These Almond Pizzelle Cookies are such a treat! They’re light, buttery and crispy. Add these Italian waffle cookies to your dessert tray or serve them with coffee for a delicious snack!
Apparently, I’m only publishing Christmas treats starting with the letter “p” this year. I did Peanut Butter Cookie Variations, last week’s Panettone Recipe, and now, almond pizzelle (peet-ZELL-ay) cookies.
What’s next? Prune cake? No, definitely not.
Pizzelle (that’s plural, by the way, so no need to add an “s”), are thin, Italian waffle cookies typically flavored with anise. As I mentioned in my Italian Cookies post three years ago (wow), I’ve never been a fan of anise. So, pizzelle were always “meh” to me.
But, I got to thinking. Now that I’m a big girl, with my own food blog and all, I could make any kind of pizzelle I want. Right?
I’m excited to share this overnight panettone recipe with you! Panettone is a lightly sweetened, Italian Christmas bread with dried fruit. My version has rum-soaked raisins, vanilla sugar and citrus zest.
I’ve had panettone (pahn-ay-toh-nay) on my baking bucket list since I started this blog. Every year of my life, we’ve had store-bought panettone during the Christmas season. My brother nicknamed it “Tony’s bread” as a teen, and we’ve jokingly called it that ever since.
It’s an Italian thing to purchase at least one of these domed, fruit-studded loaves of sweet bread for home, plus more to give as gifts. Yes, people usually buy the panettone.
Because making panettone from scratch the old-school way is a pain in the culo, with several days of preparation required. (Don’t worry, I’m not going to put you through that.)…