Ferratelle

Name: Ferratelle
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 18
Ingredients: Type 00 flour 1 ½ cup; Eggs (approximately 2) 3.9 oz; Sugar 8 tbsp; Vegetable oil 3.7 tbsp; Baking powder 0.8 tsp; Lemon peel 1; Butter melted to taste

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Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 45 min
Makes: 18
Cost: Low

PRESENTATION

Ferratelle bring a real sense of Abruzzo’s history right to the table. These Italian waffle cookies are famous for their unique patterns, thanks to the special iron that gives them their classic look. I mean, in Abruzzo, just about every family has their own way of making ferratelle—sometimes called neole, pizzelle, or cancellate, depending on the exact shape or how crispy or tender you want them. The most popular version uses a touch of lemon zest for that light, zesty aroma. But, really, plenty of folks swap in a little anise for a different vibe.

The cool thing is, this ferratelle recipe really shows off the mix of tradition and personal touch, letting you play around with flavors while sticking to something that feels like real home cooking. And look, when you see a stack of these golden, patterned treats, you know there’s a story behind them—probably a grandmother, a special iron, and memories of Italian holidays spent with family.

People in Abruzzo love sharing traditional Italian desserts like ferratelle at all sorts of family gatherings. And you know, whether it’s a big holiday or just a regular Sunday. Sometimes they show up plain and simple, but you’ll also find them layered with sweet jams, creamy spreads, or even topped with a scoop of gelato on a hot afternoon. Each batch can be a little different, and that’s part of the fun—some are thin and crispy, others come out soft and almost cake-like. It all depends on the local style and the kind of iron used. Modern irons make things easy these days, but the old-school Italian cookie iron—seriously, you have to try it—is still the heart of the tradition.

Ferratelle aren’t just another treat—they’re a piece of regional pride, and everyone has their opinion about what makes the best one. With so many pizzelle variations and little details to play with, it’s easy to see why these authentic Italian cookies stick around at every celebration. Grab a few, try them your way, and you'll get why Abruzzo keeps this delicious tradition going strong. So so good.

INGREDIENTS

Type 00 flour 1 ½ cup (200 g)

Eggs 3.9 oz (110 g) - (approximately 2)

Sugar 8 tbsp (100 g)

Vegetable oil 3.7 tbsp (50 g)

Baking powder 0.8 tsp (4 g)

Lemon peel 1

for greasing the mold: Butter to taste - melted

Preparation

How to prepare Ferratelle

To prepare the ferratelle, first, pour the sugar into a bowl 1, add the eggs 2, and the grated lemon zest 3.

Beat with an electric mixer for about 2-3 minutes 4. When you have achieved a frothy consistency, gradually add the oil 5. Then add the flour 6

and the baking powder 7. Work until the powders are completely absorbed 8 to obtain a creamy consistency 9.

Heat the special griddle on the fire 10: we used one that is 6x4 inches. Brush both sides with melted butter 11 and place a scant tablespoon of batter 12, about 1 oz, in the center.

Spread it a bit lengthwise 13, then close the two plates and use a spatula to remove any excess batter that has leaked out 14. Cook over low heat for about 50-60 seconds 15.

Flip the iron and cook for one minute on the other side as well 16. Remove from the heat and, without burning yourself, gently detach the wafer 17. Continue in this way until all the batter is used up. Let cool before serving your ferratelle 18!