Pizzelles Ii Recipes

PIZZELLES II

Pizzelles II image

An thin traditional anise flavored Italian cookie made with a pizzelle iron.

Provided by BETORKAR

Categories World Cuisine Recipes European Italian

Time 35m

Yield 18

Number Of Ingredients 6

Ingredients

6 eggs
1 ½ cups white sugar
1 cup margarine, melted and cooled
2 tablespoons anise extract
3 ½ cups all-purpose flour
4 teaspoons baking powder

Steps:

Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.

Nutrition Facts : Calories 269.8 calories, Carbohydrate 35.8 g, Cholesterol 62 mg, Fat 11.9 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 2.3 g, Sodium 249.1 mg, Sugar 17 g

PIZZELLE

Pizzelle image

Hailing from Abruzzo in Central Italy, pizzelle are crisp, flat waffle-esque cookies made in a special hot iron. Like mostaccioli, these cookies predate Christmas -- in fact, it is said that this is the oldest known cookie recipe on earth, dating back to the 8th century BC. In olden times, presses were made from cast iron and would be heated over a fire, or directly on the stovetop. You can still find those irons if you're up to the challenge, but electric irons are much easier to use, and very easy to find both online and at major retailers.

Provided by Food Network

Categories dessert

Time 1h55m

Yield 2 to 4 dozen cookies, depending on size of iron

Number Of Ingredients 9

Ingredients

3/4 cup sugar
1/2 cup unsalted butter, melted
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon anise extract, optional
3 large eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt

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

Pizzelle image

This recipe was adapted from one that my Italian-born mother and grandmother followed. They used old irons on a gas stove, but now we have the convenience of electric pizzelle irons. These delectable cookies are still a traditional treat in our family. —Elizabeth Schwartz, Trevorton, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 7 dozen.

Number Of Ingredients 5

Ingredients

18 large eggs, room temperature
3-1/2 cups sugar
1-1/4 cups canola oil
1 tablespoon anise oil
6-1/2 cups all-purpose flour

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.

Nutrition Facts : Calories 113 calories, Fat 5g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 15mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

PIZZELLES III

Pizzelles III image

This recipe calls for a batter-like dough and is baked on a pizzelle iron. Powdered sugar adds an elegant touch. In the Italian version, vanilla is replaced by anise. Chocolate may also be used.

Provided by Marianne Jungels

Categories World Cuisine Recipes European Italian

Time 50m

Yield 24

Number Of Ingredients 6

Ingredients

3 eggs
¾ cup white sugar
½ cup butter, melted
1 tablespoon vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder

Steps:

In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth.
Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container.
For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.

Nutrition Facts : Calories 102 calories, Carbohydrate 13.4 g, Cholesterol 33.4 mg, Fat 4.5 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 2.6 g, Sodium 76.9 mg, Sugar 6.4 g

PIZZELLES

Pizzelles image

These are really good Pizzelles. I found the recipe in a cookbook called The Frugal Gourmet Cooks Italian. I use Watkins Vanilla in mine, but you're welcome to use Anise if you prefer. These are traditionally made at Christmas time, but we like them all year long. If everything is uniform the yield is probably close to 5 or 6 dozen pizzelles. They keep very well in a plastic bag or covered plastic container. Prep. time and yield are approximate. You'll need a Pizzelle iron for this recipe. I use an electric model and plug it in prior to mixing the batter. It's heated and ready to use when I get the batter made. Spray tops and bottoms of mold with Pam (lightly) each time you add new batter to molds.

Provided by Laudee

Categories Dessert

Time 16m

Yield 60 pizzelles

Number Of Ingredients 6

Ingredients

6 eggs
1 1/2 cups sugar
1 cup margarine, melted and cooled a bit (do not use more than 1 cup)
2 tablespoons vanilla or 2 tablespoons anise extract
3 1/2 cups all-purpose flour
4 teaspoons baking powder

Steps:

Beat eggs and sugar together until thickened and pale.
Add the cooled melted margarine and vanilla or anise.
Sift in flour and baking powder and mix until smooth.
Place a heaping Tbspn.
of batter in center of mold, close lid, and cook for 30-60 seconds.
Remove Pizzelle carefully with a fork and lay on flat surface till cool.
These can also be removed when done and rolled immediately into a cone shape, then cooled and filled with sweetened ricotta or whip cream.

Nutrition Facts : Calories 68, Fat 2.1, SaturatedFat 0.5, Cholesterol 18.6, Sodium 49.3, Carbohydrate 10.7, Fiber 0.2, Sugar 5.1, Protein 1.4

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