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–+ servings

Pizzelle

Anise extract does not work well. Anise oil is an absolute requirement for the authentic taste. As with many "old Italian recipes" in my collection, this one provided a range of amounts of flour. 1 3/4 cups of all-purpose flour worked well and was pretty much right in the middle of the range. The batter will be quite stiff until the melted butter is stirred in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 2 dozen
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 3/4 cup sugar
  • 3 extra large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon anise oil or to taste
  • 1/4 pound unsalted butter melted and cooled slightly

Method
 

  1. Combine flour, salt, and baking powder.
  2. Mix well. Reserve.
  3. Combine eggs and sugar.
  4. Mix until well combined.
  5. Stir in vanilla and anise oil.
  7. Stir dry ingredients into egg-sugar mixture.
  9. Stir in melted butter.
  12. Lightly grease the pizzelle maker (with lard, preferably) before the first ones are baked. After the first, additional greasing is not needed.
  13. Add a rounded tablespoon of batter to the center of each shape, depending on the size of your iron.
  14. Cover and cook until light golden but not really brown. The length of time will vary based on the specifics of your pizzelle iron. With mine, it took 30-45 seconds per batch.
  15. Cool the pizzelle on racks.
  16. You can dust with powdered sugar if you'd like but I rarely do unless it's a really festive occasion.

Notes

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