Italian Pizzelles
Adapted slightly from VillaWare Pizzelle Baker Recipe Booklet
3 eggs, room temperature
3/4 cup sugar
1/2 cup butter, melted and cooled
1 teaspoon vanilla
1/2 teaspoon anise (optional)
1 3/4 cups flour
2 teaspoons baking powder
In a large mixing bowl, beat the eggs and sugar using a small hand mixer or wooden spoon. Beat in the cooled butter, vanilla and anise, if using, to egg and sugar mixture.
Sift the flour and baking powder together and stir into the egg mixture with a wooden spoon until fully incorporated. The batter should be stiff enough to be dropped by spoon.
Bake in your pizzelle baker, according to your manufacturer’s instructions.
Pizzelle Baking Tips:
Let your iron heat up at least 5 to 8 minutes.
A spring-loaded ice cream scoop makes it really easy to drop batter quickly; I use a 1 3/8″ scoop that is slightly over filled; if you don’t have scoop two spoons will work too.
A light coating of non-stick spray or vegetable oil on the iron at the beginning helps to prevent sticking. Add spray or oil before the iron is on just to be safe.
The first time I used my baker, the first few rounds stuck. Don’t get discouraged, this goes away with use!
Try to drop your batter a little behind center in the waffle baker; the dough has a tendency to shift forward when you close the baker, so by dropping it behind center, it helps to equalize the shift and evenly distribute batter.
My pizzelles seem to be baked perfectly around 30 to 40 seconds in the iron; I like mine lightly browned.
Remove cooled pizzelles with a fork to a cooling rack until no longer warm.
If you want to shape your pizzelles, do so immediately after you pull them from the iron, as this will be your only chance.
Store pizzelles in an air-tight container – I think they are best when eaten within 2 days.
Italian Pizzelles
Adapted slightly from VillaWare Pizzelle Baker Recipe Booklet
3 eggs, room temperature
3/4 cup sugar
1/2 cup butter, melted and cooled
1 teaspoon vanilla
1/2 teaspoon anise (optional)
1 3/4 cups flour
2 teaspoons baking powder
In a large mixing bowl, beat the eggs and sugar using a small hand mixer or wooden spoon. Beat in the cooled butter, vanilla and anise, if using, to egg and sugar mixture.
Sift the flour and baking powder together and stir into the egg mixture with a wooden spoon until fully incorporated. The batter should be stiff enough to be dropped by spoon.
Bake in your pizzelle baker, according to your manufacturer’s instructions.
Pizzelle Baking Tips:
Let your iron heat up at least 5 to 8 minutes.
A spring-loaded ice cream scoop makes it really easy to drop batter quickly; I use a 1 3/8″ scoop that is slightly over filled; if you don’t have scoop two spoons will work too.
A light coating of non-stick spray or vegetable oil on the iron at the beginning helps to prevent sticking. Add spray or oil before the iron is on just to be safe.
The first time I used my baker, the first few rounds stuck. Don’t get discouraged, this goes away with use!
Try to drop your batter a little behind center in the waffle baker; the dough has a tendency to shift forward when you close the baker, so by dropping it behind center, it helps to equalize the shift and evenly distribute batter.
My pizzelles seem to be baked perfectly around 30 to 40 seconds in the iron; I like mine lightly browned.
Remove cooled pizzelles with a fork to a cooling rack until no longer warm.
If you want to shape your pizzelles, do so immediately after you pull them from the iron, as this will be your only chance.
Store pizzelles in an air-tight container – I think they are best when eaten within 2 days.
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