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Pizzelle
Recipe
By
Tami Smith |
I love pizzelles! I
have always made the vanilla version for my family, we prefer them over the
anise flavored. And yes, the butter makes a HUGE difference. |
5 eggs
1 cup granulated sugar
1 Tbsp vanilla extract
2 cups all-purpose flour
3/4 cup (1 - 1/2 sticks) butter, melted and cooled
In a large bowl, with a hand mixer or whisk, beat the eggs until combined, add
the sugar and flavoring. Beat until light in color, about a minute with a hand
mixer. Stir in flour and then stir in butter.
Preheat your pizzelle iron, spray with cooking spray if needed. Drop a heaping
tablespoon of batter onto the iron (follow the instructions for your iron). They
cook very quickly, cool on a rack for a flat pizzelle, or immediately roll
around a dowel rod for a fancier pastry. I like to dip these in chocolate.
Store well packaged in plastic containers in the freezer for several months, or
in a tupperware container when eating them fresh.
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