Makes about 18 (4-inch) pizzelle

Notes

These crisp cookies are a popular sweet in Abbruzzo for celebratory events. They are light, simple, and delicious and are a great accompaniment to gelato or sorbet- or on their own, with a platter of ripe summer fruits. Pizzelle can be made several days ahead and kept in a sealed plastic container until serving, though dust with the confectioner’s sugar at the last minute.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 3 large eggs
  • 3/4 cup sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoon anise or almond extract
  • 1 stick (1/2 cup) unsalted butter, melted and cooled
  • Vegetable-oil cooking spray
  • Confectioner's sugar, for dusting
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Directions

Preheat your pizzelle iron. Stir the flour, baking powder, and salt together in a medium bowl. Whisk the eggs, sugar, vanilla and anise in a large bowl until smooth and slightly foamy. Stir in the flour mixture just to combine. Stir in the melted butter just until the batter is smooth; don’t overmix. (The batter will be thick.)

Lightly spray the preheated pizzelle iron with cooking spray. Dollop about 2 tablespoons batter into each mold and close the lid. Cook until the pizzelle are golden, about 1 minute. Transfer to a rack to cool and crisp. Repeat with the remaining batter. Break off any rough edges. When ready to serve, dust the cooled pizzelle with confectioner’s sugar.

Lidia’s Italy At Home Magazine

Cookbook

Lidia’s Italy At Home Magazine

Read Online