Italian Pizzelle Cookies Almond Or Anise Recipes

ANISE PIZZELLE

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.

ITALIAN PIZZELLE COOKIES (ALMOND OR ANISE)

Steps:

• Heat your pizzelle press according to the manufacturer's instructions.
• Add the butter to a microwaveable bowl and melt the butter in the microwave, covered.
• In a medium bowl, beat the eggs and sugar for at least three minutes, until the color is lighter yellow.
• Add the melted butter, almond extract and vanilla extract to the egg mixture. Beat until blended.
• Sift the flour, baking powder and salt into a small mixing bowl. (I place a large, fine-mesh strainer over a bowl, add the dry ingredients to the strainer and gently shake the strainer to sift the flour.) Give the flour mixture a stir with a spoon.
• Fold half of the flour mixture into the egg batter. (Use an under-and-over motion with a rubber spatula.) When that is combined, fold in the remaining flour mixture, just until incorporated.
• Follow the instructions in your pizzelle press manual for how to cook the pizzelle. Grease your pizzelle iron with cooking spray if required.
• Place one heaping tablespoon of batter onto each of the pizzelle plates on your iron, starting just behind the center of each plate (check your manual for where to place the batter.) If you have a cookie scoop with capacity for two tablespoons, use that for ease and uniformity. (Make a couple pizzelle to see how much batter works best with your iron.)
• Cook the pizzelle until golden, or according to your preference. (Mine takes around 90 seconds.) It's likely that the two cooked pizzelle will be connected by excess batter. Leave them that way for now.
• Use a spatula to remove the cooked pizzelle from your iron and transfer them to a wire rack to cool. The pizzelle will be very hot. (See notes if you want to shape the pizzelle into bowls, cones or cannoli shells.)
• Continue making more pizzelle until you have used up the batter. You can stack any cooled pizzelle to make room on your cooling rack.
• When the pizzelle have cooled completely, gently separate each pair of pizzelle and break off any excess crust around the edges of the snowflake pattern with your fingers. (I don't recommend scissors, because the pizzelle will break.) You can eat the pieces you broke off.
• You can serve the pizzelle cookies plain, with a dusting of powdered sugar or with a dollop or more of whipped cream.
• Store the cooled pizzelle in an airtight container at room temperature. Mine stay crisp even in a plastic container, but if you prefer, you could store them in a cookie tin or large coffee can. They should keep for several days. To freeze, wait until the pizzelle cookies are completely cool. Wrap up to six at a time in plastic, then place them in a container to protect them from breaking. Freeze them for up to three months.

PIZZELLE-ITALIAN TRADITION

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.

ANISE PIZZELLES

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.