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Piccolo Pizzelle Baker by Cucina Pro - 100% Non Stick
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- The Piccolo Pizzelle Baker makes 4 mini pizzelles at a time
- Cookies measure at 3.25 inch, the perfect bite size for any occasion
- Steam guard protects hands
- Extra-thick baking plates ensure even heat distribution
- Non-stick grids for easy clean up
- Hand wash only
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The cutest Pizzelle's you have ever seen Pizzelle (pronounced with ts sound, like pizza) (singular pizzella) are traditional Italian waffle cookies made from flour, eggs, sugar, butter or vegetable oil, and flavoring (often vanilla, anise, or lemon zest). Pizzelle can be hard and crisp or soft and chewy depending on the ingredients and method of preparation. Pizzelle were originally made in Ortona, in the Abruzzo region of south-central Italy. The name comes from the Italian word for round and flat (pizze); this is also the meaning of the word pizza. Many other cultures have developed a pizzelle-type cookie as part of their culture (for example, the Norwegian Krumkake). It is known to be one of the oldest cookie.] Pizzelle are known as ferratelle in the Lazio region of Italy. In Molise they may be called ferratelle, cancelle, or pizzelle. The cookie dough or batter is put into a pizzelle iron. The iron stamps a snowflake pattern onto both sides of the thin golden-brown cookie, which has a crisp texture once it is cooled. Pizzelle shaped into a cannolo and filled with an orange-almond creme. Pizzelle are popular during Christmas and Easter. They are often found at Italian weddings, alongside other traditional pastries such as cannoli and traditional Italian cookies. It is also common for two pizzelle to be sandwiched with cannoli cream (ricotta blended with sugar) or hazelnut spread. Pizzelle, while still warm, can also be rolled using a wooden dowel to create cannoli shells.
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Operation is simple: you place one-inch balls or a couple of teaspoons of dough, depending on the recipe, in the center of each mold, then close the lid, locking it in place with the metal clip attached to the top handle. Although the instructions estimate approximately 40-50 seconds of cooking per batch, I found that it took a couple of minutes to get mine to the right doneness, but, of course, that may be recipe specific. It does take some experimentation to get the dough placed just right to get centered pizzelles, something that I never found a problem with a bigger pizzelle maker that I used years ago. Even off-center pizzelles cook perfectly -- they just don't look as nice. It took me an entire batch to get comfortable, so, if you're planning to make these for an occasion, make sure you allow yourself enough time to practice. The instructions recommend placing the dough just behind the center, but I found that to be horrible advice. Put the balls in the center of each impression, and adjust from there. I had no problem with unevenly cooked or burned cookies, nor did I find that I had to work exceptionally fast.
The pizzelle maker comes with a small, wooden cone shaper. The size of both the cone and the pizzelles makes for tiny waffle cones, something that would be cute as toppers for a bowl of ice cream or for sampling a few flavors, but not very practical for most people. For real waffle cones, I use my machine specifically for that purpose.
This maker makes wonderful pizzelles and stroopwafels in a manageable size. I highly recommend it!
-- Debbie Lee Wesselmann
Most recent customer reviews
I received my order and it is excellent, fast and comfortable