Chocolate Mint Pizzelles Recipe (2024)

FAQs

Why are my chocolate pizzelles sticking? ›

A: Did you coat the pizzele maker with oil before starting to make a batch? That's the first thing you must do each time. Put a little oil on it, wipe up the excess and heat it up!

You should end up with a fairly thick pancake-like batter. Some online recipes seem to produce more of a thick batter. You could add a bit more flour if you want that kind of consistency - though I have no experience with how that cooks up. Note that the pizzelle maker I have is about 30 years old.

Pizzelles should be crunchy! They're a thin, light, crispy cookie. If your pizelles are soft, it means they have absorbed moisture from the air or they weren't cooked enough.

As far as the fat used in pizzelle, some recipes will call for oil, others margarine, lard or Crisco. But having tried other fats, I always return to unsalted butter. They crisp up nicely, don't have an oily aftertaste, and cook to perfection in their special pizzelle press.

The best way to keep pizzelle cookies nice and crisp is to make sure they are cooled completely before storing or stacking. They're best stored wrapped in aluminum foil but you can also use plastic bags, containers, or cookie tins once cooled.

A Crispy History

Pizzelles, the oldest known waffle cookies, originated in Italy. The name pizzelle is based on the Italian word 'pizze' meaning round and flat, with the ending 'elle' referring to its small size.

You'll need to grease your uncoated pizzelle iron before getting the batter on there, and since we suggest using shortening or vegetable oil for best results, we always have a pastry brush on hand to get every little nook and cranny well coated.

Allow cookies to cool completely, then transfer them to a storage bag or airtight container. They can be stacked as long as they are no longer warm. Store at room temperature for 3 to 4 weeks or wrap them in a layer of plastic wrap and freeze for several months!

Put 2 tablespoons of batter in the iron (depending on how big your waffle iron is), close the lid and cook until golden. Turn the iron it over halfway through to ensure even cooking. Repeat with the remaining batter, then dust with icing sugar and serve immediately.

Can you make pizzelles on a rainy day? ›

“Pizzelles require patience to make,” Lafferty reminded those in attendance. “People say you shouldn't make them on rainy or snowy days, but I think that's an old wives' tale. I always make mine on bad-weather days, when I have a lot of downtime.”

You can absolutely substitute butter for oil (and vice versa) when you're cooking. But, since butter contains water and milk solids, it's not always as simple as you'd think.

Butter and then frozen dough is our preference for perfect flavor, texture, and appearance. Margarine~ This cookie wasn't bad in flavor, but it was very flat and quickly turned quite crisp.

Spreading: Use butter and oleo interchangeably as a spread for toast, bagels, muffins, or pancakes. The two creamy spreads act and taste similar when used at room temperature or cold.

Not baking the macarons long enough may cause them to be too gooey on the inside and not have the top be attached to the bottom. This is an easy fix, bake the macarons until they are fully baked. To know when the macarons are done baking, wiggle one shell and if it jiggles continue to bake it.

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

Pizzelle are made on a pizzelle iron, which works a lot like a waffle iron. Add the batter to the heated iron (it usually only needs to be greased for the first batch), then close and cook for about 90 seconds.

First, try adding more liquid to the dough. This can be milk, water, or even just a little bit of extra oil. If that doesn't work, you can try kneading the dough for a few minutes to help it come together. Lastly, if all else fails, you can always add in a few tablespoons of flour to help bind the dough together.