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What I’ve enjoyed recently …
All Saints, this new Minneapolis
hot spot sports in innovative yet
approachable menu. Cocktails
are amazing too!
222 East Hennepin Ave
Minneapolis MN 55414Favorite Places, Barcelona
Favorite Places, Bourgogne
Favorite Places, California
Favorite Places, New York
Favorite Places, Paris
Favorite Places, Provence
Favorite Places, Twin Cities
Favorite Links
- Alice Medrich
- Andrew Zimmern
- Artisan Bread in Fine Minutes a Day
- Baking Obsession
- Cannelle et Vanille
- Chocolate & Zucchini
- Curious Cook
- David Lebovitz
- David Schmit Photography
- Dorie Greenspan
- Eat the Love, Sweets for the Mouth and Mind
- Eat Well Guide
- eatwild
- Farmette
- Gale Gand
- HiP Paris Blog
- Hunter Angler Gardener Cook
- Le Pétrin
- Nick Malgieri
- Not Without Salt
- On Rue Tatin
- Paris Breakfasts
- Purple Pitchfork
- Raghaven Iyer
- Robin Asbell
- Sake Story
- Slow Food
- Smitten Kitchen
- Steamy Kitchen Modern Asia
- Suvir Saran
- The Daily Meal
- The Paris Kitchen
- The Perennial Plate
- These Peas are Hollow
- Wedge Community Co-op
- White on Rice Couple
- Zoë Bakes
Classic Italian Pizzelles
These pizzelles are light and crisp. Serve them plain or dusted with powdered sugar. To keep them crisp, store them in an airtight container. Makes between 28 – 30 pizzelles depending on size
1/2 cup (4 oz) unsalted butter, melted and cooled, (don’t use oil as a substitute)
1 3/4 cups (8.3 oz/ 235 g) All-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground anise seed or extract (optional)
3 large eggs
3/4 cup (5 oz) granulated sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
Set a sieve over a medium bowl and sift together flour, baking powder, and ground anise seed (if using). Set aside.
In a large mixing bowl whisk together eggs and sugar. Whisk in the cooled melted butter, vanilla, and anise extract (if using instead of the anise seed). Switch to a wooden spoon and mix the flour mixture into the egg mixture. Batter will be stiff enough to be dropped by spoon. Batter can also be refrigerated to be baked off later.
When ready to proceed, heat a pizzelle iron until hot (the light goes off on mine when ready). Using a heatproof pastry brush, brush a bit of clarified butter on the top and bottom of the pan. Drop a spoonful of batter onto each side of the iron. (I used a #50 ice cream scoop, about ½ full.)
Close the lid and cook for about 30 seconds (give or take depending on your iron). Using a fork or offset spatula carefully remove to a cooling rack until the pizzelles are cold and crisp.
VARIATION PIZZELLE CON CIOCCOLATTE: Add 3 tablespoons cocoa and 3 tablespoons sugar to the basic Italian Pizzelle recipe. If desired, you may substitute chocolate flavoring instead of the vanilla and anise flavoring.