Old Fashioned 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.

PIZZELLE

Steps:

• In a large bowl, Cream butter and sugar. Add eggs and extract and mix until smooth.
• Add 1/2 the flour, plus the baking powder, and salt, and stir in. Add remaining flour, a little at a time as needed to get a dough that resembles a drop cookie dough.
• Drop by teaspoon onto center of pre-heated grid. Cook per your press' instructions until golden brown. Remove pizzelle and allow to cool on a cooling rack or clean kitchen towel.
• Cool completely before storing in an AIR TIGHT container for up to 2 weeks on the counter.

CLASSIC ITALIAN PIZZELLES

Steps:

• In a large mixing bowl, add the melted butter and sugar - mix well, using a whisk or electric mixer.
• Add the beaten eggs, anise extract, and salt - mix well.
• Add flour gradually, using enough flour to make the batter the consistency of thick cake batter.
• Heat the pizzelle maker (iron). You may need to spray non-stick spray on the iron.
• Using about 1 heaping teaspoon of batter per cookie, drop batter onto iron. Close iron and cook over heat on both sides until light golden brown.
• If you are using a pizzelle maker, follow the instructions that came with it for how long to cook the cookies.
• Using the old fashioned iron that I did, the heat was on about med-high and it took about 30 seconds per side.
• Once the cookies are done, gently remove from the iron and cool on wire rack.

ITALIAN PIZZELLE WAFFLE COOKIE

Steps:

• Beat the eggs on medium speed until thick.
• Add the oil, shortening, and softened butter and mix until combined well.
• Add the extracts, ( you can add any flavor you want, anisette, vanilla, orange, maple, peppermint, lemon or coconut can be used, however, traditionally anisette is the flavor.
• Reduce the speed to low and gradually add the flour, mix till well Incorporated.
• Preheat the electric pizzelle iron according to the manufacturer's directions (can be found online).
• Note: Always spray each waffle area between making cookies even with nonstick.
• When ready, drop batter by a heaping tablespoon or use a gravy ladle, again follow the pizzelle manual.
• When ready, open iron and remove pizzelle.
• Stack on wax paper in between till cooled.
• Repeat until all batter is used.
• Store in airtight containers like coffee cans so they stack easily or holiday tins for gift giving.

PIZZELLE ITALIAN WAFFLE COOKIES

Steps:

• Mix eggs and sugar.
• Add dry ingredients, extract and butter. Mix well, at least 2 minutes.
• Drop dough by teaspoons onto heated Pizzelle iron. Cook according to maufacturer's directions, but usually about one minute.
• Cool and dust with powdered sugar if desired.

OLD FASHIONED PIZZELLS MADE WITH HAND HELD PIZZELLE IRON.

Steps:

• sift flour and baking powder.
• melt butter set aside.
• beat egg until foamy
• add sugar to egg abd beat.
• add cooled butter and anise to egg.
• slowly add flour mixing by hand until dough it doesn't stick to hands, this will take 7 or eight cups of flower.
• make balls a little smaller than golf balls just like making meatballs. heat both sides.
• of hand held iron on medium flame till water beads off of iron. use three balls placing them towards the center of iron. squeeze tightly for about 30 seconds on each side they should fall off just by opening iron. you might have to use a butter knife to ease them off the iron.