Pizzelle Recipe (Anise Italian Cookies)
Makes 20 cookies
Ingredients
- 3 Egg
- ¾ Cup Sugar
- ½ Cup Butter (melted and cooled (1 stick))
- 1 ¾ Cup Flour, All Purpose
- 2 Teaspoons Baking Powder
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon anise extract
- ½ Teaspoon anise seeds
- pinch of salt
Instructions
How to make anise pizzelle batter:
- Melt butter and allow to cool.
- In a mixing bowl with the paddle attachment, beat eggs and sugar until light yellow. 2-3 minutes on medium high speed.
- Add melted butter, vanilla extract, anise extract and anise seeds to the batter and stir until combined.
- In a separate bowl, sift together the flour, salt and the baking powder.
- Fold the dry ingredients into the wet ingredients until just blended. Do not over mix.
How to cook lemon pizzelle cookies:
- Heat the pizzelle iron according to the manufacture instructions.
- Place 1 heaping tablespoon of batter into the center, back portion of the pizzelle press.
- Close the lid and bake for 40-50 seconds or until light golden in color.
- Remove from the iron with a chop stick and cool on a cooling rack.
- Repeat with the remaining batter.
Notes
What is the secret to keeping the perfect pizzelle crispy?
- As soon as the pizzelle come out of the pizzelle iron, lay them flat on a cooling rack.
- Do not stack the cookies because the steam will make them to lose their crispiness.
- Pizzelles need to breathe. Once all the pizzelle are cooked and cooled, allow them to air dry for a few hours.
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