Hungarian Pizzelle Recipes

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HUNGARIAN PIZZELLE

My Hungarian grandmother makes this thin and delicate version of the traditional pizzelle. Sprinkle with confectioners' sugar and store in an airtight container.

Provided by Jennifer S

Categories     World Cuisine Recipes     European     Italian

Time 21m

Yield 12

Number Of Ingredients 7



Hungarian Pizzelle image

Steps:

  • Preheat pizzelle iron according to manufacturer's instructions.
  • Beat sugar and eggs together in a bowl using an electric mixer. Add butter, anise extract, and vanilla extract; beat until blended. Add flour and baking powder gradually; beat until smooth batter forms.
  • Drop a spoonful of batter onto the preheated iron. Bake until golden, about 45 seconds. Carefully remove pizzelle and cool on a cooling rack.

Nutrition Facts : Calories 198.5 calories, Carbohydrate 18.7 g, Cholesterol 77 mg, Fat 12.8 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 7.7 g, Sodium 140.1 mg, Sugar 12.7 g

3 eggs
¾ cup white sugar
¾ cup melted butter
1 teaspoon anise extract
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon baking powder

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

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

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