Anise Flavored Pizzelles Food

ANISE PIZZELLE

Steps:

• Heat a nonstick pizzelle iron. In a small skillet, toast anise seeds over high heat, stirring, until fragrant, about 1 minute. Transfer seeds to a spice grinder, let cool, and finely grind. Scrape into a medium bowl; whisk together with flour, baking powder, and salt.
• In a large bowl, whisk together eggs and granulated sugar until well combined. Whisk in vanilla and anise extracts. Slowly add cooled butter in a steady stream, whisking continuously, until batter is smooth. Stir in flour mixture until just combined (do not overmix).
• Transfer batter to a piping bag fitted with a 1/2-inch round tip. Pipe about 2 tablespoons batter in a circle around the center of each pattern on the heated pizzelle iron. Close and seal with clasp. Cook until golden brown, about 45 seconds. Using a small spatula, release and remove cookie. Using kitchen shears or a 4 1/2-inch ring mold, trim any ragged edges, if desired. Transfer cookie to a wire rack to cool. Repeat with remaining batter. Dust cooled cookies with confectioners' sugar, if desired.

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.

ANISE FLAVORED PIZZELLES

Steps:

• Beat eggs and sugar. All cooled melted margarine, vanilla, anise seed and anside extract. Sift flour and baking powder and add to egg mixture. Refrigerate several hours. Drop by teaspoonfuls onto hot pizzelle iron and cook until slightly brown. Remove and throughly cool on rack. Store in tins.

ANISE PIZZELLES

Steps:

• Melt and cool margarine.
• Beat eggs until foamy.
• Add sugar,cinnamon,flavorings,oil,and margarine,mix well.
• Add flour mixed with baking powder gradually. (Dough should be thick not watery).
• Cook on iron following manufacturers instructions.

ITALIAN CLASSIC PIZZELLES

Steps:

• Beat the eggs, adding sugar gradually. Beat until smooth. Add cooled margarine and vanilla extract or anise flavouring.
• Sift the flour and baking powder. Blend into the egg mixture until smooth. Dough will be sticky enough to be dropped by spoon.
• Heat Pizzelle maker. Grease a small cookie scoop with cooking spray. Scoop the cookie dough and place just past the centre of the form towards the back of the maker. Lock and set a timer for 26 seconds. Cook longer if you like them darker.
• Remove to a cooling rack.
• Chocolate Pizzelles: Sift cocoa, additional sugar and baking powder into dry ingredients for Classic Pizzelles. Blend into egg mixture until smooth.

PIZZELLES II

Steps:

• Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
• Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.