Title: Authentic Pizzelles
Categories: Cookies, Italian
Yield: 15 Cookies
10 tb Butter
2 1/4 c All purpose flour
1/4 ts Baking powder
2 lg Eggs
2/3 c Granulated sugar
2 ts Fresh lemon juice
1 Lemon; zest of,
- finely grated
1 ts Anise extract -OR-
1 ts Vanilla extract
Place butter in a small saucepan and warm over low heat until
melted. Remove from the heat and set aside until cooled. Thoroughly
stir together the flour and the baking powder in a bowl. Beat the
eggs until frothy. Add sugar and lemon juice and continue beating
until the mixture is light. Beat in lemon zest and anise extract.
Add dry ingredients, beating lightly, until the mixture is smooth.
Lightly beat in the cooled butter until incorporated.
Lightly brush the interior surfaces of a seasoned pizelle iron with
flavorless vegetable oil, being sure to cover all the grooves and
indentations. Heat the iron until a drop of water sizzles when
sprinkled on the interior surfaces. Remove iron from the heat and,
holding it over waxed paper, drop about 2 tb batter onto the center
of one side. Immediately close the iron and scrape off the batter
that squeezes out the edges. Place the iron on the burner and bake
turning from one side to the other every 20 seconds and opening the
iron frequently to check the wafer for doneness.
When it is light gold on both sides, quickly remove it from the
iron, using tongs or a fork, and lay flat, on a wire rack until
cool. Repeat this process until all batter is used. Store the
wafers in an airtight container for 3 to 4 days.
