Pizzelle
A sweet, light, crisp, waffle-like Italian cookie traditionally served at Christmas and Easter. Dust these pretty snowflake cookies with confectioner’s sugar, roll into cannoli’s and fill with cream or jam, dip in chocolate and sprinkles, or make ice cream sandwiches the possibilities are endless!
Servings: 3 dozen cookies
Ingredients
- 3/4 c. unsalted butter melted and cooled
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1/8 tsp. salt
- 1 c. granulated sugar
- 4 lg. eggs
- 1 T. vanilla, almond, or anise extract
Instructions
- Add butter to a covered microwaveable bowl, melt in the microwave; set aside to cool.
- Sift flour, baking powder, and salt into a medium bowl; set aside. (Place a fine-mesh strainer over the bowl, add the dry ingredients to the strainer and gently shake the strainer to sift the ingredients together.)
- In a large bowl, using an electric hand mixer beat the eggs and sugar together until light, fluffy, and pale yellow about 2-3 minutes on medium-high. Slowly add melted butter and extract of choice.
- Using a rubber spatula, fold half of the dry ingredients into the wet ingredients, when combined, fold in remaining dry ingredients just until incorporated, do not over mix.
- Preheat pizzelle iron according to the manufacturer’s instructions. Lightly brush with vegetable oil. Working in batches add 1 tablespoon of batter to the center of each plate, close and cook until golden brown about 45 seconds to 1 minute. Carefully remove the cookies to a wire rack to cool. (When cool enough to handle, using scissors cut or break off excess crust around the edges of the cookies.) Repeat with the remaining batter.
- Cool completely and dust with confectioners’ sugar if desired. Store cookies in a sealed plastic container at room temperature.
- To make Chocolate Pizzelle – Reduce the all-purpose flour from 2 cups to 1-3/4 cups. Add 1/4 cup cocoa powder and omit extract. Follow the instructions above.
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