Description
Traditional pizzelles are light, flavourful, and satisfying with a faint flavour of anise seed.
Ingredients
Scale
- 3 eggs
- 3/4 c. sugar
- 1/2 c. butter, melted and cooled
- 1 tsp. vanilla extract
- 1 tbsp. anise seed, lightly crushed
- 1 3/4 c. flour, all-purpose
- 2 tsp. baking powder
Instructions
- Grease the plates of the pizzelle iron generously with butter or coconut oil. Preheat the pizzelle iron according to the manufacturer’s directions.
- Set up a cooling rack close to where you are baking the pizzelles.
- In a large mixing bowl, beat the eggs and sugar together until light and fluffy. I use a wire whisk and beat it by hand.
- Add butter, vanilla, and beat well.
- Lightly crush anise seed with a mortar and pestle.
- Add to the lightly crushed seed to the batter.
- Sift flour and baking powder and add to egg mixture.
- Mix until just blended. Don’t overwork the batter.
- Batter will be stiff. If it is too runny it won’t spread properly in the iron.
- Drop the batter by the spoonful into the centre of each circle on the pizzelle iron.
- If the teaspoon of batter is off centre, the pizzelle doesn’t fill the design completely.
- Close the pizzelle iron over the batter and let it cook until the steam stops.
- Once the steam stops and the pizzelles are baked remove them from the iron.
