u/Kitchen_Coast2802

My grandmother’s family was from Napoli but she was raised in the US. We inherited her recipe for pizzelle, along with her pizzelle iron. However, her recipe is both flavored with anise and orange juice, and comes out chewy, not crisp. Even when she was alive and making them (she passed away in 1986) she made them chewy and not crisp. Everytime I see a recipe for pizzelle or see them in the store they are crisp. Is there a tradition of pizzelle in Italy that is flavored this way and chewy, or maybe this was just how she or her family liked them? Thank you in advance!