A few years ago, I was invited to a friend’s house for dinner.
Her husband had cooked up an amazing pasta dish, and she offered to share a slice of pie with me.
She asked if I would like a lemon pizzelle; I had never heard of this unusual cookie before, but it sounded delicious.
The flavors in the lemon pizzelle are not overwhelming.
The sweet lemon flavor is offset by the crispness of the cookie and the tartness of the fresh fruit.
The subtle hint of lemon flavor in each bite will have your taste buds tingling with delight!
What ingredients are needed for a lemon pizzelle recipe?
These lemon pizzelle recipes call for a few different ingredients.
In the first example, you will find that some of the more unusual ingredients are:
- Organic sugar
- A small amount of whole wheat flour
- Granulated sugar
- White whole wheat flour
You can get this lemon pizzelle recipe in two different formats: as a traditional pie or an easy to make cookie treat.
The second example uses all-purpose flour; however, it’s made with whole wheat flour, which is a healthier alternative to white flour.
How long does it take to make a lemon pizzelle recipe?
When making a lemon pizzelle recipe, you can choose to make the cookie in one of two ways.
You can either grate the lemon zest into the dough and mix it in with the other ingredients, or you can use a food processor to finely chop the zest before adding it to the dough.
To make this recipe, you will need:
- 2 cups all-purpose flour
- 4 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- Zest of 2 lemons
- 1 cup plus 2 tablespoons warm water
- Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Next, grease a cookie sheet with nonstick cooking spray.
- In a bowl, combine the flour, sugar, baking powder and salt. Set aside.
- In another bowl, combine 1 cup plus 2 tablespoons of water and the lemon zest. Stir well.
- Add the dry ingredients to the wet ingredients. Using a spoon or hand mixer, stir until the dough starts to come together. Knead for about 10 minutes until the dough is smooth and no longer sticky. Cover the dough with plastic wrap and let sit for 5 minutes.
Is it possible to use a different type of citrus fruit in a lemon pizzelle recipe?
Citrus fruit is a source of numerous antioxidants, which help promote heart health.
In fact, citrus fruit is the most significant source of vitamin C in the human diet.
With all of the health benefits associated with citrus fruit, it’s no surprise that lemon pizzelles are quite popular.
The only problem is that lemon pizzelles are made with lemons; any other citrus fruit would have a different taste than this popular cookie.
There is one solution to this dilemma: baking soda.
When baking soda is combined with an acid (such as lemon juice), it will react and release carbon dioxide, which causes a chemical change.
The result is an air-filled cavity in the baked product, creating a light and airy texture similar to a puff pastry.
While you can use any citrus fruit in place of lemon, you can’t substitute a different type of citrus fruit for lemons.
The same basic chemistry applies to berry or cherry pies; however, these fruits do not contain as much vitamin C as lemons.
For this reason, berry and cherry pizzelles are not as popular as lemon pizzelles.
What is the best way to store leftovers from a lemon pizzelle recipe?
Since lemon pizzelles receive two-thirds of their moisture from the lemon juice, it is important to store them in an airtight container or zippered bag.
The colder temperature helps to slow the rate of moisture loss from the cookie.
After they have been removed from their containers, they can be stored in a plastic bag or tied up with a twist tie.
They should be consumed within a day of making them, as the flavors will begin to diminish and the texture will become drier.
Is there a vegan version of a lemon pizzelle recipe?
Although this lemon pizzelle recipe is completely vegan, it does contain honey.
You will find that the honey helps to enhance the flavor of the lemon and with that, the sweetness of the cookie.
Be sure to use only fresh and organic ingredients when cooking a lemon pizzelle recipe.
The quality of your ingredients will have a big impact on the final taste of your cookie.
How can I add extra flavor to a lemon pizzelle recipe?
Lemon pizzelle recipes are delicious and unique treats.
The combination of sweet and tart lemon flavor with the light and crispy texture of the pizzelle cookie is a perfect balance of flavors.
The subtle hint of lemon in each bite will have your taste buds tingling with delight!
The recipe I received was created by my friend’s husband, and he included a little twist to the recipe that I added to the ones I’ve been making lately.
Instead of using lemon zest, I use freshly squeezed lemon juice.
The addition of the juice makes the flavor richer, and the tartness cuts through the sweetness of the cookie.
What is the difference between a lemon pizzelle recipe and a regular pizzelle recipe?
A pizzelle is the Italian translation of “pancake,” and it’s a thin, flat cookie made of flour, butter, egg, and milk.
It’s leavened with yeast, and the resulting dough is rolled out into thin sheets and cut into circles or squares.
Pizzelle are typically rolled in confectioners’ sugar to create a pretty surface and served with sweet or savory fillings that can include fruit jam, chocolate ganache, or anything else you like.
Pizzelle are traditionally eaten at breakfast to accompany sweet or savory toppings.
However, pizzelle can also be used as a base for a variety of desserts.
A lemon pizzelle recipe is an adaptation of a traditional pizzelle recipe that makes use of the flavors of lemon instead of chocolate.
The combination of sweet and tart lemon flavor with the light and crisp texture of the pizzelle cookie is a perfect balance of flavors.
The subtle hint of lemon in each bite will have your taste buds tingling with delight!
How can I make the dough for a lemon pizzelle recipe fluffier?
In the summer of 2011, I was asked to bring some lemon pizzelle recipes to a family get-together.
It was my first time making them, and I was excited to share them with the family.
It turned out that I had a little more trouble making the dough for this recipe than with other pizzelle recipes.
The cookies were not as crispy as I would have liked.
However, as I worked through the recipe and tried different variations, I found that adding extra buttermilk and slowly beating the dough helped to achieve a fluffier texture.
The following is a lemon pizzelle recipe which does not call for the use of any special ingredients or unusual techniques.
There are only a few basic steps that you need to follow in order to make these delicious cookies:
- Sift together the flour, baking powder and salt.
- Combine sugar and butter in a large bowl. Using a pastry blender, cut butter into sugar until the mixture looks like small peas.
- Add eggs one at a time, beating after each addition.
- Slowly add buttermilk and continue beating until dough just comes together.
Are there any special tips for shaping a lemon pizzelle?
The lemon pizzelle recipe is relatively easy to follow, but there are a few tips and tricks that will help you get the best results.
Here are a few things to keep in mind for your next baking endeavor.
Don’t overwork the dough
To ensure that your pizzaelle cookies are not too dry or tough, always work with just one section at a time.
You can create layers of dough by starting with the thicker part of the cookie before working your way down to the bottom.
This helps to keep the cookie light and crispy.
You might be tempted to add more flour when you’re working with thin sections of the dough, but try not to do this.
While it might be tempting, adding flour will make your cookie too tough.
Be patient when shaping the pizzaelle
If you’re using standard cookie cutters for your pizzelle, it’s important to place your design on top of the dough before you begin cutting.
This will help you avoid having a difficult time getting the shapes out of the dough.
If you’re using a template, it is best to place the template on top of the dough while it’s still warm.
This will help keep the dough from sticking to your template and also prevent the cookie cutter from slipping through.
Cut off excess dough with a knife
Another thing that you want to do when working with pizzaelle is to clean up any extra dough that comes off as you cut.
Simply press your thumb into any excess dough so that it does not stick to the side of the cookie cutter.
Does a lemon pizzelle recipe require any additional toppings?
You can add lemon zest to your lemon pizzelle cookie recipe, but this is entirely optional.
If you decide to add the zest to your cookie, be sure to add it in the last 10-15 minutes of baking.
The zest should still be warm when you remove it from the oven and it will crisp up as it cools.
Lemon pizzelles are best eaten fresh out of the oven, however, you can also store them for a few days at room temperature.
They are easy enough to freeze, but I recommend doing so in mini-muffin tins or individual servings to prevent freezer burn.
- 1 Mixing bowl
- 1 stick of butter(113 gr) melted
- 3 large eggs
- 3/4 of a cup of sugar
- 1 3/4 of a cup of flour
- 2 teaspoons of baking powder
- Add 1 teaspoon of dried lemon peel(or zest of 1 lemon)
- 1 teaspoon of Pure lemon extract.
- Add 3 eggs and 3/4 cup sugar to a mixing basin. Use an electric mixer to blend until the mixture turns pale yellow ( about 2-3 minutes)
- Include melted butter ( you have to cool it down a little bit to room temperature before adding)Mix the dry ingredients: 2 tablespoons baking powder and 1 3/4 cups flour.Just to combine, add the dry ingredients to the egg, lemon extract and butter mixture. Avoid overmixing.
- Get the pizzelle iron hot and ready!There are LED indications on some pizza irons that let you know when they are preheated.Use cooking spray to coat the surface!(You only need to make the first one before continuing.Pizzaelles typically cook for approximately a minute, at which point you can check by lifting up the iron for 30 seconds.