re\"baked\" in a special PIZZELLE iron over the stove top
ell combined.
Bake pizzelle according to your pizzelle iron instructions. A
Mix all ingredients to form a dough.
If dough is sticky, sprinkle with more flour.
Roll into balls about the size of a fifty-cent piece.
Bake in pizzelle iron, making sure not to let them get too dark.
Tip:
Before using iron, roll wax paper into a ball, rub with oil and then using wax paper ball, rub oil onto pizzelle iron.
This will help prevent sticking.
Also, when storing pizzelle iron, leave a sheet of wax paper in machine.
Working in batches, fry the pizzelle until browned on all sides
Melt the margarine, set aside to cool.
Beat the eggs; add sugar gradually, beating until smooth.
Add cooled, melted margarine and anise.
Sift the flour and baking powder.
Add to egg mixture.
(Dough should be sticky enough to drop off a spoon.) Preheat Pizzelle iron for about 4 minutes.
Drop dough by teaspoon onto a greased heated Pizzelle iron, press top down for about 35 to 45 seconds.
Makes about 6 dozen.
Preheat pizzelle iron according to manufacturer's
Preheat pizzelle baker according to manufacturer's
hick batter.
When the pizzelle batter starts to clump up
Mix the night before.
Leave in refrigerator.
Put to room temperature when ready to make.
Preheat pizzelle iron.
Put very small amount of oil on iron. Drop batter by teaspoonfuls.
Hold closed for 30 to 35 seconds for golden brown pizzelle.
Beat eggs; add sugar gradually.
Beat until smooth.
Add cooled, melted margarine or oil, vanilla and anise seed.
Sift flour and baking powder and add to egg mixture.
Dough will be sticky enough to be dropped from spoon.
Bake on hot pizzelle iron until golden and crispy.
Makes about 60 pizzelle cookies.
Whisk flour, sugar, eggs, shortening, baking powder, salt, and anise oil together in a large bowl. Refrigerate 2 hours or overnight.
Preheat pizzelle iron according to manufacturer's instructions.
Drop a spoonful of batter onto the preheated iron. Bake until golden, 30 to 40 seconds. Carefully remove pizzelle and cool on a cooling rack.
Melt butter in a large saucepan over medium heat. Remove from heat. Stir sugar into saucepan until dissolved. Add eggs and coffee liqueur; mix well to combine.
Sift flour, cocoa powder, and baking powder together in a large bowl. Stir into butter mixture until well-mixed and batter is stiff.
Preheat pizzelle baker according to manufacturer's instructions.
Drop spoonfuls of batter onto the preheated pizzelle baker. Bake until browned, about 45 seconds. Remove from baker and trim any ragged edges with scissors.
Preheat pizzelle iron according to manufacturer's instructions.
Beat sugar and eggs together in a bowl using an electric mixer. Add butter, anise extract, and vanilla extract; beat until blended. Add flour and baking powder gradually; beat until smooth batter forms.
Drop a spoonful of batter onto the preheated iron. Bake until golden, about 45 seconds. Carefully remove pizzelle and cool on a cooling rack.
est.
Grease and preheat pizzelle baker according to manufacturer's
Beat sugar and eggs together in a bowl using an electric mixer until pale yellow. Add butter and vanilla extract; beat until blended. Pour in chocolate; beat until batter is smooth.
Sift flour, cocoa powder, baking powder, and salt together in a bowl; stir into egg mixture until batter is well combined.
Preheat pizzelle baker according to manufacturer's instructions.
Drop spoonfuls of batter onto the preheated pizzelle iron. Bake until browned, 30 to 45 seconds. Remove carefully and transfer to a cooling rack.
Preheat pizzelle iron according to manufacturer's
Mix all ingredients together.
Drop by teaspoon on waffle pizzelle maker.
Cook about 30 seconds.
Melt oleo or butter and mix in sugar.
Let mixture cool.
Add eggs and flour.
Add baking powder and anise flavoring.
Add additional flour as needed to make soft dough.
Refrigerate dough to make it easier to work with.
Drop by spoonfuls onto your pizzelle iron.
Cook 1 minute or until lightly golden brown.
Let them cool before stacking, this will help make your cookies crisp.
Measure flour and baking powder into sifter and place on wax paper.
Beat eggs and sugar on medium speed until thick, about 1 minute.
Reduce speed and slowly add butter and vanilla, continue beating until combined.
Sift in flour mixture, (including flour on wax paper) and combine by hand, mixing only to combine, do not over mix.
At this point, batter may be chilled overnight.
Prepare Pizzelle grids with oil or cooking spray.
Place 1 1/2 - 2 teaspoons on grid(s) and bake.
Beat eggs well.
Add sugar gradually.
Add oil; beat until well blended.
Add extracts and vanilla.
Add flour and salt a little at a time.
Chill dough 2 hours, overnight or several days to enrich flavor.
Pour batter on pizzelle iron.
Cook 2 to 3 minutes or until done.
Makes 10 dozen.