Recipe by Kim D.
I adopted this recipe from Recipezaar. I hope to give it a try soon and make changes if needed.
- 12 large eggs
- 2 2⁄3 cups granulated sugar
- 2 cups vegetable oil
- 4 tablespoons vanilla extract
- 2 tablespoons anise seed
- 2 tablespoons anise extract (; DO NOT USE Anise OIL)
- 8 cups flour
- 4 teaspoons baking powder
- 1 pinch salt
Directions See How It's Made
- Crack eggs into a large bowl and beat lightly by hand.
- Add sugar and stir.
- Add oil and stir.
- Next, stir in salt, vanilla and aniseeds.
- Continue stirring and add anise extract. Gradually add 6 cups of flour, mixing well after each cup.
- Combine 1 cup flour with all of the baking powder and add to dough.
- The 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.
- The iron must be well-seasoned to prevent cookies from sticking.
- Place a scant 1 tabl espoon of dough to each section of the iron and "bake".
- The amount of baking time required will depend on the pizelle maker.
- The usual time is between 20 and 40 seconds.
- Take care not to burn the cookie. Turn each cookie out onto a flat surface to cool.
- Cool thoroughly and store in an air-tight container.