Mix all ingredients together.
Drop by teaspoon on waffle pizzelle maker.
Cook about 30 seconds.
Must use pizzelle maker to cook.
Yield: 7 dozen.
You will need a pizzelle maker.
he flavour.
Heat the pizzelle maker on stove top, or if
owl.
In the bread maker pan, pour in the water
owl.
In the bread maker pan, pour in the water
side to cool. Heat the pizzelle maker.
In a large bowl
ropped by spoon.
Heat Pizzelle maker. Grease a small cookie scoop
rop a tbsp onto the pizzelle maker. They cook fast! (about 90
re\"baked\" in a special PIZZELLE iron over the stove top
ell combined.
Bake pizzelle according to your pizzelle iron instructions. A
Beat eggs.
Add sugar; beat until smooth.
Add anise extract and seed.
Add oil.
Add flour and baking powder.
Mix until smooth.
Batter will be sticky, but loose enough to be dropped by rounded teaspoonfuls.
(You can add more flour to reach consistency you want.)
Cook according to pizzelle maker instructions.
Makes about 36 to 40 pizzelles.
aking pan of the bread maker in the order suggested in
Beat eggs, adding sugar gradually.
Add cooked margarine and vanilla or anise.
Sift flour and baking powder.
Blend into egg mixture until smooth. Dough will be sticky enough to be dropped by spoon.
Bake in pizzelle maker.
Makes approximately 60 pizzelles.
Beat eggs and sugar, add cooled melted butter or margarine, add anise oil.
Sift flour and baking powder, add to egg
mixture. Batter will be stiff enough to be dropped by spoon onto hot pizzelle maker.
These pizzelles are light and crisp and very thin.
To keep them crisp, store in an airtight container.
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