As I poured a spoon full of sticky batter into the sizzling hot indents of the machine, I glanced over to my Nonie. She nodded, “go ahead.” I let the batter drop into the center of the intricate shape it would soon become and closed the lid, steam slipping out the sides. I waited 30 seconds and then looked to my Nonie to advise me if they were ready, she knowing the motions and measurements by heart and the timing of the machine by intuition. She shook her head. “Not yet, Tess. Be patient.” And so I was for another 15 seconds until she nodded. It was time, they were done. I lifted the lid to reveal two perfectly shaped snowflakes, quickly making sure to delicately remove them from the hot surface. I set them aside to cool and then added two more dollops of batter to the machine, excited to finally be learning how to make my Nonie’s Pizzelles.
Growing up, I had only ever eaten what my Nonie would bring to our house for dinner or dessert but never before did I bake with her. Now here we were, side by side. I, following her instructions, looking to her for guidance, listening to her words for measurements, glancing at her for the go ahead. And she, watching and checking over my shoulder to see if I was doing everything right. I always thought of pizzelles as a specialty of hers, one of my favorite traditional Italian cookies that appeared on holidays and sometimes “just because.” They were dainty snowflakes no matter the season, confectionary sugar sprinkling my lips and shirt.
In essence, pizzelles are quick and easy to make. But at the end of the day, there is just something so special about learning a recipe from your grandmother while she stands right next to you.
What you will need:
1 cup all-purpose flour
1 teaspoon of baking powder
Pinch of Salt
2/3 cup sugar
3 eggs (room temperature)
2 teaspoons vanilla
1 tablespoon Crisco
½ cup margarine (we use Blue Bonnet)
Pam Non-Stick Cooking Spray
1) Preheat Pizzelle maker.
2) Once hot, spray the snowflake indents of the machine with Pam. Place a sheet of paper towel on the hot surface of the machine and then close the lid. This ensures that the excess Pam is absorbed.
3) After 30 seconds, remove sheet of paper towel and discard.
4) In a small bowl, sift the flour, baking powder and salt. Set aside.
5) In a large bowl, add the sugar, eggs and vanilla. Mix thoroughly with electric beaters.
6) Add the Crisco and margarine to the large bowl. Mix thoroughly with electric beaters.
7) Take the small bowl with the flour, baking powder, salt mixture and gradually add it to the large bowl while mixing it thoroughly with electric beaters.
8) Once batter is mixed and slightly sticky, scoop a generous teaspoon of batter and drop it into the center of the snowflake indent on the machine. You may need to use your finger to help the batter slide off of the spoon.
9) Repeat with another scoop of batter onto the second snowflake indent of the machine.
10) Close lid of the pizzelle maker.
11) After 45 seconds, open lid and check to make sure the pizzelles are slightly golden brown.
12) Quickly and delicately remove the pizzelles from the machine. Be careful! The surface is VERY hot. Set the two pizzelles aside on a baking sheet to cool.
13) Repeat with the rest of the batter.
14) Lastly, add confectionary sugar to a sifter. Sift confectionary sugar over the pizzelles so that each one is lightly coated. (If you don’t like confectionary sugar, simply eat the pizzelle plain).
A memory and a recipe for you & i.