Saturday, November 20, 2010
VEGAN "WAFFLE COOKIES": PIZZELLE/GAUFRETTE/CIALDE
UPDATE: see my recipe for Pizzelle Crackers, too!
This recipe has been a long time coming. In 2005 I started having a conversation with an old friend of my daughter's, who asked about making vegan cannoli without frying. One of the things I thought of was using vegan pizzelle rolled around a tube before it crisped up. Of course, many others have done this, but not necessarily with a vegan pizzelle. But, I wasn't willing to spend $60 Cnd for a pizzelle iron to test this out, so I put it on the back burner. However, a few weeks ago I found a used Villaware pizzelle iron (baker) at Value Village for $10, and that was just too good to pass up, so I bought it. (The model I bought is the "Prima", which I don't think is available now, but they have other versions and there are several other brands of pizzelle bakers: Cuisinart, Chef's Choice, CucinaPro .)
I've been too busy until now to try it out, but today I decided to give it a try. Now, I'd already done some research on pizzelle, which evidently originated in the region of Abruzzo and its relatives (cialde--another Italian version, from Tuscany; French or Belgian gaufrette, Scandinavian krumkake, Dutch or Belgian stroopwafels, etc.), all of which are baked in specially embossed irons, similar to a waffle iron, but producing a very thin waffle/cookie. It seems that this is a very ancient type of sweet and i
2.) My iron's instructions said to using one heaping teaspoon of batter for each cookie, but this yielded a small cookie-- which may be what you want. But for a cookie which filled each "depression" in the iron, I had to use 4 teaspoons of batter exactly.