39 days until christmas! that means it’s time to bring on the christmas cookies, bars and treats, and pizzelles are up first. these are a staple in my nona’s cupboard, you can always find a tin ready to be brought out with coffee, given as gifts, or made into ice cream or nutella sandwiches. pizzelles are a beautiful wafer cookie made with only a few basic ingredients and a touch of anise, originating from abruzzo (where my best friend’s family is from!), requiring a pizzelle iron to press the batter thin and stamp the traditional snowflake pattern.*
it takes a bit of time and patience to make a big batch of pizzelles for a party or gift giving, and one of my favourite ways to spend a snowy day. throw on a cozy sweater, set up your pizzelle making station, and put on a classic cliche christmas movie (i still watch love actually once a season 😳) and iron away. it’s repetitive and relaxing and picturesque with fat snowflakes falling outside your window and the smell of anise in the air.
i still use my nona’s recipe that i have saved as a note on my phone from like 4 years ago, sometimes substituting almond extract for anise, or adding a bit of orange zest – you can play around with any variation. i dressed these up in their christmas best in tempered dark chocolate and crushed pistachios – they make the cutest gift!
*note about the pizzelle iron you choose to use: i’ve found that the new irons by companies like cuisinart (the one i have) use non-stick plates, which are helpful when cleaning, but don’t make the cookies as crispy as my nona’s old school metal one – they’re harder to find now but if you can get your hands on one, definitely use it!
*p.s.s – here’s a christmas clock countdown for you, if you’re as excited as i am about the holidays!
dark chocolate + pistachio covered pizzelles
*makes about 32 pizzelles
4 large eggs
1/4 cup canola oil
1/2 cup sugar
1 tablespoon anise extract
flour as needed
3/4 cup dark candy making chocolate (i bought mine at bulk barn)
1/2 cup crushed pistachios
cream the oil and sugar together for a few minutes, then add the eggs and anise, and mix until well combined. add the flour a heaping tablespoon at a time, until you have the consistency of pancake batter. pour into a spouted measuring cup.
heat the pizzelle iron until a drop of water sizzles. pour about a tablespoon of batter onto the iron and close. cook for about 1 1/2 minutes or until golden brown. remove and place on a wire rack to cool.
melt 1/2 cup chocolate in 20 second intervals in the microwave, stirring well after each stint. once completely melted, add the remaining chocolate and stir until melted. microwave for another 20 seconds and then dip pizzelles halfway into the chocolate, gently shaking off extra. dip in crushed pistachios and place on wire rack to set.
store in an airtight tin for up to two weeks.