Pizelles (Italian Waffle Cookies) |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 60 |
|
This recipe is from Great Nana. She said it was originally from her best friend, Jean, and tastes exactly like the ones her mother-in-law always made, so it became her preferred version. You need a pizelle maker in order to make this recipe. I accidentally added almond extract and thought it tasted great, but Nana did not use it. Ingredients:
6 large eggs, beaten |
2 cups granulated sugar |
1/2 cup margarine, melted (not butter) |
1/2 cup canola oil |
1 teaspoon vanilla, to taste |
1 teaspoon almond extract, to taste (optional) |
3 tablespoons anise extract (one whole 1 ounce bottle) |
4 cups all-purpose white flour |
4 teaspoons baking powder |
powdered sugar, to dust cookies (optional) |
Directions:
1. Prepare pizelle iron according to manufacture's instructions.
2. Beat eggs well with sugar, then blend in the slightly cooled melted margarine.
3. Add oil, extracts, baking powder, and flour (add this 1 cup at a time, mixing in slowly).
4. Pour small ladlefuls of batter onto your heated pizelle iron and cook for just 30 seconds to 1 minute or according to the directions on your pizelle iron.
5. They will be lightly golden when cooked, but still soft - remove quickly with tongs to a cooling rack.
6. As the next cookie is baking, the first cookie will cool and get crisp - dust both sides withpowderd sugar, and remove to plate.
7. Serve with coffee.
|
|