Traditional Italian Pizzelles Food

AUTHENTIC PIZZELLE

Steps:

• In a bowl, add the eggs, the sifted flour with a pinch of salt, the sugar and the aromas.
• By hand with a whisk or an electric mixer, mix the ingredients and add the oil a little at a time. The mixture must appear thick and homogeneous, not too liquid.
• Let the batter rest for half an hour and then proceed to cooking.
• Grease the pizzelle iron with a little of the butter and wait until melted. Tip: check out or best pizzelle maker guide.
• Heat the iron on the stove and when it is hot, fill it in the center with a spoonful of the dough.
• Close the dish well and cook the pizzelle for a few minutes in the pizzelle maker, until each side is golden and crisp.
• Remove the pizzelle thus obtained, which can be tasted as lukewarm natural or enriched with sweet creams or jams or anise.

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!

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.

PIZZELLE

Steps:

• In a large bowl, beat the eggs, sugar and oils until smooth. Gradually add flour and mix well., 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.

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 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.

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.).