Abruzzo Ferratelle are a sweet typical of the Abruzzo region. They are very easy cookie dough wafers, cooked with a double grooved plate heated over the fire, which also gives this sweet its characteristic design. They can be enjoyed on their own or accompanied and filled with fresh fruit, Nutella, ice cream, or sweet creams. Here you will find the softer version, the so-called “neole” or “pizzelle” which can also be rolled to create refined and delicious desserts.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10 ferratelle
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 Eggs (medium)
- 3 tablespoons Vegetable oil (or olive oil or extra virgin olive oil)
- 3 tablespoons Sugar
- 1 1/2 cups All-purpose flour
- as needed Lemon zest
- as needed Salt
Tools
- 1 Ferratelle Iron
Preparation
Before starting, I would like to say a few words about the amount of flour, which will depend on the size of the eggs.
In fact, the larger the eggs, the more flour we will need to add to get a mixture that must be thick and compact but not hard (for this type of ferratelle). Therefore, I recommend adding one tablespoon of flour at a time until the right consistency is reached.
Once ready, take a spoonful and pour it back into the bowl. The batter should descend very slowly, leaving very evident marks on the underlying dough, without sinking immediately. In the first photo, it is evident that the dough, gathered in the center of the bowl, does not slide away, does not tend to “spread”.
My eggs were medium-large, so they absorbed 180 grams of flour.
1) Prepare a large bowl and add the ingredients one at a time. Mix with a whisk until you get a thick, firm, but not hard dough.
2) Place the plate on the medium burner over low heat and let it heat well on both sides. Once hot, brush the inside with a little vegetable oil (less than a teaspoon per side is enough). This procedure is done only once at the beginning of cooking, then it will no longer be necessary, and the ferratelle will detach with extreme ease.
3) Take a walnut-sized piece of dough and, with the help of a second spoon, place it in the center of the plate. Close and press for about ten seconds to imprint the typical design of this sweet. As soon as the ferratelle begin to cook, the two plates will tend to open. Open and check if the ferratella is golden; in this case, turn the plate to the other side and cook until the desired golden color (it takes about a couple of minutes in total). Detach the ferratella and continue cooking the next ones until the dough is used up. They are ready to be enjoyed immediately. When freshly cooked, they are a little softer than they will be once cooled.
