Pizzelle Food

ITALIAN PIZZELLE

Steps:

• Whisk the eggs, sugar, melted butter and vanilla by hand in a large bowl. Sift in the flour, baking powder, salt, cinnamon and nutmeg and stir until blended. Stir in the anise seed, if using.
• Heat a pizzelle iron until ready and grease lightly (if called for). Spoon a bit of batter into the centre of the iron, close and cook for about 2 minutes, or according to manufacturers' instructions. Remove the pizzelle and repeat with the remaining batter. The final yield will depend on the size of the pizzelle iron.

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.

PIZELLE

Steps:

• In a large mixing bowl, blend the flour, sugar, anise seed, baking powder, baking soda and salt.
• In another bowl mix the oil and eggs. Stir the egg mixture into the dry ingredients and mix until dough is smooth. Cover and chill 30 minutes. Shape into 1-inch balls. Keep chilled.
• Place the pizelle iron over medium heat. Heat on both sides until a drop of water bounces and sizzles on an inside surface of the iron. Turn the iron over occasionally during cooking to keep both surfaces hot.
• Coat the heated iron on both sides of the interior surface with nonstick cooking spray.
• Place a ball of dough onto the center of the heated iron and flatten it slightly by pressing it against the iron with your finger. Close the iron and cook over medium heat 30 to 45 seconds, then turn over and cook on the other side or until the pizelle is pale golden. Remove the pizelle from the iron and cool on a wire rack.

PIZZELLES (CLASSIC ITALIAN COOKIES)

Steps:

• Preheat a nonstick pizzelle iron.
• In a large bowl, whisk the eggs. Slowly add the sugar and continue whisking until well blended.
• Whisk in the extracts. Slowly whisk in the melted butter in a steady stream and continue whisking until mixture is smooth.
• Slowly add the flour and continue to whisk until it is completely incorporated into the batter.
• Drop 1 TBSP batter onto center of each side of your pizzelle iron, close and clasp. Cook for 30-60 seconds depending on your iron.
• Remove with a small spatula and cool completely.
• Repeat with remaining batter.

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

Steps:

• Beat eggs and sugar together until thickened and pale.
• Add the cooled melted margarine and vanilla or anise.
• Sift in flour and baking powder and mix until smooth.
• Place a heaping Tbspn.
• of batter in center of mold, close lid, and cook for 30-60 seconds.
• Remove Pizzelle carefully with a fork and lay on flat surface till cool.
• These can also be removed when done and rolled immediately into a cone shape, then cooled and filled with sweetened ricotta or whip cream.

PIZZELLE

Steps:

• Beat together ingredients beginning with eggs and follow the list.
• Refrigerate batter overnight.
• Spoon batter in to your iron at the quantity recommended by the manufacturer.
• Cook for about 1 minute or until golden brown.
• Use the anise oil!
• Trust me the anise extract does not work.

PIZZELLE

Steps:

• Measure flour and baking powder into sifter and place on wax paper.
• Beat eggs and sugar on medium speed until thick, about 1 minute.
• Reduce speed and slowly add butter and vanilla, continue beating until combined.
• Sift in flour mixture, (including flour on wax paper) and combine by hand, mixing only to combine, do not over mix.
• At this point, batter may be chilled overnight.
• Prepare Pizzelle grids with oil or cooking spray.
• Place 1 1/2 - 2 teaspoons on grid(s) and bake.