Authentic Style Pizzelles
Made on the family's Iron the same way (give or take) since 1920,
celebrating its 90th year of Pizzelle making this year.
I learned to make
Pizzelle from my (Grand) Aunt Helen when she started
getting on in years and got a little too frail to
make them herself. She had in turn learned
from her mother (my Great-Grand Mother Anna). My
mother laughs and claims the cooking or cookie genes
have somehow skipped a generation, but regardless, I
now cook them for family and friends.
I make my Pizzelle
one at a time on my family's Iron (shown here with
my Pizzelle) as has been tradition since 1920 (90
years of near continuous use now) when
my Great-Grandfather made the family iron which has
been passed on and is still in use today.
The Holidays are my
busy period with over 48 hours of cooking time
standing in front of the stove between Thanksgiving
Pizzelle (I'll BRAG here a little and say
"especially mine") don't usually last very long, but
they do have a good shelf life (easily several
weeks). My Mom has discovered if they do start
to get a little stale or soggy, you can place them
on a cookie sheet in a pre-heated 350° oven for
about 5 minutes just until you can start to smell
them, and they are wonderfully reconstituted.
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