How To Make Pizzelle Crispy Recipes

CLASSIC PIZZELLE RECIPE FOR ITALIAN WAFFLE COOKIES

Steps:

• Beat eggs and sugar in a mixing bowl for approximately 2 to 3 minutes, until they're fluffy and a light yellow color.
• While still beating, slowly drizzle in the melted and cooled butter. Then add the vanilla extract.
• In a separate bowl, whisk the baking powder into the flour. Using a spatula, fold the dry ingredients into the wet ingredients until just incorporated.
• Bake one medium cookie scoop of batter (about 1 1/2 tablespoons) per mold in a pizzelle maker until golden brown, about 30 seconds. Remove with a wooden spatula to a cooling rack and cool completely.
• Dust cooled pizzelles with powdered sugar, as desired.

THE VERY BEST PIZZELLE RECIPE

Steps:

• Preheat the pizzelle iron.
• With a hand mixer, beat the eggs and sugar in a large bowl until light in color and fluffy, approximately 2-3 minutes.
• Add the vanilla, lemon zest and butter. Beat until well blended.
• In a separate bowl, whisk together the flour, baking powder and salt.
• Fold the dry ingredients, a little bit at a time, into the egg mixture until just incorporated and the batter is smooth.
• Place 1 heaping tablespoon of batter in the center of the design on the pizzelle iron. Close the iron to press the dough flat and bake until golden brown, approximately 1 minute. (Cooking times may vary depending on your appliance, please adjust accordingly.)
• Using a spatula, remove the cookie from the iron and transfer to a rack to cool.

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.

CLASSIC ITALIAN PIZZELLE

Steps:

• Warm up a pizzelle iron.
• In a medium bowl, whisk together flour and baking powder; set aside.
• In a large mixing bowl or the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar until frothy and beginning to thicken (about 2-3 minutes).
• On low speed, add the extracts and melted butter to egg mixture in a steady stream and mix for 30 seconds.
• Slowly add the dry mixture to wet and blend just until combined. Your batter will resemble a soft and sticky dough.
• Spray pizzelle iron lightly with baking spray.
• Drop 1 tablespoon of batter on hot pizzelle press.
• Close press and cook for about 1 minute or until light indicated cookies are done (cookies should be slightly golden).
• Use a fork to lift pizzelle off the press and transfer to a cookie rack or plate to cool down (keep in mind that they should lay flat. While they are hot, they will mold into another shape if they're not completely flat).
• Spray iron again and repeat process until you finish all the batter.
• Dust with confectioner's sugar and ENJOY!

PIZZELLE

Steps:

• Whisk together the sugar, butter, milk, vanilla, anise extract if using and eggs in a large bowl. Add the flour, baking powder and salt, and continue to whisk until the batter is smooth. Allow to stand at room temperature for at least 1 hour so the batter can hydrate.
• Heat the pizzelle iron, and cook your pizzelles according to the manufacturer's directions.

PIZZELLES III

Steps:

• In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth.
• Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container.
• For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.

HOMEMADE PIZZELLES FROM SCRATCH

Steps:

• Melt butter and set aside to allow it to cool before use in the batter. In the bowl of an electric mixer, beat eggs and sugar together. Next add vanilla, anise and melted butter. Sift flour and baking powder into mixture, and mix on low until the batter becomes stiff enough to be dropped by a spoon. If you have never made pizzelles before, the batter is surprisingly thick in consistency (and that's normal). The pizzelle iron closes very tightly, so the thick batter will fill all of the crevices. Once the batter is ready, it's time to preheat the pizzelle maker. Most have a light on the front to let you know once it is up to temperature. Spray the pizzelle iron with vegetable oil before starting to make pizzelles. You will likely have to spray it a couple of times at the beginning of baking, and then should be pretty stick-free. Now hunker down because this part takes a little bit of time. Drop about 1/3-1/2 tbsp of batter into the center of the pizzelle shape and close the pizzelle maker. Each iron is different, so follow the instructions on the iron that you have. We are using an old VillaWare Pizzelle Baker, and it takes about 15 seconds before the pizzelles are done. Once done, grab a fork and gently remove the pizzelles and lay them onto a flat surface. If they accidentally rip during transit, while still warm the pizzelles are still flexible. So it's easy to press them together again. Repeat until done. I had the pizzelles cooling on the table, and every time my two year old walked by he would slide one off and run away with it. So, if this is your method too, beware of disappearing pizzelles. Once the pizzelles are cooled, any excess can be broken off of the sides. Now it's time to add the confectioner's sugar over top! Pour confectioner's sugar into a sifter and sprinkle over each side of each pizzelle. Now they are ready to store until Christmas (or eat now of course). We stack our pizzelles about 10-12 high and wrap each stack in an airtight wrapper.

ANISE PIZZELLE

Steps:

• In a large bowl, beat the eggs, sugar and butter until smooth. Combine flour and baking powder; gradually to egg mixture and mix well. Stir in aniseed and extracts., Bake in a preheated pizzelle iron according to manufacturer's directions until golden brown. Remove to wire racks to cool. Store in an airtight container.