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My review
Aunt Alba's Pizzelle
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Connie Rene Morgan Ikeda
"These are the best pizzelle out there! Make sure to use real anise oil, not extract, and only 1/2 teaspoon per batch is plenty. Buy anise oil on the internet if you can't find it locally."
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Ingredients
2 h 6 m servings 290Original recipe yields 18 servings (36 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Whisk flour, sugar, eggs, shortening, baking powder, salt, and anise oil together in a large bowl. Refrigerate 2 hours or overnight.
- Preheat pizzelle iron according to manufacturer's instructions.
- Drop a spoonful of batter onto the preheated iron. Bake until golden, 30 to 40 seconds. Carefully remove pizzelle and cool on a cooling rack.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.