As Easter approaches, I remember a wonderful treat from my childhood.
When I was about 10 years old, my family lived in an apartment in the midst of a big Italian family. The grandparents, known to all as “Ma and Pa”, lived in the “Big House” which was surrounded by the smaller homes of their many children and their families. Two unmarried daughters as well as the family of one of their brothers also lived in the Big House. It was clear that the Big House served as the social and communications center for the whole family.
Evening meals were a gathering of the famíglia, with the women serving the meal to the men who ate at a long wooden table in the kitchen. Then the children took their turn, and finally the women ate and cleaned up. This family tradition carried over into many other activities, especially near the holidays. In the spring, before Easter, there was a great deal of cooking and baking in preparation for the celebration ahead.
A favorite during this baking spree was the pizzelle. These delicate cookies were baked outside over a hot stove. Kids clustered around to get them still warm from the griddle. That’s still the best way to eat them. You can spread them with butter or jam while they are still warm, and they are so good. You can also form them around a conical wooden dowel (like the plunger in a chinois) while they are still soft and warm. As they cool, they will firm up and make a perfect cone for your gelato or ice cream.
You will need a special pizzelle baking iron, but you can find one in most specialty cooking stores or websites.
1¾ Cups flour
1½ teaspoons baking powder
1 teaspoon lemon zest
½ Cup sugar
1 stick unsalted butter, melted
1 teaspoon vanilla
¼ teaspoon anise extract
melted butter to brush the pizzelle iron
1. In a small bowl, combine the flour, baking powder, and lemon zest and set aside.
2. In a medium bowl, beat the eggs and sugar together with an electric mixer until pale yellow and smooth. Add the melted butter, vanilla, and anise extract and beat until completely combined.
3. Gradually stir in the flour, baking powder, and lemon zest mixture to form a smooth batter.
4. Heat the pizzelle iron on both sides until very hot. Brush both sides of the mold lightly with butter, spoon in about 1 tablespoon of batter, and close the iron. Trim off any batter that oozes out of the iron. Bake about 1 minute on each side or until the pizzelle is golden brown. Transfer the baked pizzelle to a cooling rack and repeat the process until the batter is used up.
Yield: 24 to 30 5-inch cookies