A light and unusual take on the traditional Pizzelle cookie.
- 3 eggs
- 3/4 c. sugar
- 1/2 c. butter, melted and cooled
- 1 tsp. vanilla
- 2 tsp. rose water extract
- 1 3/4 c. flour
- 2 tsp. baking powder
- 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.
- Add butter, vanilla, and rose water and beat well.
- 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. My pizzelle iron uses 2 tsp. of batter per pizzelle. Follow the directions with your own pizzelle iron.
- 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.
- If you want to roll them into cones or cut them into wedges do that immediately when they come off the pizzelle iron. They are soft and pliable then. As they cool they will crisp up.
- Place them on the cooling rack. Serve them plain, with a dusting of icing sugar, or dip them in melted chocolate.