I cook these sweet pizzelle using my great Aunt Italina’s hand-made waffle iron but if you don’t have one, you can easily use an electric waffle maker instead.
I like these served simply with a dust of icing sugar but they’re also perfect topped with a dollop of mascarpone and a cascade of fresh berries.
- 6 eggs
- 165 g (¾ cup) caster sugar, or to taste
- grated zest of 1 lemon
- 125 ml (½ cup) light extra virgin olive oil
- 200-230 g plain flour (depending on the size of your eggs)
- 3 tsp baking powder
- pinch of sea salt
- butter, for greasing
- icing sugar, for dusting (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Place the eggs and sugar in a large bowl and whisk for 2–3 minutes until pale and fluffy. Add the lemon zest and oil and mix well.
2. Sift the flour over the egg mixture and stir gently with a wooden spoon until well incorporated. Start with 200 g and if the batter is too runny, add the rest of the flour to create a sticky and smooth batter, similar to pancake batter. Stir in the baking powder and salt.
3. Heat a pizzelle, waffle iron over medium heat. Unless you’re using a non-stick waffle iron, grease it with butter or, as my Nonna used to do, the fat from sliced prosciutto. Put 2 tablespoons of batter in the iron (depending on how big your waffle iron is), close the lid and cook until golden. Turn the iron it over halfway through to ensure even cooking. Repeat with the remaining batter, then dust with icing sugar and serve immediately.
Silvia Colloca shares her Italian family secrets in the brand-new series, Cook like an Italian.