Ingredients8 h 45 m servings 68 cals
- In a large bowl, whisk together eggs, sugar, vegetable oil, anise oil, and whiskey until well blended. Gradually stir in flour until fully incorporated. Cover, and refrigerate overnight.
- Preheat a pizzelle iron, and spray once with cooking spray. Drop tablespoons of batter onto the centers of the patterns. Close the lid, and cook until steam no longer comes out, about 1 1/2 minutes. Check, and adjust cooking time if necessary. Carefully remove cookies, cool, and store in an airtight tin at room temperature.
Per Serving: 68 calories; 4.2 g fat; 6.6 g carbohydrates; 1.1 g protein; 19 mg cholesterol; 7 mg sodium. Full nutrition
ReviewsRead all reviews 8
I've been making Pizzelles for more than 20 years. Storage is the Biggest Issue! Around Christmas, huge humidity issues ... I store my pizzelles in a glass Jar with those little "stay-fresh Sili...
No you can't use a wafflle iron! Butter makes the difference and makes them crisp. Anise oil, lemon oil et. is much better than he extracts in these flavors. Also, add lemon zest or orange zes...
my grandmother has made these a long time and you do not have to use anise oil. juniorscout
Finally a recipe for Pizzelles that calls for anise oil! I had one long ago, but lost the recipe. Thank you so much for posting it. The anise oil gives a more intense flavor of anise to the c...
just like grandmas...in fact exactly grandma's from Italy...Perfect. I didn't have to call my mom for the recipe this time!
This is a great recipe! Of course you don't HAVE to use anise oil, but why wouldn't you if you really want a good anise flavor! Thanks so much for submitting this recipe!
This is my favorite pizzelle recipe as I find that they ship w/o a lot of breakage when when you don't use any butter. I use canola oil. A while back, I bought A LOT of anise extract on sale; I ...