Maple Pizzelle Recipes

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.

MAPLE WALNUT PIZZELLES

Steps:

• 1. In a large mixing bowl, beat eggs and sugar together.
• 2. Add cooled butter, maple syrup and walnuts.
• 3. In another bowl, sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon onto the grids.
• 4. Drop one heaping teaspoon of batter on preheated pizzelle iron grid. Close iron and bake according to manufacturer's directions approximately 30-40 seconds depending on your preference for browning, or the consistency of the batter.

ITALIAN PIZZELLES

Steps:

• 1. In a bowl, sift together flour and baking powder.
• 2. In electric mixer, beat together eggs and sugar, add the melted butter, vanilla and anise extract.
• 3. Add the flour mixture and beat until smooth.
• 4. Preheat your pizzelle iron according to manufacturer directions and lightly spray the pizzelle grids with non-stick spray or lightly brush with vegetable oil.
• 5. Drop batter by rounded tablespoonful onto center of each preheated grid. This amount can vary according to the size of your pizzelle maker.
• 6. Close lid and bake approximately 40-50 seconds, depending on your preference for browning and/or the consistency of your batter.
• 7. Be sure to lay hot pizzelle's in single layer to cool completely.
• 8. Once cooled dust with powdered sugar. May be stored stacked in an airtight bag.

MAPLE WALNUT PIZZELLES

Steps:

• In a large mixing bowl, beat eggs and sugar together.
• Add cooled butter, maple syrup and walnuts.
• In another bowl, sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon onto the grids.
• Drop one heaping teaspoon of batter on preheated pizzelle iron grid. Close iron and bake according to manufacturer's directions approximately 30-40 seconds depending on your preference for browning, or the consistency of the batter.

CHOCOLATE PEPPERMINT PIZZELLE

Steps:

• Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
• In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
• Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together. (If you have a large pastry bag, put a big round tip in it, and fill with the pizzelle batter.)
• Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with nonstick cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds. Open and remove cookie from the iron, cool on a rack. Repeat with remaining batter.
• Put the chocolate and butter in a microwave safe bowl. Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Stir in mint extract.
• To serve pipe a tablespoon of the mint filling into the center of half the cookies. Top with another cookie and press to sandwich them together. Serve now or keep tightly covered for up to 1 week.