Electric pizzelle irons can be found in larger kitchen sections of major department stores, specialty kitchenware stores, or online. Most pizzelle irons will range in price from $14.99 (Toastmaster) to upwards of $49.99 (VillaWare, Cuisinart, etc.)
Many pizzelle irons can be purchased online. Try visiting these sites:
www.kitchencollections.com (Toastmaster model is available here)*
are Italian wafer cookies that are the oldest known cookies. The first
Italian pizzelle irons were made with family crests and were passed down
to each generation. Most commonly pronounced "pit-sell," the name comes
from the Italian ‘pizze’ meaning ‘round and flat.’ Many countries have
adapted this cookie such as the Scandinavian "lukken" and the Swedish "krumkake."
These wafer-type cookies were first used in ancient times to mark the celebration, Festival of the Snakes. It has since become tradition to use pizzelles to celebrate any holiday or festive occasion. Today, family crests on old irons that were baked over open flames have been replaced by modern electric appliances similar to waffle irons that have floral or basket-weave patterns that make a three- to four-inch cookie.
Pizzelles are a very versatile cookie. While still warm from the iron, they can be cut into smaller triangles, rolled into cylinders or cones, or shaped into baskets/cups. From a simple dusting of powdered sugar to a dunk in melted chocolate, a variety of fillings, coatings and shapes make the creative possibilities endless.
The basic pizzelle recipe has undergone little change through the years. However, there are variations based on using either butter or vegetable oil; and of course, many flavorings are available including the traditional anise and lemon (not used at the same time) to more modern flavors of vanilla, almond, spice or chocolate.
Lemon Twist Pizzelles
For the cookie:
Beat together eggs, oil and sugar. Mix in flour until combined. Add in lemon peel and extract. Preheat pizzelle iron, bake 1 tablespoon of dough for each cookie until brown. Roll warm cookie around cream horn mold to form cone and cool on rack. Can also leave flat to make sandwich cookies.
For the filling:
½ cup vegetable shortening
Beat together all ingredients until light and fluffy.
8 oz of white chocolate melted
Melt the 8 oz of white chocolate and use to dip the end of the cones so that the ends are sealed and the cone will hold the filling. Allow to set-up.
Lightly toast the sliced almonds in a 350 degree oven for approximately 5 minutes or until lightly golden, stirring once. Place into a shallow bowl or pie plate for dipping.
Once the ends are set, melt the 12 oz of white chocolate and put the prepared filling into a pastry bag or plastic zip bag with corner cut at approx ¾ inch. Pipe filling into cones and then dip the large end into the white chocolate to seal in the filling. Then proceed to dip this end into the almonds and allow to set-up.
Once all cones are filled and dipped into white chocolate and sliced almonds, melt the 4 oz of milk chocolate and put into a piping bag or plastic zip bag with small corner snipped so chocolate can be drizzled in a criss-cross patter over the cones between the two dipped ends.
Yields 28-36 cookies.