Light Italian Pizzelles Food

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.

ITALIAN PIZZELLE RECIPE

Steps:

• Add melted, cooled butter, vanilla, and anise seeds. Beat again.
• Add flour and baking powder to a bowl and sift into the egg mixture. Batter should be thick enough to be dropped by a spoon (a mix between pancake batter and cookie dough).
• Spray a pizzelle maker with nonstick spray and drop a tablespoon of mixture onto the pizzelle maker.
• Close the pizzelle maker and allow to cook until the pizzelles are brown. My maker takes about 24 seconds.
• Remove the pizzelle from the pizzelle maker and place flat on a cookie sheet to cool. Spray pizzelle maker with nonstick spray between each new round of pizzelle.
• Dust with powdered sugar if so desired. Enjoy!

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.

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.

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.

TRADITIONAL ITALIAN PIZZELLES

Steps:

• In a large bowl, beat sugar and eggs.
• Add cooled melted butter, anise oil, and vanilla a little bit at a time until blended.
• Sift together all dry ingredients and gradually add to wet mixture. (Batter should be stiff enough to be dropped by spoonfuls onto hot pizzelle baker.).