Classic Pizzelle Recipe 495

Steps:

• Beat eggs, adding sugar gradually. Beat until smooth. Add cooled margarine and vanilla or anise. Sift flour and baking powder. Blend into egg mixture until smooth. Dough will be sticky enough to be dropped by spoon. Bake in Pizzelle Baker. Makes approximately 60 pizzelles. VARIATION: Pizzelles with nuts. Finely chop one cup of walnuts or pecans. Blend into dough. Chocolate Pizzelles: Sift cocoa, additional sugar and baking powder into dry ingredients for classic pizzelles. Blend into egg mixture until smooth . Makes approx. 60 pizzelles. Serving Hint: Pizzelles provide the base for a delicious ice cream sandwich. Can also be rolled and filled with desired fillings for a perfect dessert.

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.

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.