Traditional Italian Pizzelle


Photo: Maria Boyer
Print this recipe

Ingredients

6 eggs
1 1/2 cups sugar
1 cup melted margarine
2 tablespoons vanilla or anise flavor
3 1/2 cups flour
4 teaspoons baking powder

Preparation

1
Beat eggs, and gradually add sugar. Add cooled margarine and flavor.
2
Sift flour and baking powder together, and stir into egg mixture.
3
Batter should be like a thick pancake batter, but if it is too thick, add about 1/4 cup milk to thin out.
4
Pizzelle iron should be hot. Brush with Crisco (occasionally). Drop 1 teaspoonful of batter into the center of each pattern of the iron, close cover, and cook between 30 and 45 seconds. Pizzelle should be a golden brown color. (Experiment with them to see how like them, but they need to be cooked enough so they don't remain soft.)
5
Cool completely on wire rack before storing, as they get soggy if packed before cooled. Store in a foil-lined cookie tin for up to a month.

Tools

.

About

A traditional Italian waffle cookie, generally served at Christmas, Easter, and at weddings.

Baking tip: It is best to bake pizzelle in a dry (non-humid) environment. Higher humidity will affect the crispiness of your cookie, and no one likes a soggy pizzelle.

Yield:

60.0 cookies

Added:

Wednesday, December 1, 2010 - 12:08pm

Creator:

Related Cooking Videos