Aunt Phillomenas Pizzelle Recipes

THIN & CRISP PIZZELLE

Steps:

• Preheat a pizzelle maker, and lightly mist the plates with non-stick spray. Wipe the plates of the pizzelle maker lightly, to remove any excess.*
• Place the eggs, sugar, anise seed, vanilla, and anise extract in a medium bowl and whisk to combine.
• Stir in the melted butter.
• Add the flour, baking powder, and salt, and mix until smooth.
• Place about a tablespoon of batter on each of the hot pizzelle maker plates, and close the lid.
• Cook until only a few wisps of steam are escaping from the pizzelle maker, and the pizzelles look lightly golden.
• Use a fork or small spatula to remove the cooked pizzelles to a wire rack to cool.
• Dust with powdered sugar, if using.

NONNA'S PIZZELLE

Steps:

• Preheat pizzelle iron according to manufacturer's instructions.
• Mix flour and baking powder together in a bowl.
• Combine eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until well-blended. Add 3/4 cup plus 2 tablespoons shortening and beat until blended. Add flour mixture and mix on medium speed until incorporated. Fold anise seeds and vanilla extract into batter with a spatula.
• Drop a teaspoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds, or a few seconds longer for darker pizzelle.

AUNT PHILLOMENA'S PIZZELLE

Steps:

• Whisk together flour, baking powder and salt in a small bowl. In a larger bowl, beat eggs and sugar until blended and slightly fluffy, 3 to 5 minutes. Slowly add cooled, melted butter, vanilla and anise and mix until incorporated well. Mix in dry ingredients a cup or so at a time, until batter is smooth but thick.
• Using 2 spoons, one to scoop up the batter and the other to ease it onto the iron, drop batter onto the center of a well-heated pizzelle maker. For smaller, 3-inch pizzelles, use a generous teaspoon of batter. For the 5-inch, use about a tablespoon.
• Cook for 30 to 40 seconds, or until just lightly brown. Gently remove to a rack or plate to cool.