Store-bought pizzelles can’t hold a candle to homemade ones. They are crispy and just the right sweetness. This is one of the few recipes that is worth buying the specialty tool.
And if you don’t like anise, there’s plenty of other flavors to play around with.
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Ingredients
- 6 eggs
- 1 1/2 C sugar
- 4 teaspoons baking powder
- 3 1/2 C flour
- 1 C butter melted
- 1 tablespoon anise oil or 2 tablespoons vanilla extract
- 2-3 tablespoons anise seeds
Tips
Anise oil and extract are two completely different things. You need the oil. It has to be in a glass bottle.
If you don’t like fennel or Ouzo, you probably won’t like anise.
Read the instruction on your pizzelle maker for the best experience.
I like to spoon the dry ingredients into the wet as I’m beating.
These burn fast, so be attentive while cooking.
You can shape them right after you take them out of the iron to make things like ice cream cones — or OMG cannolis!!
Experiment with different extracts. Vanilla and citrus sounds like a winning combo.
Directions
Melt the butter and set aside to cool.
Beat the eggs while adding the sugar gradually. Beat until smooth.
Add the cooled melted butter and anise or vanilla.
Combine flour and baking powder.
Add the dry ingredients to the egg mixture. The dough will be a little sticky.
Heat your pizzelle iron and season or grease it. You may have to grease again during baking.
Drop about a spoonful into each position on the pizzelle iron.
Keep the iron shut for about 30 seconds. They are done when they are a little brown. They brown more once you take them out.
Move to a countertop to cool. Flip over and move to allow the condensation to evaporate from the counter.
Make sure they are hard before storing.
Want More?
Check out other Family Recipes or the main Food Hub.
