i can never believe how quickly time passes. a whole semester of italian class went by in the blink of an eye – last week was officially my last class of italian 101. basically that means 2 things: first that it should technically be spring (and it’s not and that makes me really sad) and second, it means my trip is really really soon. it’s happening. wait, what?!
we booked so long ago that it didn’t feel like it was happening – literally in january at the start of the year when we decided we’d forgo a resort because it wasn’t worth the money. we just found a flight and booked all in one night. and for the longest time it hadn’t settled in. sure, i was attending classes and doing my homework and trying to learn the basics so i can communicate with my people, but it was so dark and cold it seemed like a distant daydream.
until last week, that is. i had my final presentation in which i had to describe to the class somewhere i would like to visit, the people i would meet and the food i would eat, and it really started to sink in that we were leaving in 2 months. 2 MONTHS until i’ll be in my personal utopia and all of the things i was reading to my peers in italian would be real. i would be eating pizza and pasta and fresh fish and sfogliatelle and gelato. i’ve never been so anxious or excited for something in my life.
so, to share with my class a little taste of what i’d get to experience, i brought pizzelles to class for them. so delicate and pretty; so simple to make and so addicting. i grew up eating my nona’s flavoured with anise, but i used a splash of amaretto and almond extract this time with amazing results. you need a pizzelle iron to make these, unfortunately, but if you have one i strongly suggest you make a triple batch 🙂
*makes about 35
6 tablespoons neutral tasting oil (vegetable works best)
1/4 + 2 tablespoons sugar
6 drops of flavouring (anise or almond extract)
1 splash amaretto liquore
flour as needed
• cream the oil and sugar together until pale. add eggs and whisk until all incorporated. add flour a tablespoon at a time, mixing well after each addition, until you have the consistency of a thin pancake batter.
• pour a heaping tablespoon onto your heated pizzelle iron, and cook as you would a waffle, over medium heat until golden brown. carefully remove with a butter knife. pizzelles with crisp up as they cool