Italian Pizzelles Recipes

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.

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.

Steps:

• 1. In a bowl, sift together flour and baking powder.
• 2. In electric mixer, beat together eggs and sugar, add the melted butter, vanilla and anise extract.
• 3. Add the flour mixture and beat until smooth.
• 4. Preheat your pizzelle iron according to manufacturer directions and lightly spray the pizzelle grids with non-stick spray or lightly brush with vegetable oil.
• 5. Drop batter by rounded tablespoonful onto center of each preheated grid. This amount can vary according to the size of your pizzelle maker.
• 6. Close lid and bake approximately 40-50 seconds, depending on your preference for browning and/or the consistency of your batter.
• 7. Be sure to lay hot pizzelle's in single layer to cool completely.
• 8. Once cooled dust with powdered sugar. May be stored stacked in an airtight bag.

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.).

Steps:

• In a large bowl, beat the eggs, sugar and butter until smooth. Combine flour and baking powder; gradually to egg mixture and mix well. Stir in aniseed and extracts., 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.

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.