Crispy and light as air or chewy and resistant, the consistency of the iconic pizzella depends on preference and the iron of the pizzella. These flat, round, delicate cookies are especially traditional for the holiday season and add a festive touch to the table when sprinkled with powdered sugar. Flavored with anise, citrus, or simply vanilla, as preferred by members of the Garibaldina Society and grandmother-granddaughter team Lupe and Cecilia Del Rivo, these southern Italian cookies are highly customizable.
The necessary equipment (actually a pizzelle-specific waffle iron) can be easily purchased online or at cooking stores like Sur La Table or Williams Sonoma. For best results, place each tablespoon of dough a little behind the actual center of the griddle pan, so that when you lower the press, much of the dough moves forward, resulting in a more centered finished product. Use tongs or, very carefully, your fingers to remove the cookies once they are golden brown. Once cooled, pizzelle can be served fresh off the griddle, topped with powdered sugar, dipped in chocolate, and even used in an ice cream sandwich.
