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.

This entry was posted in Desserts, General Blog, Ingredients, Recipes. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

Post a Comment

Your email is never published nor shared. Required fields are marked *