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My review
Pizzelles III
Marianne Jungels
"This recipe calls for a batter-like dough and is baked on a pizzelle iron. Powdered sugar adds an elegant touch. In the Italian version, vanilla is replaced by anise. Chocolate may also be used."
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Ingredients
50 m servings 102 calsOriginal recipe yields 24 servings (2 dozen)
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Directions
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- In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth.
- Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container.
- For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.
Nutrition Facts
Per Serving: 102 calories; 4.5 g fat; 13.4 g carbohydrates; 1.8 g protein; 33 mg cholesterol; 77 mg sodium. Full nutrition
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Reviews
Read all reviews 120145 Ratings
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Most helpful positive review
3/9/2006
Ever since misplacing my original Pizzelle recipe, I've been on the lookout for a suitable substitute. While this one is a bit different, it's been requested as a 'cookie jar staple' by my husb...
Most helpful critical review
1/3/2001
this recipe was a flop...I spent over one hour attempting to create 1 pizzelle. The flavor/taste was great as a ball of fried dough. But, I couldn't form 1 until I added Milk to the recipe. I...
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3/9/2006
Ever since misplacing my original Pizzelle recipe, I've been on the lookout for a suitable substitute. While this one is a bit different, it's been requested as a 'cookie jar staple' by my husb...
4/25/2005
Good Recipe, exactly the same as the one that comes with the cuisinart Pizelle maker. I found using 4 Eggs versus 3 makes a better dough, not as thick, leading to more uniform cookie sizes.
7/28/2006
I have used this recipe many, many times. When my son got married on July 8, 2006, he asked me if I would make a variety of pizzelles for the reception. I decided to experiment with this recip...
3/19/2000
This was a delicious recipe. I added 1/2 teaspoon of salt and used the vanilla. After I took the pizzelles off the griddle, I imediately shaped them into aa cup using the base of a glass as a ...
8/23/2001
This is the best pizzelle recipe I've come across! At first I was a little worried, as the batter seemed quite thick. But they came out just perfect! I even added an extra tablespoon of vanilla....
12/22/2003
I always make pizzelles at Christmas and was in the mood to try a different recipe. These were amazing. I make different flavors, so, instead of the vanilla, used lemon in a batch, lemon lime ...
10/18/2013
I received a Pizzelle iron for Christmas. I owned a bakery and experimented with a variety of nontraditional flavorings and have been threatened to be disavowed due to my departure from traditi...
1/3/2001
this recipe was a flop...I spent over one hour attempting to create 1 pizzelle. The flavor/taste was great as a ball of fried dough. But, I couldn't form 1 until I added Milk to the recipe. I...