In a medium bowl, stir together the eggs, sugar, melted butter and oil. Stir in the flour, baking soda and cinnamon. Then add the cold water and vinegar. Mix well until smooth.
Pre-heat the pizzelle iron. Drop the cannoli batter 1 tablespoon at a time onto the iron, close lid and bake for 1 to 2 minutes. Carefully remove cookies and roll onto cylinders while they are hot. Allow to cool then remove from cylinder.
Fill with your favorite cannoli filling. ENJOY!
re\"baked\" in a special PIZZELLE iron over the stove top or
ell combined.
Bake pizzelle according to your pizzelle iron instructions. A tablespoon
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.
hick batter.
When the pizzelle batter starts to clump up
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.
You will need a pizzelle iron to make these cookies.
This is Nana Mancuso's secret recipe.
Thanks, Nana!
Preheat pizzelle iron according to manufacturer's instructions.<
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.
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.
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.
Preheat pizzelle iron according to manufacturer's instructions.<
Plug in pizzelle iron and allow it to heat while you are making the batter.
Batter: Whisk all ingredients together until smooth.
Drop a tablespoon of the batter onto the hot iron (sprayed with non-stick spray). Allow to cook 1 minute.
Remove hot cookie from iron and press it over a small-bottomed glass in order to create a cup shape.
Allow cups to cool thoroughly; store in an airtight container to maintain crispness.
Use these cups to hold chocolate mousse, pudding, ice cream, or a fruit granita.
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.
With a stand mixer or handheld, beat the soy yogurt and sugar together until well incorporated. Add the oil (or melted and cooled margarine) and vanilla, mix well. Sift flour and baking soda together and mix with the ground anise seed into the yogurt mixture. The resulting batter will be very thick, but will spread out on the iron when pressure and heat is applied. Follow instructions to bake on your pizzelle iron.
WHISK THE EGGS WITH THE SUGAR and salt until light. Melt the butter and stir in.
Sift together all the remaining ingredients except the hazelnuts and fold in.
Stir in the hazelnuts last. Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds.
Cool on racks.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - -
In a medium bowl, beat the eggs with an electric mixer until light. Add the sugar, butter, lemon zest and vanilla, mix well. Stir in the flour and baking powder.
Heat pizzelle iron. Drop batter by teaspoonfuls onto the center of the patterns, close the lid and cook for about 30 seconds. Test the cooking time on the first one, because temperatures may vary. Remove cookies carefully from the iron and cool on wire racks.
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.
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.
ides.
of hand held iron on medium flame till water