My family loves pizzelles, but we have always had to rely on an Italian friend to bring them to us. Store-bought pizzelles just don't measure up. They're usually not even worth eating, in my opinion. But, last Christmas my mother bought me my own pizzelle iron. What a joy! Fresh, crispy, authentic pizzelles whenever we want. Tonight, in celebration of St. Clare's Feast Day, we had lemon sorbet and pizzelles. What a great simple dessert. So tonight I am promoting the purchase of a pizzelle iron -- or put it on your Christmas list like I did. What a unique treat to give your family -- any time you're in the mood, especially when there's an Italian feast day on the calendar.
This is the brand that I have and I highly recommend it.At Barb's request, here is my recipe. Barb, I imagine that you could just substitute cinnamon extract instead of anise for your little guy. I have a friend who uses candy flavoring oils instead of extract, which I'm certain you can get in cinnamon. I find that the pizzelles don't stay as crisp when using the oils, though.
Traditional Italian Pizzelles
3 eggs, room temp.
3/4 c. sugar
1/2 c. butter, melted and cooled
1 t. vanilla extract
2 t. anise extract
1 3/4 c. flour
2 t. baking powder
In a large mixing bowl, beat eggs and sugar. Add cooled butter, vanilla and anise. Add the flour and baking powder to the egg mixture. The batter should be stiff enough to drop from a spoon. The batter can be refrigerated and used later. Drop by spoonfuls onto hot pizzelle iron (in the center of each circle), close and bake for 30 seconds (the size of your "drop" will depend upon the size of your pizzelle iron -- the finished product should come just to the edge of your pizzelle circle).
3 eggs, room temp.
3/4 c. sugar
1/2 c. butter, melted and cooled
1 t. vanilla extract
2 t. anise extract
1 3/4 c. flour
2 t. baking powder
In a large mixing bowl, beat eggs and sugar. Add cooled butter, vanilla and anise. Add the flour and baking powder to the egg mixture. The batter should be stiff enough to drop from a spoon. The batter can be refrigerated and used later. Drop by spoonfuls onto hot pizzelle iron (in the center of each circle), close and bake for 30 seconds (the size of your "drop" will depend upon the size of your pizzelle iron -- the finished product should come just to the edge of your pizzelle circle).
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7 comments:
Yes, please post your recipe!! I love pizelles and have a pizelle iron (a pretty old model, but it works great!) Next cool day, I will make some yummy treats for the kids. Big Brother wants me to make them with cinnamon instead of anise.
Big Brother says that you ROCK! (That is a quote!) Thanks so much for the recipe!
Oh, I must have an iron! My hubby would be THRILLED! Thanks for sharing this recipe. Glad I found you!
My secret family recipe for pizzelles, from my father, makes 14 dozen cookies!!!
It's a nightmare. 2 at a time. 30 second each.
That's how I do it too, Sara -- two at a time, 30 seconds each. But my recipe makes about 4 dozen. I would be crying by the time I got to 14 dozen!
I'm reading this almost 5 years after you posted the recipe, which is actually when I got my first pizzelle press.
I wanted to thank you for having a great recipe available. It looks just like my grandma's.
A note on leaving the anise out. My grandma never put anise in hers, but would instead use almond extract, or hazelnut extract (when she could find it.) Deliciousness!
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