When you heat up the pizzelle maker, you follow a rich cookie tradition begun in the Abruzzi region of Italy. Wealthy families owned irons for the anise-flavored wafer cookie marked with the family crest. While its spelling varies from pizelle to piazella, pizzelle bakers often toss out several cookies that stick to the iron. Greasing the iron with butter rather than sprays or oils adds to the flavor of the delicate treat while preventing burns and sticky messes.
Things You'll Need
- Pizzelle iron or electric pizzelle maker
- Microwave-safe dish
- Small pan
- Brush or paper towel
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Place 1/2 cup of butter in a small pan or microwaveable bowl. Separate the stick of butter into small pieces for easier melting. Add more butter for multiple irons.
Heat the pizzelle iron. Plug it in and set the power to "on."
Turn the microwave on half power for 20 seconds, and then check the butter. If you prefer melting butter on the stovetop, set the burner to "low" and periodically rotate the butter with a spatula. Careful monitoring prevents scorching.
When the butter sufficiently melts, dip a brush or edge of a paper towel into the bowl or pan. Wipe the inner surface of the pizzelle iron with butter, coating it evenly.
Pour batter into the iron and make your first pizzelle before the iron cools.