Pizzelles
photo by reraer
- Ready In:
- 16mins
- Ingredients:
- 6
- Yields:
-
60 pizzelles
ingredients
- 6 eggs
- 354.88 ml sugar
- 236.59 ml margarine, melted and cooled a bit (do not use more than 1 cup)
- 29.58 ml vanilla or 29.58 ml anise extract
- 828.06 ml all-purpose flour
- 19.71 ml baking powder
directions
- Beat eggs and sugar together until thickened and pale.
- Add the cooled melted margarine and vanilla or anise.
- Sift in flour and baking powder and mix until smooth.
- Place a heaping Tbspn.
- of batter in center of mold, close lid, and cook for 30-60 seconds.
- Remove Pizzelle carefully with a fork and lay on flat surface till cool.
- These can also be removed when done and rolled immediately into a cone shape, then cooled and filled with sweetened ricotta or whip cream.
Reviews
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This recipe is the exact same recipe my mom has been using for over 50 years! Everyone LOVES them. Even my 7 year old loves them and keeps asking when we are going to make them....which will be this Friday! To make Chocolate Pizzeles, add the following ingredients to those in the recipe above. Sift them with the flour and add to the egg mixture: 1/2 cup cocoa, 1/2 cup sugar, 1/2 teaspoos baking powder. You can add 1 cup finely chopped walnuts or pecans to either batter. Can't wait to make these. No sense adding my recipe to the database....you've got it in here! Thanks for posting!
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I have a teflon coated pizzelle iron and I make Pizzelles all the time but I wanted to try this recipe. My iron was good and hot and i took a drop of oil on the grids before i started like I always do and t hey stuck, What a mess i had. It took me an hour to clean the iron but im going to try and press some more using pam. Ill keep you posted.
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First time making Pizzelles . They turned out great. I got 3 doz 4 inch pizzelles. If I took my time maybe could have gotten a few more. Tip: I loved having kitchen scissors to trim cookies. And I used my phone timer. I was glad to see how simple these were. I like the taste . Not overpowering. Will try different flavors now.
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RECIPE SUBMITTED BY
Laudee
United States