Parmesan-Chive Pizzelles

Pizzelles are thin, crisp Italian cookies, traditionally served around Christmas or Easter, and often served at weddings.

Pizzelles can be made in a traditional pizzelle maker, or an electric version of the stove-top version. The one I use is electric, made by VillaWare.

This is a savory version, tender and delicate, yet crisp and buttery with a salty kick from the Parmesean cheese with a very faint hint of onion from the snipped chives.

Infinitely more tasty than a plain cracker, I always try to keep some on hand in the freezer. Because they are made two at a time, baking a batch takes practically no time at all.

Absolutely delicious, pretty, and easy to make.

Parmesan Chive Pizzelles

3 large Eggs
1/2 cup Butter or margarine, melted (I always use butter)
1 cup Flour, all-purpose
1/4 cup Cheese, parmesan, grated
2 teaspoons Baking powder
3 Tablespoons
Chives, finely snipped (Or snip up any herb that will compliment your menu)
1/2 teaspoon salt
1/8 teaspoon or so freshly ground pepper

A dash or two of cayenne pepper if you like. (I omit.)

Method:

Melt butter and allow to cool.
In medium bowl, whisk eggs until smooth then whisk in melted, cooled butter.
Stir in remaining ingredients until blended.
Drop batter on to pizzelle iron and cook, according to manufacturer's directions. Cool on racks as they are finished baking to allow them to cool.

I like them best when freshly made, however Pizzelles can be made ahead and stored in an airtight container up to one week, or frozen for longer storage.

If refrigerated: Just prior to serving, preheat oven to 250 degrees (F). Place pizzelles on a rack/grid within a shallow pan, such as a quarter sheet pan, place in the preheated oven and allow to crisp up for a few minutes.

To Freeze: Pizzelles may be frozen for later. To freeze, arrange the cooled pizzelles, with a little space around each (so they are not touching) in a single layer on a parchment, foil or waxed paper lined sheet pan. Place in the freezer for about 20 to 30 minutes until frozen, Once frozen, remove from pan, layer them with parchment or wax paper between layers, in a rigid air tight container in the freezer to avoid breakage.

When time to serve, preheat oven to 250 degrees (F).

Place the pizzelles in a single layer on a rack in a shallow baking pan and heat until re-crisped to your liking. Watch carefully as once crisped in the oven; they will bake from "perfect" to PERFECTLY burned in a matter of moments.

These are delightful served alone or as part of as an appetizer plate of fruit or cheese, and a cold beverage.

My favorite way to serve them is as an accompaniment to soup and salad.