Pizzelle

These crisp cookies are thicker than many other types of wafers. They are made in a special iron (see Sources) and are easy to shape into cones or cylinders after they are baked. My favorite way to use these is to remove the cookie from the iron, place it on a cutting board, and quickly cut it into quarters. These smaller pizzelle are more manageable and easier to eat.

By the way, the correct pronunciation is “peet-sellay.”