1/3 Photos of Pizzelle Italian Tye Plates 1927
This is Grandma Rose recipe. It has been in the family before my time, so I put down 1927 since thats my moms age. Simple and we have tried other recipes, but this is still the best. The recipe can be doubled. The photo is the amount of a doubled batch using 12 eggs, and yes I do get 12 dozen cookies very easily.
My Private Note
Units: US | Metric
- 1Beat eggs until thick and lemony coloured.
- 2Add in, beating well the sugar and beat until thick, beat in the oil and continue beating.
- 3Add in the flour.
- 4Add in the flavour.
- 5Heat the pizzelle maker on stove top, or if electric plug in unit.
- 6Drop tablespoon of batter onto iron and bake until golden light brown in colour.
- 7I like mine very light.
- 8Remove and cool on wire rack.
- 9Place cooled cookies into tin cans.
- 10If you are using anise oil, then use less amount than you would the flavour, as oil is stronger. But taste a few after been cooled and you can always add more flavouring as you go. I have also added a few tablespoons of cornstarch in place of some of the flour, so they stay crisp in those humid days. Hope you do try and like this heirloom recipe. Amount of cookies depends on the size you make them also. Also the batter can be covered and placed in the fridge for a few hours or overnight too.
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Nutritional Facts for Pizzelle Italian Tye Plates 1927
Serving Size: 1 (931 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 50.3
- Calories from Fat 24
- Total Fat 2.6 g
- Saturated Fat 0.4 g
- Cholesterol 15.5 mg
- Sodium 6.0 mg
- Total Carbohydrate 5.8 g
- Dietary Fiber 0.0 g
- Sugars 3.4 g
- Protein 0.8 g
The following items or measurements are not included: