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    You are in: Home / Recipes / Italian Pizzelle Cookies Recipe
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    Italian Pizzelle Cookies

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on December 21, 2007

      casrfully purchased, weighted and meaured all the ingredence. I was greatly disapaointed, It was soupy anb the more flower to correct the cosistance didn't make it any better. The cookies spread very thin and stuch to both the top and bottom. I had to use to tooth pick to get all the mess out of the machine. I would ner supperst this recipe. A few adjustments are needed and then they could be the best. Pam

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    • on December 21, 2005

      Great recipe, good flavor. Nice and light. Definitely cool the cookies thoroughly BEFORE stacking... makes them nice and crisp. Will definitely use this again!

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    • on December 20, 2005

      For years I have made Pizzelles at Christmas using the recipe in my Villa Ware Pizzelle Baker. They always turned out perfect. However, I lost the recipe book and came to Zaar for a recipe. This is the one I chose. I had great difficult with this recipe! They were all over the baker even when I reduced the quantity of batter. They were extremely thin and almost too delicate to handle. I tried adding more flour as well as more baking powder but no help. Perhaps it was too many eggs. I'm not certain, but I won't use this recipe again. The flavor was good though. Sorry for the bad review.

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    • on December 18, 2005

      This easy recipe makes the lightest fluffiest pizzelles we have ever had;however, really oil the iron very well before the first few cookies because the texture of the cookie is so fragile it will stick and break into crumbs.Also, as the reviewer above stated, cool them before stacking.

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    • on December 21, 2004

      This is a delicious recipe, and easy to make. I used 2 Tablespoons of Vanilla extract, I'll try Anise next time. I added an additional 3/4 to 1 cup (or so) of flour to make the "soft dough". The most difficult part is mastering the iron (which isn't hard) - I only cooked mine for about 30 seconds (not 1 minute). Let them cool before stacking, or they'll be soft, not crisp. I stored mine in plastic bags. They're terrific!

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    Nutritional Facts for Italian Pizzelle Cookies

    Serving Size: 1 (15 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 78.7
     
    Calories from Fat 39
    50%
    Total Fat 4.4 g
    6%
    Saturated Fat 0.9 g
    4%
    Cholesterol 26.4 mg
    8%
    Sodium 64.5 mg
    2%
    Total Carbohydrate 8.6 g
    2%
    Dietary Fiber 0.1 g
    0%
    Sugars 5.6 g
    22%
    Protein 1.2 g
    2%

    The following items or measurements are not included:

    oleo

    anise flavoring

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