Pizzelle Recipe With Oil

PIZZELLE

Steps:

• In a large bowl, beat the eggs, sugar and oils until smooth. Gradually add flour and mix well., 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.

PIZZELLE

Steps:

• Whisk together the sugar, butter, milk, vanilla, anise extract if using and eggs in a large bowl. Add the flour, baking powder and salt, and continue to whisk until the batter is smooth. Allow to stand at room temperature for at least 1 hour so the batter can hydrate.
• Heat the pizzelle iron, and cook your pizzelles according to the manufacturer's directions.

PIZZELLE (MADE WITH VEGETABLE OIL) RECIPE - (3.8/5)

Steps:

• In a large bowl, beat together the sugar and oil. Add the eggs, salt, zest, and extract. Beat well. Gradually stir in the flour until the mixture is smooth. It will be very soft and sticky. Heat the pizzelle maker according to the manufacturer's instructions. Wet your hands. Take a scoop of dough the size of a walnut and roll between your hands to form a ball. Or you can use a spoon to place the dough on the pizzelle baker. Place the dough on the pizzelle surface.. Close and clamp the lid and cook until golden brown, about 30 seconds. Transfer pizzelles to paper towels to cool. Repeat with remaining dough.

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.

CHOCOLATE PIZZELLES

Steps:

• Whisk the eggs with the sugar and salt until light. Melt the butter and stir in.
• Sift together all the remaining ingredients except the hazelnuts and fold in.
• Stir in the hazelnuts last.
• Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds.
• Cool on racks. Sprinkle with powdered sugar.

LIGHT ITALIAN PIZZELLES

Steps:

• Melt the coconut oil and set aside to cool. Heat the pizzelle maker.
• In a large bowl, beat the eggs and sugar.
• Add the cooled melted coconut oil, vanilla extract, coconut extract and water.
• Sift flour and baking powder then add to the egg mixture. Batter will be sticky. If batter is too thick, add a bit more water.
• Spray a small cookie scoop inside and out with a no-stick cooking spray. Drop a scoop of cookie dough onto the centre of the hot pizzelle machine. I cook mine for between 60 seconds and 70 seconds. Each machine heats differently and it depends on how dark you like your Pizzelles.
• Place Pizzelles on a cooling rack. Once cooled, store in an airtight container to keep crispy.
• NOTE: Use a calorie free sweetener that replaces sugar cup for cup. If you are using regular granulated sugar instead of the sweetener, do not add the 1/2 cup water.

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.