PIZZELLES III
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
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
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
ITALIAN PIZZELLE
"Pizze" means flat in Italian, and these flat, crisp waffle cookies make for great ice cream sandwiches.
Provided by Anna Olson
Categories bake,Bake With Anna Olson,dessert,eggs and dairy
Yield 24 servings
Number Of Ingredients 10
Steps:
- Whisk the eggs, sugar, melted butter and vanilla by hand in a large bowl. Sift in the flour, baking powder, salt, cinnamon and nutmeg and stir until blended. Stir in the anise seed, if using.
- Heat a pizzelle iron until ready and grease lightly (if called for). Spoon a bit of batter into the centre of the iron, close and cook for about 2 minutes, or according to manufacturers' instructions. Remove the pizzelle and repeat with the remaining batter. The final yield will depend on the size of the pizzelle iron.
AUNT ALBA'S PIZZELLE
These are the best pizzelle out there! Make sure to use real anise oil, not extract, and only 1/2 teaspoon per batch is plenty. Buy anise oil on the internet if you can't find it locally.
Provided by Connie Ikeda
Categories World Cuisine Recipes European Italian
Time 2h6m
Yield 18
Number Of Ingredients 7
Steps:
- Whisk flour, sugar, eggs, shortening, baking powder, salt, and anise oil together in a large bowl. Refrigerate 2 hours or overnight.
- Preheat pizzelle iron according to manufacturer's instructions.
- Drop a spoonful of batter onto the preheated iron. Bake until golden, 30 to 40 seconds. Carefully remove pizzelle and cool on a cooling rack.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 38.4 g, Cholesterol 62 mg, Fat 13.4 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 3.4 g, Sodium 196.8 mg, Sugar 19.6 g
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
STAR-PRESSED ITALIAN PIZZELLE
Beautifully designed wafer pitzelle cookies are made in an iron; either electric (like a waffle iron) or a single cast iron press. They can now be found in gourmet shops, but these are my Granny's recipe which we made for special occassions. They are crispy thin, delicate in taste and texture and go great with an espresso coffee.
Provided by Gingerbee
Categories Dessert
Time 8m
Yield 48 six inch wafer cookie
Number Of Ingredients 8
Steps:
- Heat Pitzelle grill until a ready light is displayed.
- Place one rounded teaspoon of batter in middle of grill and quickly press firmly.
- Cooking time depends on your machine, but it should take 2 or 3 minutes before the pitzelle are light golden in color.
- Remove either rolling method; (using the handle of a wooden spoon) and rolling into a tube or leave to cool on a flat surface.
- Dust with confectionery sugar and stack into piles; store in tins.
- Makes 48 pitzelle; keeps fresh for weeks and can be frozen and defrosted easily.
Nutrition Facts : Calories 79.1, Fat 4.1, SaturatedFat 0.6, Cholesterol 26.4, Sodium 8.9, Carbohydrate 9.2, Fiber 0.2, Sugar 4.2, Protein 1.5
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