Prep 5 mins
Cook 3 mins
Beautifully designed wafer pitzelle cookies are made in an iron; either electric (like a waffle iron) or a single cast iron press. They can now be found in gourmet shops, but these are my Granny's recipe which we made for special occassions. They are crispy thin, delicate in taste and texture and go great with an espresso coffee.
Mix in order
- 1 cup sugar
- 6 eggs
- 3⁄4 cup vegetable oil
- 2 1⁄2 cups all-purpose flour
- 1 orange, zest of
- 1 lemon, zest of
- 1 teaspoon anise oil
- confectioners' sugar (for dusting)
- Heat Pitzelle grill until a ready light is displayed.
- Place one rounded teaspoon of batter in middle of grill and quickly press firmly.
- Cooking time depends on your machine, but it should take 2 or 3 minutes before the pitzelle are light golden in color.
- Remove either rolling method; (using the handle of a wooden spoon) and rolling into a tube or leave to cool on a flat surface.
- Dust with confectionery sugar and stack into piles; store in tins.
- Makes 48 pitzelle; keeps fresh for weeks and can be frozen and defrosted easily.
There is something seriously wrong with this recipe. It wouldn't even make good modeling clay. Some liquid ingredient must have been left out, because the consistency was way thicker than a good piecrust recipe or even other pizzelle recipes I have used. It was tasty once I added lots of liquid to it, but that isn't called for in this version.
I suspect that (3 to 4??) eggs were left out of the ingredient list. Wish I could find anise oil here in Texas since this does sound tasty and worth trying.