Light Italian Pizzelles 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.

PIZZELLE-ITALIAN TRADITION

Steps:

• In a medium bowl, beat the eggs with an electric mixer until light. Add the sugar, butter, lemon zest and vanilla, mix well. Stir in the flour and baking powder.
• Heat pizzelle iron. Drop batter by teaspoonfuls onto the center of the patterns, close the lid and cook for about 30 seconds. Test the cooking time on the first one, because temperatures may vary. Remove cookies carefully from the iron and cool on wire racks.

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.

LIGHT ITALIAN PIZZELLES

Steps:

• Melt the coconut oil and set aside to cool. Heat the pizzelle maker.
• In a large bowl, beat the eggs and sugar.
• Add the cooled melted coconut oil, vanilla extract, coconut extract and water.
• Sift flour and baking powder then add to the egg mixture. Batter will be sticky. If batter is too thick, add a bit more water.
• Spray a small cookie scoop inside and out with a no-stick cooking spray. Drop a scoop of cookie dough onto the centre of the hot pizzelle machine. I cook mine for between 60 seconds and 70 seconds. Each machine heats differently and it depends on how dark you like your Pizzelles.
• Place Pizzelles on a cooling rack. Once cooled, store in an airtight container to keep crispy.
• NOTE: Use a calorie free sweetener that replaces sugar cup for cup. If you are using regular granulated sugar instead of the sweetener, do not add the 1/2 cup water.