1/1 Photo of Pizzelles
Kim D.'s Note:
I adopted this recipe from Recipezaar. I hope to give it a try soon and make changes if needed.
My Private Note
Units: US | Metric
- 1Crack eggs into a large bowl and beat lightly by hand.
- 2Add sugar and stir.
- 3Add oil and stir.
- 4Next, stir in salt, vanilla and aniseeds.
- 5Continue stirring and add anise extract. Gradually add 6 cups of flour, mixing well after each cup.
- 6Combine 1 cup flour with all of the baking powder and add to dough.
- 7The addition of the last cup of flour will depend on the consisteny that you desire. A firmer dough will produce a firmer/harder cookie. A thinner/stickier dough will produce a thinner and crispier cookie. This is a matter of personal preference. To bake pizelle: Heat a well-seasoned, pizelle iron.
- 8The iron must be well-seasoned to prevent cookies from sticking.
- 9Place a scant 1 tabl espoon of dough to each section of the iron and "bake".
- 10The amount of baking time required will depend on the pizelle maker.
- 11The usual time is between 20 and 40 seconds.
- 12Take care not to burn the cookie. Turn each cookie out onto a flat surface to cool.
- 13Cool thoroughly and store in an air-tight container.
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Nutritional Facts for Pizzelles
Serving Size: 1 (2678 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 49.6
- Calories from Fat 21
- Total Fat 2.3 g
- Saturated Fat 0.3 g
- Cholesterol 11.7 mg
- Sodium 11.4 mg
- Total Carbohydrate 6.1 g
- Dietary Fiber 0.1 g
- Sugars 2.5 g
- Protein 0.8 g