A Sweeter Pizzelle with Butter
Prep: 20 mins
Cook: 10 mins
Makes 200 pizzelles on a 3 inch pizzelle maker. Makes 96 pizzelles on a 4 ½ inch pizzelle maker.
1 cup butter
2 tsp. vanilla or anise extract (pure)
4 cups all purpose flour
3 tsp. baking powder
2 cups sugar
1. Beat the eggs until smooth.
2. Melt the butter in the microwave or in a small saucepan on low heat. Allow the butter to cool briefly while you blend and mix the sugar and vanilla or anise extract into the eggs.
3. Add the melted butter into the mix, sift the flour and baking powder onto the mix and blend vigorously to ensure uniformity.
4. Set the Color Control Dial of the Pizzelle Pro® to about 3 - 3 ½ and bake using the red/green light cycle for timing. Alternatively, bake for approximately 45 seconds, open the lid briefly to examine the color, and bake longer as desired to create a darker/browner surface. The baking time can be shortened slightly by increasing the Color Control Dial reading about ½ unit.
5. Note: Once mixed, the mixture will be sticky and stiff. Test by dropping the mixture from a small teaspoon or demi-tasse spoon. As needed, add a few tablespoons of water so that the mix drops conveniently as a ribbon in two to three seconds. If the mix is too thin, add a few tablespoons of flour.
Other variations: You can use Crisco, margarine or equivalent shortening as a direct substitute for butter using the quantity called for in the recipe. The quantity of sugar can be varied slightly but if the mix becomes too thick, add a few tablespoons of water to adjust the stiffness and flow of the mix. Other flavorants such as almond extract, nut oil, rum extract, sweet wine or liquors can add novelty to your party pizzelles.
- Chef's Choice Admin