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My review
Nonna's Pizzelle
57
tcasa
"My great-grandmother's pizzelle recipe, which my mother has adapted for pizzelle presses or irons (I use a Cuisinart® double pizzelle press). A family must-have at all of our holiday dinners, especially Christmas!"
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Ingredients
21 m servings 80Original recipe yields 60 servings (5 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat pizzelle iron according to manufacturer's instructions.
- Mix flour and baking powder together in a bowl.
- Combine eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until well-blended. Add 3/4 cup plus 2 tablespoons shortening and beat until blended. Add flour mixture and mix on medium speed until incorporated. Fold anise seeds and vanilla extract into batter with a spatula.
- Drop a teaspoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds, or a few seconds longer for darker pizzelle.
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Footnotes
- Cook's Notes:
- To make chocolate pizzelle, you can add 1/4 to 1/2 cup of unsweetened cocoa powder to the flour mixture in step 1.
- To roll pizzelle for filling, roll immediately after they come off the hot iron.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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11/21/2016
I added 1/2 tsp of anise oil and 1/2 tsp vanilla instead of the optional vanilla .... good, light and crispy!