"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cookies
Click Here to Login
Thread Tools Display Modes
Old 11-26-2008, 11:20 AM   #1
Head Chef
Join Date: Dec 2004
Location: N.E., Ohio
Posts: 1,644
Alice Fazekas' Pizzelles

Alice Fazekas' Pizzelles
Source: my Hungarian neighbor, Mrs. Alice Fazekas, may she rest in peace, gave this Italian cookie recipe to me. She recently passed and I wanted to share her recipe to help keep her memory alive.

Comments: Pizzelles are addictive and a single recipe yields lots of cookies. Although they are easy to make, one does need a special pizzelle iron. These cookies are great drizzled with semisweet chocolate or white chocolate. Also one can mold them into a cone shape or cigarette and fill with sweetened whipped cream. Alice likes to make vanilla, almond and anise-flavored but you can use lemon or orange extracts as well.
I also have the Lanese family recipe that is very similar. The difference is that it has 2 cups of melted sweet butter in the batter instead of the 3/4 cup oil. I find that the butter burns more easily than the oil. So you have to watch them carefully as they bake super quickly.

3 cups all-purpose flour
6 eggs (or 5 eggs if they are Jumbos)
1 cup sugar
3/4 cup oil (canola or vegetable)
pinch of salt
grated orange peel, optional
1 Tablespoon vanilla extract
2 Tablespoons other flavoring (almond and/or anise extract in a two to one ratio with the vanilla extract)

Beat the eggs and the sugar. Add the oil, salt, grated orange peel and vanilla. If desired, divide the batter and add the flavorings that you prefer. Then, follow your pizelle irons’ directions to make the cookies. Store them in a tight tin because they tend to get soft when they are left out.


PieSusan is offline   Reply With Quote
Old 11-26-2008, 11:25 AM   #2
Head Chef
Join Date: Mar 2008
Location: Mentor, OH
Posts: 1,037
Ya wanna know something? YOU need to publish a cookbook for us (unless you already have done it). You have some really great recipes that you're sharing here, and I for one, appreciate them. Cut-paste-save....cut-paste-save....cut-paste-save... and the beat goes on!

JoeV is offline   Reply With Quote
Old 11-26-2008, 12:57 PM   #3
Senior Cook
Join Date: Sep 2004
Posts: 262
Question, with the butter recipe, are the amounts for flour

and egg the same as with the oil recipe? And if I wanted to make vanilla flavor how much extra vanilla extract should I add? Thanks
Lizannd is offline   Reply With Quote
Old 11-26-2008, 01:02 PM   #4
Head Chef
Join Date: Dec 2004
Location: N.E., Ohio
Posts: 1,644
Thanks, Joe for the lovely compliment. Lizannd, I would use 3T of single strength vanilla or 1-1/2 T of double strength.
PieSusan is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:10 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.