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pizzelle

Pizzelle

  • Author: Flavia Scalzitti
  • Yield: 36 1x

Description

A recipe from Gloria Walker


Ingredients

Vanilla Pizelles

  • 6 large eggs, at room temperature
  • 1½ cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 2 teaspoons vanilla or anise extract
  • 2½ cups all-purpose flour
  • 4 teaspoons baking powder

Chocolate Pizelles

  • 3 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ Dutch-process cocoa powder
  • 2 teaspoons baking powder
  • 1 ⅔ cups all-purpose flour
  • ½ (1 stick) cup unsalted butter, melted and cooled to room temperature

Instructions

Vanilla Pizelles

  1. Preheat the pizzelle iron according to manufacturer’s instructions.
  2. In a mixing bowl, whisk the flour and baking powder together. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar until well combined. Add in the melted, cooled butter and vanilla (or anise) extract. With the mixer on low speed, gradually add in the flour mixture and mix until it is just incorporated. Finish incorporating any flour by hand using a spatula to scrape the bottom of the bowl, taking care not to over-mix the batter. Let the batter rest for 5-10 minutes to let it thicken.
  4. Drop spoonfuls of batter onto each mold–how much batter you place in each mold will depend on the size of your pizzelle iron molds. Cook the pizzelle according to the manufacturer’s instructions. When the pizzelle are finished cooking, use a spatula to transfer them to a cooling rack and let them cool completely to allow them to crisp.

Chocolate Pizelles

  1. Preheat the pizzelle iron according to manufacturer’s instructions.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla extract until smooth.
  3. Add in the cocoa powder and baking powder and mix until combined.
  4. With the mixer on low speed, gradually add in the flour and mix until it is just incorporated. Finish incorporating any flour by hand using a spatula to scrape the bottom of the bowl, taking care not to over-mix the batter. Let the batter rest for 5-10 minutes to let it thicken.
  5. Drop spoonfuls of batter onto each mold–how much batter you place in each mold will depend on the size of your pizzelle iron molds. Cook the pizzelle according to the manufacturer’s instructions. When the pizzelle are finished cooking, use a spatula to transfer them to a cooling rack and let them cool completely to allow them to crisp.

Notes

  • Special equipment: Electric pizzelle iron
  • Storage: Store in a cookie tin or airtight container at room temperature.