Update - I adjusted this by using 1 cup almond flour and 1 cup all purpose flour. I also cut down the brown sugar to 1/3 cup. Wow! I imagine this recipes has lots of adaptations. I like these as they are a low calorie treat. I’m gonna try to incorporate coconut flour. I’ve been making these a lot because they are so quick and fun to make.
Looks like a good recipe. My question is that light or dark brown sugar? It looks like dark but I'm not sure. Or does it even matter. I've made regular pizzeĺle before but I'm eager try it out. 8:17
Careful who you tell. When my Italian husband told his mother that he liked my tomato sauce more than hers I was forever in her bad books… and I mean bad!
The pazelle maker that he uses in this video has issues that result in thicker untraditional pizzells. At 6:03 He's adding adding about double the amount of dough that should be used, he must just be rusty + a real pizzelle maker has a clip and any excess toe would come out the sides, with this pazelle maker. So the results were way thicker even just by looking at the pictures. This pizzelle iron has many bad reviews noting this flaw. The chef looks a little rusty for pizelle making.
Two Hail Marys = 50 seconds!
Update - I adjusted this by using 1 cup almond flour and 1 cup all purpose flour. I also cut down the brown sugar to 1/3 cup. Wow! I imagine this recipes has lots of adaptations. I like these as they are a low calorie treat. I’m gonna try to incorporate coconut flour. I’ve been making these a lot because they are so quick and fun to make.
Yum! These are amazing!
They look wonderful. Pizzelle’s are so good, thanks for sharing
Never thought of adding anise liquor. I'll add that to my recipe this year
Thanks! Keep cooking❤
Going to try yr recipe. Im a big fan of the anise flavor...the cinnamon is surprising!
Glad you're going to try this recipe :) and the cinnamon is a nice touch!! You are going to love it 👍👍
Well prepared Italian pizza, looks tempting and inviting. Combination of ingredients is perfect.
Off topic.. looking all over for the apron. Can you point me where I can find one?
LOL.....I bought it while I was in Italy 😊
@@CookingwiththeCoias new I liked it. Guess I will have to start playing Indiana Jones La Sicilia...
Looks like a good recipe. My question is that light or dark brown sugar? It looks like dark but I'm not sure. Or does it even matter. I've made regular pizzeĺle before but I'm eager try it out. 8:17
You're right....it doesn't matter...you can use dark sugar or light sugar - both options are good 👍 You're going to love this recipe 🙂🙂
Wondering if moms recipe included the liquour
She used an anise extract👍👍
Careful who you tell. When my Italian husband told his mother that he liked my tomato sauce more than hers I was forever in her bad books… and I mean bad!
How can you make them crunchy?
Use white sugar👍
The main thing that makes them crisp and crunchy is cooling them on a drying rack. There's no substitute for a drying rack.
The pazelle maker that he uses in this video has issues that result in thicker untraditional pizzells. At 6:03 He's adding adding about double the amount of dough that should be used, he must just be rusty + a real pizzelle maker has a clip and any excess toe would come out the sides, with this pazelle maker. So the results were way thicker even just by looking at the pictures. This pizzelle iron has many bad reviews noting this flaw. The chef looks a little rusty for pizelle making.
thanks for your feedback and if you can find a pizzelle maker that is thinner, let me know as I would be interested in getting it :)
I use butter
Thanks for sharing your tips with us 👍