PIZZELLES II
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
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
PIZZELLES
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
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
PIZZELLE
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
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.
PIZZELLES
Make and share this Pizzelles recipe from Food.com.
Provided by Kim D.
Categories Dessert
Yield 216 pizzelles
Number Of Ingredients 9
Steps:
- Crack eggs into a large bowl and beat lightly by hand.
- Add sugar and stir.
- Add oil and stir.
- Next, stir in salt, vanilla and aniseeds.
- Continue stirring and add anise extract. Gradually add 6 cups of flour, mixing well after each cup.
- Combine 1 cup flour with all of the baking powder and add to dough.
- The addition of the last cup of flour will depend on the consisteny that you desire. A firmer dough will produce a firmer/harder cookie. A thinner/stickier dough will produce a thinner and crispier cookie. This is a matter of personal preference. To bake pizelle: Heat a well-seasoned, pizelle iron.
- The iron must be well-seasoned to prevent cookies from sticking.
- Place a scant 1 tabl espoon of dough to each section of the iron and "bake".
- The amount of baking time required will depend on the pizelle maker.
- The usual time is between 20 and 40 seconds.
- Take care not to burn the cookie. Turn each cookie out onto a flat surface to cool.
- Cool thoroughly and store in an air-tight container.
Nutrition Facts : Calories 49.6, Fat 2.4, SaturatedFat 0.4, Cholesterol 11.8, Sodium 11.5, Carbohydrate 6.1, Fiber 0.1, Sugar 2.5, Protein 0.8
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
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