Pizzelles Iii Food
PIZZELLES III
This recipe calls for a batter-like dough and is baked on a pizzelle iron. Powdered sugar adds an elegant touch. In the Italian version, vanilla is replaced by anise. Chocolate may also be used.
Provided by Marianne Jungels
Categories World Cuisine Recipes European Italian
Time 50m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 102 calories, Carbohydrate 13.4 g, Cholesterol 33.4 mg, Fat 4.5 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 2.6 g, Sodium 76.9 mg, Sugar 6.4 g
PIZZELLES
These are really good Pizzelles. I found the recipe in a cookbook called The Frugal Gourmet Cooks Italian. I use Watkins Vanilla in mine, but you're welcome to use Anise if you prefer. These are traditionally made at Christmas time, but we like them all year long. If everything is uniform the yield is probably close to 5 or 6 dozen pizzelles. They keep very well in a plastic bag or covered plastic container. Prep. time and yield are approximate. You'll need a Pizzelle iron for this recipe. I use an electric model and plug it in prior to mixing the batter. It's heated and ready to use when I get the batter made. Spray tops and bottoms of mold with Pam (lightly) each time you add new batter to molds.
Provided by Laudee
Categories Dessert
Time 16m
Yield 60 pizzelles
Number Of Ingredients 6
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.
Nutrition Facts : Calories 68, Fat 2.1, SaturatedFat 0.5, Cholesterol 18.6, Sodium 49.3, Carbohydrate 10.7, Fiber 0.2, Sugar 5.1, Protein 1.4
PIZZELLE
Hailing from Abruzzo in Central Italy, pizzelle are crisp, flat waffle-esque cookies made in a special hot iron. Like mostaccioli, these cookies predate Christmas -- in fact, it is said that this is the oldest known cookie recipe on earth, dating back to the 8th century BC. In olden times, presses were made from cast iron and would be heated over a fire, or directly on the stovetop. You can still find those irons if you're up to the challenge, but electric irons are much easier to use, and very easy to find both online and at major retailers.
Provided by Food Network
Categories dessert
Time 1h55m
Yield 2 to 4 dozen cookies, depending on size of iron
Number Of Ingredients 9
Steps:
- Whisk together the sugar, butter, milk, vanilla, anise extract if using and eggs in a large bowl. Add the flour, baking powder and salt, and continue to whisk until the batter is smooth. Allow to stand at room temperature for at least 1 hour so the batter can hydrate.
- Heat the pizzelle iron, and cook your pizzelles according to the manufacturer's directions.
PIZZELLES
Pizzelle batter is cooked on a special iron (cialde iron), which gives them decorative patterns. Pizzelles can also be made into edible dessert cups -- fill these with berries and ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16 cookies
Number Of Ingredients 8
Steps:
- Heat a nonstick pizzelle iron. In a large bowl, sift together flour, baking powder, and salt; set aside.
- In a large bowl, whisk eggs. Slowly add sugar, and continue mixing until well-blended. Whisk in vanilla and lemon extracts. Slowly add the cooled butter in a steady stream, whisking continuously until the batter is smooth.
- Slowly add the sifted flour mixture, and keep whisking until flour is completely incorporated into the batter. Do not overbeat.
- Fill a pastry bag fitted with a 1/4-inch or 3/8-inch plain tip with batter. Pipe 1 1/2 tablespoons of batter in a circle in the center of each pattern on the heated pizzelle iron. Close the iron, and seal with the clasp. Cook for 50 to 60 seconds. Using a small spatula, remove pizzelles, and place on wire rack to cool.
TRADITIONAL ITALIAN PIZZELLES
Thin, light, and crisp - just the way I like them! You need to use a Pizzelle baker for these cookies, but the investment is well worth the raves and reviews (not to mention the requests) for these cookies wherever your bring them to share.
Provided by Donna LaMonica
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 7
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.).
Nutrition Facts : Calories 67.4, Fat 3, SaturatedFat 1.8, Cholesterol 24.4, Sodium 44.3, Carbohydrate 8.9, Fiber 0.2, Sugar 4.2, Protein 1.2
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