Pizzelles Food

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.

PIZZELLES I

Steps:

• Mix ingredients in order given. Should be the consistency of a drop cookie.
• Heat Pizzelle Iron. Drop about 1 heaping teaspoon on hot iron, wait approx. 40 seconds.

MAPLE PIZZELLE

Steps:

• Whisk the flour, baking powder, salt and nutmeg in a large bowl; make a well in the center. In another large bowl, whisk the eggs, granulated sugar, maple sugar, vegetable oil and maple extract until well combined. Pour the egg mixture into the well in the flour mixture and whisk until incorporated.
• Preheat a pizzelle iron until a drop of water sizzles on the surface, about 10 minutes. Lightly brush the hot surface with vegetable oil. Spoon about 1 tablespoon batter into the center of the imprint (if you have a pizzelle iron with more than one imprint, fill each with 1 tablespoon batter). Close the iron and cook until there is no more steam coming out, about 45 seconds.
• Open and remove the pizzelle from the iron using a small offset spatula and transfer to a rack to cool (the pizzelle will crisp as they cool). Repeat with the remaining batter, lightly brushing the iron with more vegetable oil occasionally. Lightly dust the pizzelle with confectioners' sugar before serving.

PIZZELLES

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.

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.

CHOCOLATE PIZZELLES

Steps:

• Whisk the eggs with the sugar and salt until light. Melt the butter and stir in.
• Sift together all the remaining ingredients except the hazelnuts and fold in.
• Stir in the hazelnuts last.
• Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds.
• Cool on racks. Sprinkle with powdered sugar.

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.

PIZZELLE ICE CREAM SANDWICHES

Steps:

• To make the pizzelles: Preheat the pizzelle iron to medium-high heat. Whisk the sugar, egg whites, vanilla, and salt in a large bowl to blend. Whisk in 2 tablespoons of butter. Add the flour and whisk just until blended.
• Brush the pizzelle cooking surfaces with some of the remaining melted butter. Spoon 1 tablespoon of batter in the center of the pizzelle iron. Close the iron and cook until deep golden, about 3 minutes. Transfer the pizzelles to a cooling rack. Cool completely. Trim off any excess pizzelle along the edges. Store the pizzelles airtight at room temperature.
• To make the ice cream sandwiches: Gently spread the chocolate-hazelnut spread over 1 side of 12 pizzelles. Cut the ice cream carton to remove the ice cream from the carton in one piece. Starting at the widest end of the piece of ice cream, cut the ice cream crosswise into 1/2-inch-thick rounds. Place 1 slice of ice cream atop each coated pizzelle. (Alternately, the ice cream can be scooped atop the pizzelle.) Top each with a second pizzelle, pressing gently to adhere. Arrange the sandwiches on a baking sheet and freeze until firm. (Can be made 2 days ahead. Store airtight and keep frozen,)
• Dust the ice cream sandwiches with powdered sugar and serve.
• Cook's Note: If the ice cream sandwiches are eaten immediately, the pizzelles will be crisp. However, if the sandwiches freeze overnight, the pizzelles will soften just enough to allow the sandwiches to be cut into wedges, if desired.

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.

PIZZELLE

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.

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

Steps:

• Crack eggs into a large bowl and beat lightly by hand.
• Add sugar and stir.
• Add oil and stir.
• Next, stir in salt, vanilla and aniseeds.
• Continue stirring and add anise extract. Gradually add 6 cups of flour, mixing well after each cup.
• Combine 1 cup flour with all of the baking powder and add to dough.
• The addition of the last cup of flour will depend on the consisteny that you desire. A firmer dough will produce a firmer/harder cookie. A thinner/stickier dough will produce a thinner and crispier cookie. This is a matter of personal preference. To bake pizelle: Heat a well-seasoned, pizelle iron.
• The iron must be well-seasoned to prevent cookies from sticking.
• Place a scant 1 tabl espoon of dough to each section of the iron and "bake".
• The amount of baking time required will depend on the pizelle maker.
• The usual time is between 20 and 40 seconds.
• Take care not to burn the cookie. Turn each cookie out onto a flat surface to cool.
• Cool thoroughly and store in an air-tight container.

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.).

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 IV

Steps:

• Preheat the pizzelle iron.
• In a medium bowl, mix together the eggs and sugar. Slowly add melted butter, vanilla, and anise extract, while mixing. Stir in the flour, baking powder, and anise seeds. If a thicker cookie is preferred, add 1/2 cup more flour.
• Drop cookies by rounded tablespoons onto the center of the grid. Close the iron and cook until steaming stops. This could take 30 to 90 seconds, depending on the iron used.