelle Maker $56.99 #3356 [Read More]	Makes two 5" round pizzelles, C. 1/4" thick with 1/8" wide grooves, 120v 800w, UL listed, Cast aluminum plates, Chrome and cast aluminum body, UL Listed 120v, 60hz, 800 watts, 5 year manufacturer's warranty (Palmer stipulates that you contact them directly for warranty repairs.) Made in USA Model 1000 Palmer Pizzelle Maker Manual & Recipes
	Palmer 3 Ovals Pizzelle Maker $56.99 #3362	Makes three oval pizzelles, 4-5/8" x 2-3/4", C. 3/16" thick with 1/8" wide grooves, 10" x 5" oval plates, UL Listed 120v, 60hz, 800 watts, 5 year limited warranty (Palmer stipulates that you contact them directly for warranty repairs.) Made in USA Model 3600 Palmer Pizzelle Maker Manual & Recipes
	Cucina Pro Pizzelle Baker $44.99 #7111	Makes two 5" round pizzelles, C. 3/16" thick with 3/16" wide grooves, Ready light, Lid locking clip, Cast aluminum polished plates, Chrome exterior, 3-1/2" long handles, UL Listed 120v, 60hz, 750 watts, 1 year limited warranty Made in China CucinaPro Pizzelle Baker Manual & Recipes

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Electric Pizzelle Makers - Non-Stick Surface

	Chef'sChoice PizzellePro ExpressBake Non-Stick $49.99 #1117	Makes two 5" round pizzelles Baking indicator light, Cast aluminum plates with Non-Stick coating, Chrome exterior, Lid locking clip, 1 year limited warranty Model 834 Chef'sChoice PizzellePro ExpressBake User Manual
	Cucina Pro Pizzelle Baker Non-Stick $49.99 #7113	Makes two 5" round pizzelles, C. 3/16" thick with 3/16" wide grooves, Ready light, Lid locking clip, Cast aluminum plates with Non-Stick coating, Chrome exterior, 3-1/2" long handles, UL Listed 120v, 60hz, 750 watts, 1 year limited warranty Made in China
	Cucina Pro Quattro Pizzelle Baker Non-Stick $44.99 #7120	Makes four 3" pizzelles, C. 3/32" thick with 3/16" wide grooves, Cast aluminum non-stick plates, Chrome and plastic body, UL listed 120v, 60hz, 750 watts, 1 year limited warranty Made in China -It takes a little care and speed to get excellent results from the Quattro Pizzelle Maker. -Because there are four pizzelle molds to fill, it can take a little longer to drop the batter. Speed will insure that they will bake about the same amount of time and give them more even coloring. -Use a measuring utensil, like a scoop or spoon, sized to the amount of batter you'll need to drop for each pizzelle.
	Cuisinart Pizzelle Press Non-Stick $49.99 #9887	8-3/4 x 7-3/4" base, Makes two 4" round pizzelles, 5 browning settings, Ready and done lights, Lid lock, Cast aluminum non-stick plates, Brushed stainless exterior, Cord wrap and side storage, UL Listed 120v, 60hz, 1000 watts, 3 year limited warranty Made in China Model WM-PZ2 Cuisinart Pizzelle Press User Manual

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Stovetop Pizzelle Irons

	Round Stovetop Pizzelle Maker $16.99 #7869	Makes approx. 6 mm thick pizzelles, Cast aluminum plates, Raw, unpolished surface, 5" round, 14" long plain steel handles, Handle clamps keep it closed tight while baking. Made in USA Note: - See seasoning and care instructions below.
	Rectangular Stovetop Pizzelle Maker $16.99 #7870	Makes approx. 6 mm thick pizzelles, Cast aluminum plates, Raw, unpolished surface, 3.5" x 6" rectangles, 14" long plain steel handles, Handle clamps keep it closed tight while baking. Made in USA Notes: - The splotch mark inside one of the diamonds is normal. - See seasoning and care instructions below.
	CBE 7" Stovetop Pizzelle Baker $49.99 #7932	7.25" diameter plates, 2 mm thick plates, 10.5" long overall, 8 mm thick cast aluminum alloy plates, Steel hinge pins, Screw-on thick steel handles with beechwood hand holds, Made in Italy Use and Care Instructions
	Cast Aluminum Stovetop Pizzelle Iron with Wood Handles $29.99 #7930	Makes approx. 6 mm thick pizzelles, Cast aluminum plates, 5" round, 16" long, Wood shaping cone included Made in Italy Note: - See seasoning and care instructions below.

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Anise Seed, Oil & Extract, Vanilla Extract

	Anise Seed $2.29 #16265	Net weight 1.5 oz.
Go to FLAVORS page	Pure Anise Oil	Pure USP Grade. Use sparingly. Anise Oil may become crystallized when exposed to cool temperatures, and does not affect the potency or taste of the oil. Simply allow to liquefy again at room temperature.
	Pure Anise Extract	Prepared from alcohol, water and anise oil
	Pure Vanilla Extract	In a variety of origins

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Cone Shaper & Cleaning Brush

	Wooden Shaping Cones: Krumkake Cone Waffle Cone	8.3" long, 4.3" long cone, 1.75" maximum diameter, Natural beechwood, Made in Italy Roll cookie around it when cookie is still freshly hot and pliable Krumkake Cone Rolling Instructions
	Wire Bristle Brush $2.99 #19202	Medium grade stiffness, Steel bristles, Molded plastic handle, Made in USA Use only on bare metal surfaces!
	Round Cleaning Brush for Non-Stick $2.99 #19201	6" long, 3/4" round bristle head, Nylon bristles, Molded plastic handle, Easily cleans burnt-on foods Made in USA For use on metal and non-stick surfaces

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Grandma Fante's Pizzelle Recipe

This recipe has been around since the beginning of the century, and has been enjoyed by the thousands upon thousands of our customers who have, over the years, purchased pizzelle irons from us.

6 eggs
12 Oz. sugar (1.5 Cups)
10 Oz. melted Crisco shortening (1.25 Cups)
1 Tablespoon Anise Seeds
1 Tablespoon Vanilla Extract
Juice and grated rind of half lemon
Juice and grated rind of half orange
1 Lb. 3 Oz. all-purpose flour (3.5 Cups)

Beat eggs and sugar until they become light and foamy.
Beat in the remaining ingredients as follows:
Add the melted shortening, a little at a time.
Add the anise seeds, vanilla, grated rinds and juices.
Gradually add the flour until a light dough is formed; light enough to drop onto the iron with a spoon. You may have a little bit of flour left over.

Not everyone can deal with the anise seed getting between their teeth. For you, we recommend pulverizing the seeds in your food processor, electric mincer or mortar and pestle. Or you can use the oil or extract for the traditional licorice flavoring of this cookie.

Fante's 1960 Pizzelle Recipe


(Why more flour back then? The eggs were larger, we're told.)
 

 
Leslie Land's Heirloom Pizzelles


(Archived Copy)

 
Traditional Pizzelles

1 egg
1 tablespoon melted and strained pork fat
2 tablespoons sugar
Flour
A bit of liqueur
 

 
Traditional Soft Pizzelles

10 eggs
250 grams (c. 1 cup) sugar
500-600 grams (c. 2-3 cups) flour
200 grams (7 oz. by weight) melted and strained pork fat
1 envelope yeast
Grated rind of a lemon
 

 
Old Country Pizzelles

3 eggs
2 cups flour (approx.)
3/4 to 1 cup sugar
1/2 cup oil
2 tsp baking powder
1 tsp vanilla extract
1 tbsp anise seed

Beat eggs lightly.
Add oil, anise seed and vanilla.
Stir in sugar.
Add sifted flour and baking powder and stir until mixture can be dropped from a spoon.
If too sticky, more flour may be added.

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Making Cones, Cups and more

To make cones for ice cream or other fillings, use a wooden shaping cone or a lady lock mold. While the pizzelle is still hot and soft, gently wrap it around the cone. It will quickly harden to that shape.

To make cups, press hot pizzelles into muffin tin cavities. Allow the molds to cool before removing, then fill with ice cream, fruit, etc.

To make pizzelle pie slices, alternate 5 to 7 thin layers with pizzelles and pudding. Refrigerate overnight. Cut into pie slices before serving.

To make chocolate filled pizzelles tubes, quickly place a bunch of chocolate chips in the center of a hot pizzelle, and gently roll into a tube. The chocolate will melt, and harden again as it cools.
 

 
Storing Pizzelles

Storing pizzelles can make them limp as they absorb surrounding moisture. If this happens, put them in a hot oven for a short time and they will regain their crispness.

 
Tips for Electric Pizzelle Makers

- For a lighter batter, use cake flour instead of all-purpose flour. It can be refrigerated to be used at a later time; usually best, however, when used within 24 hours. Allow refrigerated batter to come to room temperature before using.

- Bake when humidity levels are low. High humidity in your kitchen can be an important factor when baking, and can cause the best seasoned irons to stick.

- Make sure the pizzelle iron has heated properly, about 5 to 10 minutes or per the manufacturer’s instructions.

- If the iron has a non-stick coating, do not season. We do recommend a light spray of a vegetable oil.

- For irons with a metal surface, we recommend seasoning before each use by lightly brushing both plates evenly with melted shortening, using a regular pastry or basting brush. An alternative method is to take two slices of white bread, spread shortening on both sides of each slice, and bake in the pizzelle maker. Then discard.

- The first pizzelles baked on metal-surface irons may stick. Clean off the plates and re-season.

- Too much oil (or grease, shortening, etc.) in your recipe may cause some of it to run out. Keep a moist towel handy to wipe up as needed.

- Centers of bottoms usually turn out slightly darker, as the batter starts cooking the moment it lands on the hot surface of the pizzelle iron. Avoid this by working quickly in placing the batter on the surface and closing the lid. A #40 ice cream scoop will keep the batter inside the a standard pizzelle design; a #50 makes the batter overflow a bit, so you can afterwards trim to a perfectly round shape.

- Remove baked pizzelles with a heat resistant tool without sharp edges.

- After baking, clean the plates using a stiff nylon bristle brush for non-stick surfaces, and a light-wire brass or steel bristle brush for uncoated metal surfaces (or run a fork point around the design grooves) to remove stuck-on batter. Then clean with cloth or paper towel.

- While still hot, place it on its sides, open like a book, over paper towels or newspapers. The heat keeps the oils fluid, so they’ll slide off the plates and out of the bottom tray.

- After the unit cools, place a paper towel between the plates before storing. Store the pizzelle maker in its box, in a cool, dry place.

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How to Season & Use
Stovetop Pizzelle Irons

It's easier to use a stovetop pizzelle iron if you adapt the ingredients of your batter recipe to create more of a dough. Often, you can do this by simply adding flour. Batters generally give you a lighter tasting pizzelle, so experiment with your recipe.

To season the iron, coat the plates with a vegetable oil and heat on the stove for 5-10 minutes. Flip the iron every minute or so, to heat both sides evenly.

If using a dough recipe, roll pieces into small balls before placing on the plate and squeezing the handles shut. Start small to avoid a mess on your stove. Attach the handle clip to bake the pizzelle evenly thick.

For the first few pizzelles, add the batter or dough and cook for about 1 minute, turning the iron over every 15 seconds or so. As the iron gets hotter during baking, pizzelles will bake faster. Throw away the first few pizzelles, as they will have soaked up the excess oil from the seasoning.

Baking time will also vary from between about 20 and 60 seconds based on the temperature output of your burners. The direct heat of gas burners is generally hotter than the indirect heat from electric burners, but either will work well with a little patience and experimentation. If too hot, they bake unevenly; if too cool, they'll stick if you peek.

After baking, remove stuck-on food while still warm, and wipe surfaces with a cloth. Lightly oil the steel handles, to prevent them from rusting; if they rust, a light sanding and a little oil will restore their finish.
 

Print Instructions and Recipes

Nostalgia
	Vitantonio Pizzelle Chef #300 Manufacturer no longer in business	Makes two thin 5" round pizzelles Pizzelle Chef & Pizzelle Maid Instruction Booklet
	Vitantonio Pizzelle Maid #400 Manufacturer no longer in business	Makes one thin 7" round pizzelles, which can be broken into 4 wedge shapes, or rolled into a large cone Pizzelle Chef & Pizzelle Maid Instruction Booklet
	Berarducci Bros Mfg Dolce Pizzelle Maker Manufacturer no longer in business	Dolce Instructions & Recipes Booklet
	VillaWare Prima Pizzelle Maker Discontinued by the manufacturer in 2007	Makes two round pizzelles, C. 3/16" thick with 3/16" wide grooves, 120v 750w, UL listed, Cast aluminum plates, Chrome and plastic body, 1 year warranty China Model 5000
	VillaWare Prima Non-Stick Pizzelle Maker Discontinued by the manufacturer in 2007	Makes two round pizzelles, C. 3/16" thick with 3/16" wide grooves, 120v 750w, UL listed, Cast aluminum non-stick plates, Chrome and plastic body, 1 year warranty China Model 5000NS