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    You are in: Home / Recipes / Pizzelle Italian Tye Plates 1927 Recipe
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    Pizzelle Italian Tye Plates 1927

    Pizzelle   Italian Tye Plates  1927. Photo by andypandy

    1/3 Photos of Pizzelle Italian Tye Plates 1927

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    andypandy's Note:

    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.

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    My Private Note

    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Batter

    • 6 large eggs
    • 1 1/4 cups granulated sugar (I have used 3/4 to 1 1/4 cups sugar..they come crispier with the larger amount)
    • 3/4 cup salad oil (canola oil)
    • 1 3/4 cups all-purpose flour
    • 3 tablespoons anise flavoring or 3 tablespoons anise oil

    Directions:

    1. 1
      Beat eggs until thick and lemony coloured.
    2. 2
      Add in, beating well the sugar and beat until thick, beat in the oil and continue beating.
    3. 3
      Add in the flour.
    4. 4
      Add in the flavour.
    5. 5
      Heat the pizzelle maker on stove top, or if electric plug in unit.
    6. 6
      Drop tablespoon of batter onto iron and bake until golden light brown in colour.
    7. 7
      I like mine very light.
    8. 8
      Remove and cool on wire rack.
    9. 9
      Place cooled cookies into tin cans.
    10. 10
      If 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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    Ratings & Reviews:

    • on December 07, 2014

      45

      A little thinner tha my Nonna's but a good basic recipe. I added another 1/2 c of flour, used anise seed instead of flavoring, and added 1 t vanilla.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 10, 2011

      55

      Exactly how I remember my great grandmother's. Exactly!

      Except I never liked the anise... so I make them with cinnamon. Now they're better than my great grandmother's.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 21, 2009

      35

      I have tried quite a few pizzells recipes and this one did not meet 5 stars for me. I will say however that is a perfect recipe if you want to roll them and fill them...nice and light. But there was something too light ...maybe it was the oil only...not sure.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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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
    47%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 15.5 mg
    5%
    Sodium 6.0 mg
    0%
    Total Carbohydrate 5.8 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 3.4 g
    13%
    Protein 0.8 g
    1%

    The following items or measurements are not included:

    anise flavoring

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