italian pizzelle
This recipe was given to me 40 years ago from my mother-in-law who was from Italy. Her recipe was different then any other due to the mixing of extracts. I changed some things in the original recipe and I like it even better. Most recipes call for melted butter. She had many different delicious recipes and I miss her!! Enjoy this recipe everyone!!
yield
70 serving(s)
prep time
2 Hr 15 Min
cook time
30 Min
method
No-Cook or Other
Ingredients For italian pizzelle
-
6large eggs
-
1 3/4 csugar
-
1 cvegetable oil, plus more for greasing
-
1 ozanise extract
-
4 tsplemon extract
-
3 cunbleached flour
-
1/2 tspsalt
-
powdered sugar
How To Make italian pizzelle
-
1Beat eggs for 5 minutes till large and frothy, add sugar and mix well. Add anise the extracts then vegetable oil. Mix till blended.
-
2Mix flour with salt and add into egg mixture in 4 portions, mixing well after each addition. Cover or put in a plastic bowl with lid and refrigerate at least 2 hours or overnight.
-
3Brush pizzelle iron with vegetable oil lightly. wait till it's heated then drop about a tablespoon of the batter in the middle of the iron. Close and let it cook between 15 to 20 or so seconds. It depends on your iron. Each is different. I remove pizzelle with a butterknife on the edge and flip it on a paper towel. I move them up as they cool. Sprinkle with powdered sugar and enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Italian Pizzelle:
ADVERTISEMENT