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Italian Pizzelle Cookies

by Lisa
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This recipe makes a thicker, firmer pizzelle--my family's favorite.

6 eggs
2 cups sugar
1/2 pound butter (2 sticks), melted
2 teaspoons vanilla extract
1 teaspoon anise seeds
4 tablespoons baking powder
7 cups all-purpose flour

Preheat pizzelle iron. Coat with cooking spray and wipe off excess with a paper towel. You do not have to re-apply.

Beat eggs and sugar. Add cooled melted butter, vanilla extract, and anise seeds. Sift flour and baking powder in a bowl and add to the egg mixture. Batter will have a dough-like consistency. With your hands, roll into one-inch round balls and place in the center of the pizzelle iron grids. Close the cover of the iron and bake for about 45 seconds, or until golden brown. Remove from iron and place on a cookie rack to cool.

Dust with confectioner's before serving, if desired.

Pizzelle will last for a couple of weeks if stored in an air-tight container and kept in a cool area.


If you prefer a thinner pizzelle, then follow these instructions:

6 eggs
1½ cups sugar
1/2 pound (1 cup) butter, melted
1 teaspoon anise seeds or extract
2 teaspoons vanilla extract
1 tablespoon plus 1 teaspoon baking powder
3½ cups all-purpose flour

Follow baking instructions from above.

Other flavor options include:

1. Omit vanilla and anise extract and add 2 tsp rum and 2 tsp grated orange peel.
2. Omit vanilla and anise extract and add 1 Tbsp almond extract and 1 cup finely chopped almonds.

 

- Recipe courtesy of Susan Russo at Food Blogga

 

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