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  • Pizzelle (pronounced with "ts" sound, like pizza; singular pizzella) are traditional Italian waffle cookies made from flour, eggs, sugar, butter or vegetable oil, and flavoring (often vanilla, anise, or lemon zest).
  • Pizzelle can be hard and crisp, or soft and chewy, depending on the ingredients and method of preparation.
  • Pizzelle were originally made in Ortona, in the Abruzzo region of south-central Italy.
  • The name comes from the Italian word for round and flat ("pizze"); this is also the meaning of the word pizza
  • Many other cultures have developed a pizzelle-type cookie as part of their culture (for example, the Norwegian Krumkake).
  • It is known to be one of the oldest cookies.
  • Pizzelle are known as ferratelle in the Lazio region of Italy. In Molise they may be called ferratelle, cancelle, or pizzelle
  • The cookie dough or batter is put into a pizzelle iron. The iron stamps a snowflake pattern onto both sides of the thin golden-brown cookie, which has a crisp texture once it is cooled.
  • Pizzelle shaped into a cannolo and filled with an orange-almond creme.
  • Pizzelle are popular during Christmas and Easter.
  • They are often found at Italian weddings, alongside other traditional pastries such as cannoli and traditional Italian cookies.
  • It is also common for two pizzelle to be sandwiched with cannoli cream (ricotta blended with sugar) or hazelnut spread.
  • Pizzelle, while still warm, can also be rolled using a wooden dowel to create cannoli shells.
  • The Polished Pizzelle Baker makes 2 pizzelles at a time
  • Cookies measure at 5 inch, the perfect bite size for cones
  • Steam guard protects hands
  • Extra-thick baking plates ensure even heat distribution
  • Easy clean up
  • Hand wash only