Pizzelles

I fell in love with pizzelles when my Mom donated a pizzelle iron to me. They can be very addicting but also a wonderful treat for any party.

I've been lazy with this recipe too at times and cooked cookies in the oven, but you don't get the lovely little pattern. They taste like vanilla wafers to me!

What you will need:
3/4 Cup Sugar
3 large Eggs
2 Teaspoons Vanilla
1/2 Cup Butter
1-3/4 Cup Flour
2 Teaspoon Baking Power
1/2 teaspoon Anise Seed (optional... I don't use)

PIzzelle Iron
Mixer
Bowls
Spoon & Fork
Microwave
Measuring Cups
Sifter

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Step 1: Plug Iron in & Melt Butter

First you will want to plug in your pizzelle iron to get it hot. Then melt your 1/2 cup butter in a bowl and let it cool down. You don't want to cook the dough.

kathynv says: Oct 6, 2012. 8:55 PM

Two things about the pizelle: When you are baking the pizelle. DON'T DO ANYTHING ELSE WHILE THERE IS BATTER IN THE IRON. You don't want to have to remove charred batter from all those little crevices, believe me.
Secondly, it's easy to tell when the pizelle are done and cooked but not burnt. Watch the side of the iron. As soon as the steam stops pouring, whatever means a ton of steam diminishes to a trickle, remove the pizelle to a rack.

Bonus suggestion: Make your Nonna happy, even though she shouldn't have sugary treats. Just substitute your favorite non-sugar sweetener (mine comes in a yellow bag. The blue one is not cookable). Keep the rest of the ingredients the same. Will make a ton of "diabetic" (hah) pizelle for Nonna and will keep her from finding the really sugary treats.

Thanks for the recipe. I just got a new iron, and amazingly, they didn't include a recipe. Now I can make many more thousands of pizelle.

Adambowker98 says: Jul 29, 2012. 3:33 PM

If using the oven, how long do you cook and at what temp?

spark master says: Jan 15, 2012. 5:30 PM

loosethe vanilla and use oil of anise, that is going to be very very italian. I would like to see a chocolate one that tastes as good as these would be. Oil of anise is very expensive and super concentrated. I believe 1/2 teaspoon does this batch. I misplaced my recip, sorry...

If you have a wooden cone shape (several like 4-8), if you make them with this recipe, as they come out you wrap them around the cone making an icecream cone ,(practice practice, kids will gladly eat the mistakes). If you take this recipe and wrap around tube you can squeeze fill with cannoli cream or chocolatized whipped cream.. Do you feel my blood pressure go up as I write this??

ciao

sandgurl (author) says: Jan 16, 2012. 1:59 PM

I will definitely have to try the anise as soon as possible. No vanilla? Hmmm...

My favorite way to have them is with chocolate (or mint chocolate) drizzled across. They are definitely great with ice cream, too!

Great Advice!!! Thanks :)

spark master says: Jan 16, 2012. 6:00 PM

My friends mom, not eyetalian, who was a master baker/cookie maker, got the recipe from her very eyetalian relatives (i believe). I do not have the recipe, but oil of anise was the issue. Every year or so if I went into Manhattan I would bring her back a little bottle, maybe an ounce or so 7, bucks way back in 70's 80's that was pretty high price for extract. In theory you could use a really nice sambuca romano, but you would have to parse out some sugar. You could make a really strong extract by soaking a 3 dollar bottle of star anise and a few ounces of seed in 160 proof booze then filter it out. That would have no sugars. But oil of anise is fine and easy enough to buy nowadays.

chin chin

enjoy