One of the loveliest holiday cookies is the Italian pizzelle. My grandmother, Josephine Ungaro made the most delicious and delicate version of this cookie. It is usually flavored with anise, lemon or vanilla. This year I am going to dust off my pizzelle maker and try my hand at turning these cookies into cannoli shells. I will have about a one second to shape the warm cookies around a wooden dowel before the cookie hardens. Wish me luck!CANNOLI FILLING
3 LBS. Ricotta
1 3/4 cups sifted confectioners sugar
1/2 tsp. Cinnamon
2 TBS. chopped citron
1/4 cup semi-sweet chocolate bits
Beat Ricotta in a large bowl for one minute. Add sugar and beat until very
light and creamy, about 5 minutes. Add Cinnamon , citron, chocolate, and mix
until throughly blended. Refrigerate until ready to use.
It may be prepared a day ahead of time.
Pizzelles
6 eggs
3 1/2 c flour
1 1/2 c sugar
1 c butter melted
4 t baking powder
2 T vanilla or anise extract or lemon
My Mother-In-Law adds a shot of whiskey to her recipe
Beat eggs. Add sugar, beat again. Add melted butter and vanilla or
anise. Beat in flour and baking powder. Cook in pizzelle iron according to instructions.
Quickly place warm cookie over metal cannoli tube or wooden dowel, to make cannoli shell.
Makes 2 dozen
14 comments:
good luck. i could use that for a clay press...!
Cannoli is one of my very favoite things...
Those pizzelles are beautiful.
Mmmmmm--those look really delish--and pretty too!
Yummy!
My mom makes these every year for Christmas and I LOVE them! But turning them into cannoli? Oh my, that sounds even more wonderful!
Mmm don't they look light and tempting.
It's funny, Lulu on 'Calabrisella' posted about Pizzelle today too.
http://calabrisellamia.wordpress.com/2008/12/16/christmas-traditions-pizzelle/
The iron you use for those makes such a pretty design! Love it!
So funny to see this post. I am part Italian and my uncle married a lady that is full blown Italian! Every year my aunt, her mom and sister get together and make these with an iron from "the old country", holding them over the gas stove flame. They are delicious and one year I had the pleasure of joining them. I tried to get the recipe before, but they just eyeball it and make a HUGE batch. Later they split the gigantic ball of dough and add the vanila and anise. I love these cookies!
Good luck with your version!
Hi sweetie!
Love your blog..especially the pics I can see of your home! Thank you for coming by the blog and leaving a sweet comment....
Hope you had a beautiful day! xo..deb
my mouth is watering already!
Those are beautiful.....they're like pretty little Doilies :)
I was reading Saucy's Blog and saw that you were a River Rat, I grew up near AA also, and knew that there could only be one River Rat!!! I read through article in ME too, what a great house. We probably have gone to the same places: Saline, Centerville, Alleghan. I now live not too far from Brimfield, MA, where you find some great items.
Happy Holidays,
Suzy
Oh my! My Italian grandmother made pizzelles well into her 90's. She typically used anise flavoring, but she sometimes made chocolate ones too. She sprinked them with powdered sugar as well. Mmmmm!
Thank you for the walk down memory lane.
My Norwegian Grandma made something similiar to pizzelles, using a special iron- they were called Krumkake and rolled around a 1" dowel so they almost looked like a lacy cannolli.
Krumkake translates to just what it sounds like- Crumb cake- because these were so fragile that if you weren't careful, you end up with nothing but crumbs.
Where do you purchase the press to make these? I've always wanted to try my hand at making them. I like the lacy, delicate look. It must be a girl thing.
Sweet Wishes,
Sara
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