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?
So, I asked Mom to borrow her pizzelle maker.* Of course, she gave me a bottle of anise extract too, so I could try a combo of anise and vanilla, the way she makes them. She even had her actual recipe, I mean list of ingredients, written in her binder.
I snapped a photo of the list. And, I fully intended to make a small batch of classic, anise pizzelle and one with another flavor, such as lemon. But, later, as I was perusing the manual tucked into the box with the pizzelle press, I came across a recipe for an almond variation.
You may recall I have a weakness for baked goods and breakfast items with almond extract. I use it in Our Favorite Pancakes, this Back to School Pound Cake, and even in the dough for this Blueberry Pie with Sugar Cookie Crust. Almond pizzelle needed to happen!
So, I began experimenting with using just almond extract to flavor Mom’s recipe. After a couple adjustments (such as adding salt), my pizzelle still needed something. Maybe a touch of vanilla extract, like Mom adds?
Yes! That did the trick.
And, true story, I’ve never eaten so many pizzelle in my life. I mean, in one afternoon, I consumed more pizzelle than during all my years combined.
It was obscene.
I wasn’t the only cafone, though. My hubby kept swooping in to steal pizzelle as I admonished him, with crumbs on my mouth, to SAVE SOME FOR THE PHOTOS!
So, friends, I’m sharing my almond pizzelle recipe with you. I’m also including the anise option for those who prefer traditional pizzelle. And, by all means, feel free to experiment with other flavors. Lemon? Orange? Chocolate?
And, guess what? You can even shape the pizzelle into little bowls (mold them around a ramekin while they’re warm) and fill them with ice cream, mousse or custard. If you do, invite me over!!
* A note about pizzelle makers. I recommend getting one that has a wide handle that’s easy to open and close. Maybe this one or this one (affiliate links). Mom’s has a thin wire clasp that’s challenging for anyone with joint pain (hello, arthritis) to hook and unhook repeatedly.
Also, the thickness of your pizzelle will depend on your pizzelle press. If you want thin wafers, as pictured in this post, go for one with shallow grooves in the snowflake design. If you prefer thicker pizzelle, you’ll need an iron with deeper grooves.
(Recipe Source: Adapted from my Mom’s recipe. I added salt, used all butter instead of mostly margarine, and substituted almond extract for the anise.)