Your Questions, Answered
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With proper air-tight storage, you will have your pizzelles for weeks.
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Ahh, those are the “Ditzelles.” Hand pressing makes them different shapes and some bakers break them off before packaging. We love those little ditties so we leave them on.
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Yes. They likely encountered some humidity or have ingredients that are a little soft (like maraschino cherries). Some people like them a little soft or you can re-crisp in a 300-325 degree oven for 4 minutes (not on the bottom rack) and then let cool.
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They are made in my wonderful kitchen following the laws for Wisconsin Cottage Bakers.
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Nope! All natural, including any additional flavorings.
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No. We use real butter in all recipes and nut butters and extracts that may have nuts. As for gluten free, we can make them for your if you request them. A $2 per dozen price difference applies with a minimum of 2 dozen of one flavor.
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Most will be between 4.5 and 5 inches in diameter. See the FAQ about the shape of the cookies and the Ditzelles - can’t measure those :)