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ANISE PIZZELLE

I don’t think you can get anymore ancient and traditional with an Italian sweet treat than a Pizzelle! These scrumptious things that tastes similar to a waffle cone go way back into ancient Rome where they used the pizzelle iron over open fire. Nowadays, luckily we have electric ones that make the whole process super fast with hardly any mess. You’ll find these during Christmas time, Easter and other special occasions. You can make other flavors other than anise, such as vanilla, hazelnut, chocolate and lemon. Also when they’re still hot you can wrap them around a wooden dowel to make cannoli shells, shape into a waffle cone, bowl, pretty much anything you want.

You can find a Pizzelle Press pretty much anywhere on the internet for about $50. Amazon.com is always the best way to go but you can also find them at gourmet stores like Sur La Table where I found my Pizzelle Pro Toscano by ChefsChoice.

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ANISE PIZZELLE
Servings
cookies
Ingredients
Servings
cookies
Ingredients
Instructions
  1. In a large bowl whisk the flour, baking powder, and anise seeds together.
  2. With an electric stand mixer beat the eggs and sugar together for about 2-3 minutes until fluffy.
  3. Add the butter, vanilla extract, and anise extract. Once they’re well incorporated then add the bowl of flour and baking powder in two parts; giving the wet ingredients a chance to absorb the flour.
  4. Bake one tablespoon full of the batter on each mold for about 30 seconds. Use a metal spatula to remove the pizzelles and place on a rack to cool.
Recipe Notes

When placing the batter on the molds, place it more off-centered towards the back of the circular mold so that when you close the top it will press evenly.

PIGNOLI COOKIES

These are my number one absolute favorite cookie of all time. They remind me of childhood. They remind me of good times during the holidays. It reminds me of the massive gatherings during the holidays with family and amaretto is my favorite flavor. Pignoli means “pine nuts” in Italian hence the pine nuts topped on these unique cookies. They’re most commonly found in Sicily but you can pretty much find them anywhere during the holidays. Because pine nuts are expensive and so is almond paste (the main ingredient), these are typically made only during the holiday season or a special occasion.

While pignoli cookies are a more of a luxury to make than your typical average cookie, they are super easy to make and require not a whole lot of time at all. The outside should have a light crusty crunch that leads you to a center right under the pine nuts to a chewy bite that will melt in our mouth like heaven! If you love almond paste, amaretto (almond) liqueurs then without a doubt you’ll be wanting to make these every year.

When you’re making the dough, you’ll come to find that it’s very sticky and difficult to use a spoon to place the cookies on a baking sheet without creating a big ole mess. So, save yourself the TIME & STRESS and go buy yourself a medium-sized cookie dough scooper (holds about 1.5 tablespoons in a scoop)! You can find these almost anywhere nowadays. I got mine through Amazon Prime for about $6 and it showed up in two days. The OXO Good Grips brand for this particular baking tool is fantastic and does not rust!

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PIGNOLI COOKIES
Servings
cookies
Ingredients
Servings
cookies
Ingredients
Instructions
  1. Have ready two large cookie sheets lined with parchment paper and a medium cookie dough scooper (1.5 tablespoons).
  2. Crumble up the almond paste with your fingers into a bowl of a standing mixer. Then, run it through together with the sugar until it’s almost incorporated (It will appear as pebbles covered in sugar).
  3. Add one egg white at a time until the dough smoothes out. Then, add in the powdered sugar, flour, and almond extract until it’s well mixed together. The dough will appear sticky and very moist.
  4. Use the cookie dough scooper to place the cookie dough onto a cookie sheet. Cover the top of each one with pine nuts (about 15-20 pine nuts each).
  5. Bake at 350 F degree for about 10 - 12 minutes or until the bottom edges are golden.

PISTACHIO OLIVE OIL COOKIES

Slighty sweet, buttery, crumbly and nutty! This is my Italian version of a sugar cookie. There is absolutely nothing wrong with incorporating a few healthier ingredients to a satisfying treat to not feel AS BAD about indulging into sugar cookies. There are no hard to find flours in this recipe; only a few added things to change the flavor profile. If you love pistachios as much as I do then you’ll really enjoy them. I suggest a scoop of pistachio gelato with a cookie. Or maybe a ice cream sandwich.


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PISTACHIO OLIVE OIL COOKIES
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. In a large bowl combine the flour, baking powder, and salt. Set it aside.
  2. In a standing mixer on low combine the butter, olive oil, and sugar until well incorporated. As the mixer is still on add the egg, then the milk and vanilla extract. When everything is mixed together, add the flour in three parts. Don’t over mix. The dough should feel extra tender and wet.
  3. Flour a surface and the top of your dough so you can form it into a long log about 2 inches round. Wrap it up in plastic wrap and chill for about an hour in the refrigerator.
  4. Once the dough is chilled remove the plastic wrap and roll the log of dough into the finely chopped pistachio nuts. Use your fingers to gently secure the nuts into the dough and cut ¼ inch slices.
  5. Place the cookie slices onto a baking sheet and bake at 350 F degrees for about 8 minutes or until the edges are lightly golden.
Recipe Notes

You can always place more of the pistachios on top of the cookies for some extra nuttiness.