La dolce vita…
Originally posted on Once Upon a Spice:
Pizzella – Native to Abruzzo, is a waffle-like cookie that varies between crisp and crunchy or soft and chewy depending on ingredients. This recipe makes the crisp, light version. The name comes from the Italian word “pizze” for round and flat. Traditional flavorings include anise, vanilla, and lemon zest. A pizzelle iron is used in cooking the dolce or biscotti, giving it a characteristic snowflake pattern. In some parts of Italy, the irons would be made with family crests on them which would be passed down to each generation. I use an electric pizzella maker which makes two at a time.
Pizzella are commonly used to create a dessert sandwich or roll with cannoli cream or hazelnut spread as a filling. This recipe is for the cookies, eaten alone or used as a cannoli shell. This, by far, is the easiest version of cannoli I have ever made.
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