Traditional Italian Pizzelle
By: Maria Boyer
Published: Wednesday, December 1, 2010 - 12:08pm

Ingredients




6 eggs
1 1/2 cups sugar
1 cup melted margarine
2 tablespoons vanilla or anise flavor
3 1/2 cups flour
4 teaspoons baking powder

Preparation

1 Beat eggs, and gradually add sugar. Add cooled margarine and flavor. 2 Sift flour and baking powder together, and stir into egg mixture. 3 Batter should be like a thick pancake batter, but if it is too thick, add about 1/4 cup milk to thin out. 4 Pizzelle iron should be hot. Brush with Crisco (occasionally). Drop 1 teaspoonful of batter into the center of each pattern of the iron, close cover, and cook between 30 and 45 seconds. Pizzelle should be a golden brown color. (Experiment with them to see how like them, but they need to be cooked enough so they don't remain soft.) 5 Cool completely on wire rack before storing, as they get soggy if packed before cooled. Store in a foil-lined cookie tin for up to a month.

About


A traditional Italian waffle cookie, generally served at Christmas, Easter, and at weddings.
Baking tip: It is best to bake pizzelle in a dry (non-humid) environment. Higher humidity will affect the crispiness of your cookie, and no one likes a soggy pizzelle.