ANISE PIZZELLE
These lovely, golden brown anise pizzelle cookies have a crisp texture and delicate anise flavor. I create them using a pizzelle iron. -Barbara Colucci, Rockledge, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the eggs, sugar and butter until smooth. Combine flour and baking powder; gradually to egg mixture and mix well. Stir in aniseed and extracts., Bake in a preheated pizzelle iron according to manufacturer's directions until golden brown. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 76 calories, Fat 3g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 52mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
ANISE PIZZELLES
Italian Pizzelles made with anise oil. You will need to have a pizzelle iron to make these cookies. This recipe makes a very large batch.
Provided by KEVINB63
Categories World Cuisine Recipes European Italian
Time 8h45m
Yield 120
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 68.4 calories, Carbohydrate 6.6 g, Cholesterol 18.6 mg, Fat 4.2 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 7.1 mg, Sugar 3.4 g
PIZZELLE-ITALIAN TRADITION
This requires a pizzelle iron, similar to a waffle iron in appearance. Makes thin wafer-like cookies with snowflake designs, an Italian tradition for Christmas or anytime.
Provided by Tiffany R. Coffman
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 7
Steps:
- In a medium bowl, beat the eggs with an electric mixer until light. Add the sugar, butter, lemon zest and vanilla, mix well. Stir in the flour and baking powder.
- Heat pizzelle iron. Drop batter by teaspoonfuls onto the center of the patterns, close the lid and cook for about 30 seconds. Test the cooking time on the first one, because temperatures may vary. Remove cookies carefully from the iron and cool on wire racks.
Nutrition Facts : Calories 805.5 calories, Carbohydrate 107 g, Cholesterol 267.3 mg, Fat 36.4 g, Fiber 2 g, Protein 14.1 g, SaturatedFat 21.1 g, Sodium 614.5 mg, Sugar 50.7 g
ANISE PIZZELLES
These cookies are for those of us who love anise. This recipe was given to me by an italian gentleman where I worked. These taste better if left to sit for a day or two.
Provided by Tina S.
Categories Dessert
Time 1h15m
Yield 72 serving(s)
Number Of Ingredients 9
Steps:
- Melt and cool margarine.
- Beat eggs until foamy.
- Add sugar,cinnamon,flavorings,oil,and margarine,mix well.
- Add flour mixed with baking powder gradually. (Dough should be thick not watery).
- Cook on iron following manufacturers instructions.
Nutrition Facts : Calories 79, Fat 3, SaturatedFat 0.6, Cholesterol 17.6, Sodium 38.1, Carbohydrate 11.6, Fiber 0.2, Sugar 5.6, Protein 1.4
ANISE PIZZELLE
Hailing from the Abruzzo region of central Italy, these wafer cookies get their intricate shape by cooking a waffle-like batter between two hot iron plates. Martha flavors hers with toasted anise seeds and anise extract.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 18
Number Of Ingredients 10
Steps:
- Heat a nonstick pizzelle iron. In a small skillet, toast anise seeds over high heat, stirring, until fragrant, about 1 minute. Transfer seeds to a spice grinder, let cool, and finely grind. Scrape into a medium bowl; whisk together with flour, baking powder, and salt.
- In a large bowl, whisk together eggs and granulated sugar until well combined. Whisk in vanilla and anise extracts. Slowly add cooled butter in a steady stream, whisking continuously, until batter is smooth. Stir in flour mixture until just combined (do not overmix).
- Transfer batter to a piping bag fitted with a 1/2-inch round tip. Pipe about 2 tablespoons batter in a circle around the center of each pattern on the heated pizzelle iron. Close and seal with clasp. Cook until golden brown, about 45 seconds. Using a small spatula, release and remove cookie. Using kitchen shears or a 4 1/2-inch ring mold, trim any ragged edges, if desired. Transfer cookie to a wire rack to cool. Repeat with remaining batter. Dust cooled cookies with confectioners' sugar, if desired.
TRADITIONAL ITALIAN PIZZELLES
Thin, light, and crisp - just the way I like them! You need to use a Pizzelle baker for these cookies, but the investment is well worth the raves and reviews (not to mention the requests) for these cookies wherever your bring them to share.
Provided by Donna LaMonica
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- In a large bowl, beat sugar and eggs.
- Add cooled melted butter, anise oil, and vanilla a little bit at a time until blended.
- Sift together all dry ingredients and gradually add to wet mixture. (Batter should be stiff enough to be dropped by spoonfuls onto hot pizzelle baker.).
Nutrition Facts : Calories 67.4, Fat 3, SaturatedFat 1.8, Cholesterol 24.4, Sodium 44.3, Carbohydrate 8.9, Fiber 0.2, Sugar 4.2, Protein 1.2
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