Italian Hazelnut Cookies: History and Origins
Italian hazelnut cookies, known in Italy as "pizzelle," are a baking tradition dating back centuries in the Abruzzo and Lazio regions. Originally, these cookies were prepared for religious celebrations and family festivities, and their recipe was passed down from generation to generation. In various parts of Latin America, where Italian influence is notable, they are simply known as hazelnut cookies or Italian cookies, maintaining the essence of the original recipe.
Besides Italy, in countries such as Argentina, Uruguay, and Mexico, these cookies have been adopted as a typical sweet for gatherings and special events, sometimes adapting with small changes in ingredients or technique. The main characteristic of pizzelle is their crispy texture and delicate hazelnut flavor, which makes them unique and highly appreciated in different cultures.
How to Make Italian Hazelnut Cookies
Ingredients: Eggs, granulated sugar, salt, unsalted butter, wheat flour, cocoa powder, cinnamon, baking powder, and hazelnuts.
Steps:
Beat the eggs with the sugar and salt until light.
Melt the butter and mix it in.
Sift all the remaining ingredients except the hazelnuts and fold them in with gentle movements.
Add the hazelnuts at the end.
Heat the pizzelle iron and place 1 teaspoon of batter in each mold.
Close the iron and bake for 30 seconds.
Let cool on wire racks.
This recipe is based on the proposal by Nick Malgieri from the prodigy guest chefs' cookbook.
