Use a shallow ferratella iron with an approximately 8 cm cooking surface. A deep Belgian waffle maker gives a different thickness.
Make ahead Cool completely, then keep in an airtight tin in a dry place for up to 5 days.
Ferratelle abruzzesi (pizzelle)
Prep 15 min · Cook 30 min · Rest 10 min · Yield 30 small wafers (approximately) · Difficulty Medium
Method
Whisk the whole egg, yolks, sugar and salt until smooth. Whisk in the lemon zest and the oil for the dough, then mix in the flour. The mixture should be thick and sticky, with no dry pockets.Whisk the whole egg, yolks, sugar and salt until smooth. Whisk in the lemon zest and the oil for the dough, then mix in the flour. The mixture should be thick and sticky, with no dry pockets.
Heat the closed iron over medium heat for 4–5 minutes, turning it to heat both plates. Brush the plates with a thin film of the reserved oil. Keep the handles away from the flame.Heat the closed iron over medium heat for 4–5 minutes, turning it to heat both plates. Brush the plates with a thin film of the reserved oil. Keep the handles away from the flame.
Place about 11 g for each wafer in the center, close gently and cook for 15–20 seconds on each side. Open carefully: the wafer should release easily and be light gold. Adjust the heat and time after the first wafer; the engraved ridges should color without scorching.Place about ½ oz for each wafer in the center, close gently and cook for 15–20 seconds on each side. Open carefully: the wafer should release easily and be light gold. Adjust the heat and time after the first wafer; the engraved ridges should color without scorching.
Lift the wafer out with a wooden or heatproof utensil and lay it flat on a rack. Repeat with the remaining dough, brushing the iron only when needed. Cool in a single layer for 10 minutes before stacking.Lift the wafer out with a wooden or heatproof utensil and lay it flat on a rack. Repeat with the remaining dough, brushing the iron only when needed. Cool in a single layer for 10 minutes before stacking.
