Aunt Albas Pizzelle Recipes

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

Pizzelles III image

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

Ingredients

3 eggs
¾ cup white sugar
½ cup butter, melted
1 tablespoon vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder

NONNA'S PIZZELLE

My great-grandmother's pizzelle recipe, which my mother has adapted for pizzelle presses or irons (I use a Cuisinart® double pizzelle press). A family must-have at all of our holiday dinners, especially Christmas!

Provided by tcasa

Categories World Cuisine Recipes European Italian

Time 21m

Yield 60

Number Of Ingredients 8

Nonna's Pizzelle image

Steps:

Preheat pizzelle iron according to manufacturer's instructions.
Mix flour and baking powder together in a bowl.
Combine eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until well-blended. Add 3/4 cup plus 2 tablespoons shortening and beat until blended. Add flour mixture and mix on medium speed until incorporated. Fold anise seeds and vanilla extract into batter with a spatula.
Drop a teaspoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds, or a few seconds longer for darker pizzelle.

Nutrition Facts : Calories 80.1 calories, Carbohydrate 10.7 g, Cholesterol 18.6 mg, Fat 3.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 23.4 mg, Sugar 5.1 g

Ingredients

3 ½ cups all-purpose flour
2 teaspoons baking powder
6 eggs
1 ½ cups white sugar
¾ cup shortening (such as Crisco®), melted and cooled slightly
2 tablespoons shortening (such as Crisco®), melted and cooled slightly
1 tablespoon anise seeds, crushed
1 teaspoon vanilla extract

AUNT PHILLOMENA'S PIZZELLE

At the holidays, these crisp, simple cookies are stacked everywhere in Italian kitchens. My family was from Abruzzi, and my mother always used the recipe from her older sister. You can scent these cookies with orange, almond or lemon or just vanilla, but we always made plenty with anise at Christmas. You can use a simple stove-top pizzelle maker or an electric one. I prefer the kind without a non-stick coating. A little shot of cooking spray or a wipe with some cooking oil helps prime the press. Like pancakes, you will probably throw away the first one.

Provided by Kim Severson

Categories dinner, lunch, cookies and bars, side dish

Time 1h

Yield About 4 dozen

Number Of Ingredients 8

Aunt Phillomena's Pizzelle image

Steps:

Whisk together flour, baking powder and salt in a small bowl. In a larger bowl, beat eggs and sugar until blended and slightly fluffy, 3 to 5 minutes. Slowly add cooled, melted butter, vanilla and anise and mix until incorporated well. Mix in dry ingredients a cup or so at a time, until batter is smooth but thick.
Using 2 spoons, one to scoop up the batter and the other to ease it onto the iron, drop batter onto the center of a well-heated pizzelle maker. For smaller, 3-inch pizzelles, use a generous teaspoon of batter. For the 5-inch, use about a tablespoon.
Cook for 30 to 40 seconds, or until just lightly brown. Gently remove to a rack or plate to cool.

Nutrition Facts : @context http, Calories 46, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 31 milligrams, Sugar 4 grams, TransFat 0 grams

Ingredients

1 3/4 cups/210 grams flour, plus a little more if batter is too thin
2 teaspoons/15 grams baking powder
1/2 teaspoon/6 grams salt
3 eggs
3/4 cup/150 grams sugar
1/4 pound/113 grams butter, melted
1 teaspoon/5 milliliters vanilla
1/2 teaspoon/2.5 milliliters anise extract