Pizzelles Recipe 395

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!

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.