Master Pizzelle Recipes with Variations
Prep: 10 minutes
Cook: 30 minutes
Makes 30-40 pizelle's
3 large eggs
3/4 to 1 cup granulated sugar
2-1/2 teaspoons vanilla
1-3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup/4 oz. butter, melted and cooled a bit.
Add 1/3 cup sifted unsweetened cocoa powder with flour and baking powder.
Increase sugar to 1 cup.
Substitute 1/4 to 1/2 teaspoon pure anise extract for the vanilla.
Substitute 1/2 teaspoon citrus extract for the vanilla.
Substitute 1/2 teaspoon almond extract for the vanilla.
Whisk eggs until well blended.
Whisk in sugar and vanilla until mixture is combined.
Whisk flour and baking powder together.
Slowly whisk flour mixture into egg mixture and whisk until smooth.
Whisk in melted butter. Mixture will be fairly thick.
Follow instructions for heating pizzelle iron.
Spray a tablespoon measure with cooking spray.
Using 2 spoons, scoop 1 tablespoon of batter right onto center of each iron.
Close iron and cook 30-40 seconds, or until golden brown.
(A good visual is to open the iron after it quits releasing steam and check for doneness).
Remove pizzelles and cool in single layers on a rack.
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