Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Authentic Pizzelles

  3. Categories: Cookies

  4. Yield: 1 servings

  5. 10 tb Butter

  6. 2 1/4 c All purpose flour

  7. 1/4 ts Baking powder

  8. 2 lg Eggs

  9. 2/3 c Granulated sugar

  10. 2 ts Fresh lemon juice

  11. Zest of 1 lemon; finely grat

  12. -ed

  13. 1 ts Anise extract; or 1 ts Vanilla extract

  14. Pizzelle, a cookie from Italy.

  15. Place butter in a small saucepan and warm over low heat until melted.

  16. Remove from the heat and set aside until cooled. Thoroughly stir together

  17. the flour and the baking powder in a bowl. beat the eggs until frothy. add

  18. sugar and lemon juice and continue beating until the mixture is light. Beat

  19. in lemon zest and anise extract. Add dry ingredients, beating lightly,

  20. until the mixture is smooth. Lightly beat in the cooled butter until

  21. incorporated.

  22. Lightly brush the interior surfaces of a seasoned pizelle iron with

  23. flavorless vegetable oil, being sure to cover all the grooves and indentations. Heat the iron until a drop of water sizzles when sprinkled

  24. on the interior surfaces. Remove iron from the heat and, holding it over

  25. waxed paper, drop about 2 tablespoons batter onto the center of one side.

  26. Immediately close the iron and scrape off the batter that squeezes out the

  27. edges. Place the iron on the burner and bake turning from one side to the

  28. other every 20 seconds and opening the iron frequently to check the wafer

  29. for doneness.

  30. When it is light gold on both sides, quickly remove it from the iron,

  31. using tongs or a fork, and lay flat, on a wire rack until cool. Repeat this

  32. process until all batter is used. Store the wafers in an airtight container

  33. 3-4 days. Makes

  34. 14-15, 5-inch wafers. --


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