Pizzelles

Recipe by Kim D.
READY IN:
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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