I love a crispy pizzelle! I was first introduced to these traditional Italian cookies by a friend who made them every year for our kids’ preschool Christmas celebration. They were so pretty and delicious that I put a pizzelle iron on my holiday wishlist. 🙂 Eating them with ice cream made me understand why my husband loves waffle cones too. This is a wonderful version with subtle lemon flavor.
This special dessert recipe was adapted from a Food 52 community pick, contributed by Hilarybee. I used lemon extract but may try orange next time. I also increased the amount of Meyer lemon zest and added salt.
The original recipe also recommends serving them filled with pastry cream or mousse or sandwiched with a little bit of lemon curd. Yum!
- 3/4 cup plus 2 T granulated sugar
- 3 large eggs, at room temperature (I place them in a bowl of warm water)
- 1 stick of unsalted butter, melted and cooled
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon pure orange or pure lemon extract
- zest of 2 Meyer lemons
- 2 teaspoons baking powder
- 1/8 tsp coarse salt
- 2 cups all-purpose flour, spooned and leveled
- Whisk to combine the flour, baking powder, and salt. Set aside.
- Combine the sugar and eggs in the bowl of a stand mixer. Beat on medium speed for 1 to 2 minutes until well incorporated. Note: The eggs must be at least room temperature; cold eggs will result in an unworkable batter.
- Slowly drizzle the melted butter into the mixture, while mixing on medium speed.
- Add the extracts followed by the zest.
- On low-speed, add the flour mixture 1/2 cup at a time. Alternate between medium and low-speed while beating in the flour. (I turn it to low while pouring in the flour; medium to incorporate the flour before adding more).
- The batter should have a satin sheen to it, but should be light and stiff. If your batter is too liquid, add more flour, a tablespoon at a time until the batter is stiff.
- Using a tablespoon scoop, place dollops of batter into the iron. The cookies take about 25-30 seconds in the iron.
Note: Fresh, hot cookies can be rolled or shaped into cups. I shaped them into cups by placing a hot cookie on the base of a juice glass and then topped it with an inverted glass prep bowl. The cookies cool very quickly and maintain the shape.