Authentic Panettone Pizzelle Recipe: A Unique Italian Holiday Cookie
Step into a world where two beloved Italian traditions deliciously intertwine: the festive warmth of Panettone and the delicate crispness of Pizzelle. Our Panettone Pizzelle recipe offers a truly unique twist on traditional Italian pizzelle, transforming these classic waffle cookies into an exquisite, holiday-inspired treat. What makes them so special? The secret lies in Fiori di Sicilia, a magical, fragrant extract that evokes the very essence of classic Italian panettone with its delightful hints of fresh citrus, sweet vanilla, and a subtle floral finish. Imagine savoring a light, airy cookie that carries the familiar, comforting flavor of Italy’s iconic sweet bread—it’s truly two Italian specialties united in one unforgettable dessert!
Italian pizzelle, with their intricate patterns and delightful crunch, are light and airy waffle-like cookies traditionally enjoyed during the holidays. While our lemon pizzelle cookies are a springtime favorite, this special Panettone-infused version truly captures those cozy, festive Christmas vibes. They’re perfect for holiday gatherings, cookie exchanges, or simply a quiet evening with a warm cup of coffee or tea.
If you’re already a fan of Panettone bread—that rich, Italian sweet bread studded with vibrant candied citrus and often dried fruit—then these pizzelle cookies are an absolute must-try. The distinctive flavor profile of Panettone, with its bright citrus and subtle vanilla, translates beautifully into a crispy cookie format. And even if you’re not typically drawn to Panettone (we can still be friends!), this crispy cookie’s unique blend of flavors, elevated by the Fiori di Sicilia, is sure to win you over and have you swooning. It’s a sophisticated, yet comforting, taste that will surprise and delight your palate.
These Panettone Pizzelle are not just a treat for your taste buds; they’re also a feast for the eyes, with their delicate, embossed patterns. They make stunning edible gifts, charming additions to a holiday dessert platter, or simply a wonderful way to bring a touch of Italian elegance to any occasion. Get ready to impress your family and friends with this innovative fusion of classic Italian flavors!
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What You Will Need: Essential Tools & Ingredients for Perfect Panettone Pizzelle
Before you embark on your pizzelle-making journey, there’s one essential piece of equipment you’ll need: a pizzelle maker. There’s truly no substitute for this specialized tool to achieve those signature thin, crisp, and beautifully patterned cookies. The Cuisinart Pizzelle Press is a highly reliable model that many bakers, including myself, have cherished for years. It consistently produces perfectly browned and crisp pizzelle with its non-stick plates and adjustable heat settings. Investing in a good quality pizzelle maker will ensure your cookies are consistently beautiful and delicious for years to come.
Beyond the machine, the magic happens with carefully selected ingredients. Let’s delve into the key components that give these Panettone Pizzelle their irresistible flavor and texture. Understanding each ingredient’s role is crucial for baking success.
Key Ingredients Breakdown:
- All-Purpose Flour: The foundation of our pizzelle, all-purpose flour provides the necessary structure. For an extra light and airy texture, I highly recommend sifting the flour after measuring it. This simple step helps to remove any lumps and aerate the flour, resulting in a smoother batter and a more delicate cookie.
- Baking Powder: This leavening agent is essential for giving the pizzelle a slight rise, contributing to their characteristic light and crisp texture. It helps create those wonderful delicate air pockets throughout the cookie.
- Granulated Sugar: Standard white granulated sugar provides the perfect level of sweetness, complementing the unique flavors of Fiori di Sicilia and candied orange without overpowering them.
- Large Eggs: Eggs are crucial for binding the ingredients, adding moisture, and contributing to the rich flavor and golden color of the pizzelle. Ensure your eggs are at room temperature, as this helps them emulsify more effectively with the other ingredients, leading to a smoother, more consistent batter.
- Unsalted Butter: Melted unsalted butter adds richness and tenderness to the pizzelle. Using unsalted butter allows you to control the overall salt content in the recipe. Make sure it’s melted and then allowed to cool slightly before incorporating it into the batter; adding hot butter can scramble the eggs.
- Fiori di Sicilia: This is truly the “secret ingredient” and the heart of our Panettone Pizzelle. Fiori di Sicilia, meaning “Flowers of Sicily,” is a fragrant Italian extract most often found in classic Italian recipes like panettone, biscotti, and pandoro. It boasts an exquisite and complex flavor profile: a harmonious blend of vanilla, bright orange, and delicate lemon, often with a subtle floral note. This unique combination is what gives panettone its iconic taste. I source my Fiori di Sicilia from King Arthur Baking Company, and a little goes a long way, so a bottle lasts ages. It’s a flavor booster you’ll want to use in other baked goods, like my summer plum cake!
- Candied Orange Peel: This is the traditional candied fruit typically found in panettone, offering bursts of sweet, chewy citrus flavor. You can often find high-quality diced candied orange peel online, such as from King Arthur Baking or Amazon. If you’re using candied orange peel that is “wet” (often found in jars for cocktails), be sure to dry it thoroughly with paper towels before adding it to the batter to prevent excess moisture.
- Powdered Sugar: A final dusting of confectioner’s sugar once the pizzelle have cooled adds a beautiful snowy finish and a touch of extra sweetness, making them even more visually appealing and delicious.
Step-by-Step Guide to Perfect Panettone Pizzelle
Making these panettone-flavored pizzelle cookies is a simple and rewarding process. Follow these detailed steps to achieve perfectly crisp and flavorful Italian treats every time.
Step 1: Prepare Dry Ingredients. In a medium bowl, combine your all-purpose flour and baking powder. Sifting the flour beforehand will ensure a lighter, lump-free mixture. Whisk these dry ingredients together thoroughly to ensure the baking powder is evenly distributed. Set aside.
Step 2: Combine Wet and Dry Mixtures. In a separate, larger bowl, begin by whisking the room-temperature eggs and granulated sugar until the mixture becomes light, pale yellow, and slightly thickened. This usually takes about 30 seconds to a minute of vigorous whisking. Next, add the exquisite Fiori di Sicilia extract and whisk until fully incorporated. Now, gradually add the dry flour mixture to the egg mixture, alternating with the slightly cooled melted butter. Start and end with the flour mixture. Mix until just combined; be careful not to overmix, as this can lead to tough cookies. Finally, gently fold in the diced candied orange peel until it is evenly distributed throughout the thick batter.
Step 3: Cook the Pizzelle. Preheat your pizzelle maker according to the manufacturer’s directions. Most models have an indicator light that signals when it’s ready. If recommended by your pizzelle maker’s instructions, lightly spray the grates with cooking oil to prevent sticking. Using a cookie scoop (a #60 scoop is ideal for a 4-inch pizzelle, holding about 1 tbsp + ⅓ tsp of batter) or a heaping tablespoon, drop the batter directly into the center of each pattern on the hot pizzelle iron. This helps ensure even spreading and perfectly round cookies.
Step 4: Cool and Finish. Close the pizzelle maker and cook the cookies according to the manufacturer’s directions, or until they are a beautiful light golden brown. The cooking time typically ranges from 30 to 60 seconds, depending on your machine and desired crispness. Use a thin spatula or a fork to gently lift the hot pizzelle from the iron. They will be quite soft when first removed, but this is normal. Immediately transfer them to a wire rack to cool completely. As they cool, they will gradually crisp up. Once fully cooled and firm, dust your Panettone Pizzelle generously with powdered sugar for a delightful finish and presentation.
💡Expert Tips for Irresistible Pizzelle
Don’t be tempted to cook the pizzelle too long! They will crisp up significantly as they cool on the wire rack. Aim for a light golden brown, not dark.
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature. This allows for better emulsification, leading to a smoother batter and a more consistent cookie texture.
- Sift Your Flour: Don’t skip sifting the flour! It makes a noticeable difference in the lightness and airiness of the pizzelle.
- Preheat Properly: Always allow your pizzelle maker to fully preheat before adding the batter. This ensures even cooking and prevents the cookies from sticking.
- Don’t Overcrowd the Iron: Place only the recommended amount of batter on each plate of your pizzelle maker. Overcrowding can lead to unevenly cooked or misshapen pizzelle.
- Cool Flat: Lay the pizzelle flat on a wire rack to cool. If you stack them while warm, they can lose their crispness and stick together.
- Dust When Cool: Wait until the pizzelle are completely cool before dusting them with powdered sugar. If you dust them while warm, the sugar will melt and create a sticky mess.
Substitutions and Flavor Variations
While the combination of Fiori di Sicilia and candied orange peel is what gives these pizzelle their distinctive panettone flavor, you can certainly experiment with some variations based on ingredient availability or personal preference. Here are a few ideas:
- Orange Zest for Candied Orange: If you don’t have candied orange peel on hand, or prefer a less sweet, more natural citrus flavor, you can use freshly grated orange zest as a substitute. For this recipe, about 1-2 teaspoons of finely grated zest from an organic orange would be a good starting point. This will still infuse a lovely citrus note reminiscent of panettone.
- Fiori di Sicilia Alternatives (with a caveat!): I genuinely don’t recommend any direct alternatives to Fiori di Sicilia if you’re aiming for that authentic panettone taste. Its complex blend of citrus and vanilla is truly unique and difficult to replicate with individual extracts. However, if Fiori di Sicilia is absolutely unavailable and you still want to make delicious pizzelle, you can substitute with other flavored extracts like pure vanilla extract or almond extract. While these will yield a delicious classic pizzelle flavor, it’s important to understand that the cookies will no longer taste like panettone, but rather like traditional vanilla or almond pizzelle. Use 1-2 teaspoons of your chosen extract.
- Other Mix-Ins (Non-Panettone): For general pizzelle variations that stray from the panettone theme, consider folding in mini chocolate chips, lemon zest (if not using Fiori di Sicilia), or even a touch of ground anise for a more traditional Italian flavor profile.
Storage and Prep Tips for Optimal Freshness
One of the best qualities of pizzelle is their excellent shelf life, allowing you to enjoy them for an extended period or prepare them in advance for special occasions. Proper storage is key to maintaining their delicate crispness.
Once your Panettone Pizzelle have completely cooled (this is vital!), store them in an airtight container at room temperature. A cookie tin or a rigid plastic container with a tight-fitting lid works perfectly. When stored correctly, pizzelle can maintain their crisp texture and wonderful flavor for up to 2 weeks. Make sure the container has a good seal, as exposure to air and humidity will cause the pizzelle to soften quickly. For best results, you can also place a piece of parchment paper between layers of pizzelle to prevent them from sticking together. Avoid storing them in the refrigerator, as the moisture can make them soggy.
Make Ahead: Pizzelle are ideal for making ahead of time, especially during busy holiday seasons. You can bake a large batch and store them as described above. The dough itself can also be prepared ahead of time and stored in the refrigerator for up to 2-3 days. Ensure it’s tightly covered to prevent it from drying out. Bring it back to room temperature for about 15-20 minutes before using.
Freezing: While fresh is always best, pizzelle can be frozen if needed. Stack them with parchment paper in between and place them in an airtight, freezer-safe container or bag. They can be frozen for up to 2 months. Thaw at room temperature. They might lose a tiny bit of their crispness, but can often be revived with a quick bake in a low oven (around 250°F or 120°C) for a few minutes.
Frequently Asked Questions (FAQs)
Here are some common questions about making pizzelle to help ensure your baking process is smooth and successful:
Yes, most pizzelle makers benefit from light oiling, especially before the first batch and sometimes between batches if you notice sticking. This will keep the pizzelle from sticking to the plates and ensure they release cleanly, preserving their beautiful patterns. You can use a quick spray of cooking oil or brush a very thin layer of neutral oil (like vegetable or canola oil). This will ensure the oil gets into all the intricate crevices of the pizzelle iron, promoting non-stick performance and a perfect golden finish. Always follow your manufacturer’s specific recommendations for oiling and care.
Pizzelle are indeed meant to be crispy! If yours are coming out soft, it’s likely due to one of a few reasons:
- Under-baking: They might need a bit more time in the pizzelle maker. Cook them until they are a consistent light golden brown.
- Cooling Incorrectly: Ensure they cool flat and individually on a wire rack. Stacking them while warm, or allowing them to cool in a humid environment, will prevent them from crisping up.
- Storage Issues: If they soften after cooling, they are likely exposed to air or humidity. Always store them in an airtight container once completely cool.
Yes, it is completely normal for pizzelle batter to be quite thick and even appear a bit gummy, especially after adding the candied orange peel. Unlike thinner waffle batters, pizzelle dough is meant to be sturdy enough to hold its shape and intricate pattern when pressed. Do not be concerned; this consistency is correct for achieving the desired thinness and crispness.
While you can make pizzelle using other extracts like vanilla or almond, the distinct Panettone flavor in this recipe comes directly from Fiori di Sicilia. If you omit it or substitute it, your pizzelle will still be delicious traditional Italian waffle cookies, but they won’t carry the characteristic citrusy, vanilla, and floral notes that make them “Panettone Pizzelle.” For the true Panettone experience, Fiori di Sicilia is irreplaceable.
More Italian Favorites to Explore
If you’ve enjoyed the delightful flavors of these Panettone Pizzelle, we encourage you to explore more of our cherished Italian recipes. From savory to sweet, there’s a world of Italian culinary delights waiting to be discovered. Buon appetito!
- Roasted Red Pepper Pesto
- Broccolini Frittata with Bacon and Parmesan
- Italian Bread Pudding with Panettone
- Easy Italian Pignoli Cookies
Did you make this delightful recipe? We would absolutely love to hear about your experience! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card to share your thoughts. If you snap a photo of your beautiful creation, don’t forget to tag us on Instagram @brunchandbatter or use the hashtag #brunchandbatter so we can see your amazing work!
📖 Recipe Card: Panettone Pizzelle Cookies
Panettone Pizzelle Cookies
Pin Recipe
Equipment
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pizzelle iron/maker
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cookie scoop (optional)
Ingredients
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon baking powder
- 4 large eggs, room temperature
- 1 cup (8 ounces) white granulated sugar
- 2 teaspoon Fiori di Sicilia See notes in post
- 10 tbsp (1 stick + 2 tbsp) unsalted butter, melted and slightly cooled
- 2 tablespoon diced candied orange peel
- powdered (confectioner’s) sugar, for dusting
Instructions
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Preheat the pizzelle maker according to the manufacturer’s directions. Spray the grates with oil if recommended.
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In a medium bowl, sift together the flour and the baking powder.2 cups (250 grams) all-purpose flour, 1 teaspoon baking powder
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In a separate bowl, whisk the eggs and sugar until the mixture is pale yellow (about 30 seconds). Add the Fiori di Sicilia, and whisk to combine.4 large eggs, room temperature, 1 cup (8 ounces) white granulated sugar, 2 teaspoon Fiori di Sicilia
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Add the flour mixture to the egg mixture, alternating with the melted butter until combined. Fold in the orange peel until just mixed through (batter will be thick). Do not overmix.10 tablespoon (1 stick + 2 tbsp) unsalted butter, melted and slightly cooled, 2 tablespoon diced candied orange peel
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Using a cookie scoop, drop the batter onto the hot pizzelle iron (place the batter right in the middle of the patterns). Cook as per manufacturer’s directions or until lightly golden brown. Use a spatula to gently lift the pizzelle. The cookies will be soft at first but will crisp up after removing them. Lay the cookies flat to cool. Repeat with the remaining batter. When the cookies are cool, dust them with powdered sugar.
Notes
- The batter will be thick and appear gummy. This is completely normal and expected for pizzelle dough.
- Follow the manufacturer’s directions for heating your specific pizzelle maker. For my Cuisinart model, I typically cook mine between a setting of 3 and 4 to achieve the perfect golden crispness.
- Don’t crowd the pizzelle maker. For consistent results and beautifully shaped cookies, use a cookie scoop (a #60 scoop, holding 1 tbsp + ⅓ teaspoon of batter, or 0.54 ounces, is ideal for a 4-inch pizzelle) to drop the batter directly in the middle of each pattern. If you don’t have a cookie scoop, a heaping tablespoon of batter works well too.
- Your pizzelle are ready when they are lightly browned to a golden hue. Remember, they will still be soft when you remove them from the iron. Don’t be alarmed; they will harden and become wonderfully crisp after cooling for a few minutes on a wire rack.
- Make sure your pizzelle are completely cool to the touch before dusting them with powdered sugar. If the cookies are even slightly warm, the sugar will melt upon contact and create a sticky, uneven coating rather than a beautiful snowy finish.
Storage:
For optimal freshness and crispness, store pizzelle in an airtight container at room temperature. They will keep well for up to 2 weeks. Ensure the container is tightly sealed to prevent moisture from softening them.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.