My grandma Fran would make at least 100 pizzelles for Christmas. It’s the perfect holiday cookie — shaped like a snowflake and sprinkled with powdered sugar (and may I say, a picture-perfect snowy treat). Grandma Fran’s were thin and delicate, but I have modified her recipe to make them heartier and easier to pack in cookie boxes without worrying about breakage. Pizzelles can also be sandwiched with cannoli cream or Nutella®.
6 large eggs
2 cups granulated sugar
1 cup (8 ounces) unsalted butter, melted and cooled
1 1/2 teaspoons vanilla extract
A few drops of anise oil
1 teaspoon anise seed
7 cups all-purpose flour
4 tablespoons baking powder
1 tablespoon canola oil to gently coat pizzelle maker
Confectioners’ sugar, for garnish
In a large bowl, mix together eggs and sugar. Add the melted butter with the vanilla, anise oil, and anise seeds. In a separate bowl, sift flour and baking powder together. Combine the flour mixture with the egg mixture until incorporated.
Before plugging in the pizzelle maker, use a paper towel dabbed in the canola oil to gently coat the whole press pattern. Portion dough into 11⁄4-ounce pieces. Roll portions into a ball, then slightly flatten the balls with the palm of your hand.
Heat pizzelle press according to manufacturer’s directions. When the press is ready, start making your pizzelles. Place the dough on the press and close. A light will go on to alert you when the pizzelle is done. I have found it takes about 35 seconds to cook. The cookies should be a light golden color, not dark brown. Transfer cookies to a cooling rack by lifting them up with a thin metal spatula. Use scissors to cut off any unwanted edges.
When ready to serve, sprinkle the pizzelles with confectioners’ sugar. Tips on using a pizzelle iron: Using a pizzelle iron is not difficult, but it takes a little practice and patience to get the cookies to the ideal color and shape. Place your machine in a location where it is easy for you to work with. Before plugging it in, dab a little oil on a paper towel and gently coat the whole pattern. Plug in the iron. An indicator light will go on, alerting you that it is hot enough to use. You may need to adjust the placement of the dough on your machine to make sure it spreads evenly. If you find that the dough moves a little forward when closing the lid, you can compensate for it by shifting the dough slightly toward the back of the press. Depending on the type of pizzelle iron you have, you may need to adjust the amount of dough. CucinaPro™ makes a small version that takes about 3⁄4 ounces of dough. VillaWare™ makes a traditional size pizzelle iron.
Mary DiSomma, Foodie, Author, Philanthropist, Mother, Wife and so much more...
Mary DiSomma, an enthusiastic and imaginative baker of cookies, is the author and publisher of A Gift of Cookies: Recipes to Share with Family & Friends. She is also a philanthropist, podiatrist, entrepreneur, and mother of four grown children.
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