Pizzelles Iii Recipes

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ITALIAN PIZZELLES



Italian Pizzelles image

These classic Italian pizzelle cookies use anise to flavor them and make the perfect Christmas cookie!

Provided by Carole Jones

Categories     Cookies

Time 30m

Number Of Ingredients 6

6 eggs
1 1/2 C sugar
1 C melted butter
2 T anise flavoring
3 3/4 C flour
4 tsp baking powder

Steps:

  • In the bowl of your mixer, fitted with the whisk attachment, beat the eggs on high for 10 minutes. Gradually add the sugar and beat well. Add the anise, baking powder and melted butter. Beat. Switch to your paddle attachment and add flour. Mix until combined.
  • Heat your pizzelle iron until hot. Using a level 1 1/2″ scoop, place batter onto iron, close the iron and cook until done, about 1 minute. Remove and place on a flat surface to cool.

Nutrition Facts : ServingSize 1 cookie, Calories 82 calories, Sugar 5 g, Sodium 8 mg, Fat 4 g, SaturatedFat 2 g, UnsaturatedFat 1 g, TransFat 0 g, Carbohydrate 11 g, Fiber 0 g, Protein 1 g, Cholesterol 27 mg

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

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

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