italian pizzelle
This recipe was given to me 40 years ago from my mother-in-law who was from Italy. Her recipe was different then any other due to the mixing of extracts. I changed some things in the original recipe and I like it even better. Most recipes call for melted butter. She had many different delicious recipes and I miss her!! Enjoy this recipe everyone!!
prep time
2 Hr 15 Min
cook time
30 Min
method
No-Cook or Other
yield
70 serving(s)
Ingredients
- 6 large eggs
- 1 3/4 cups sugar
- 1 cup vegetable oil, plus more for greasing
- 1 ounce anise extract
- 4 teaspoons lemon extract
- 3 cups unbleached flour
- 1/2 teaspoon salt
- powdered sugar
How To Make italian pizzelle
-
Step 1Beat eggs for 5 minutes till large and frothy, add sugar and mix well. Add anise the extracts then vegetable oil. Mix till blended.
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Step 2Mix flour with salt and add into egg mixture in 4 portions, mixing well after each addition. Cover or put in a plastic bowl with lid and refrigerate at least 2 hours or overnight.
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Step 3Brush pizzelle iron with vegetable oil lightly. wait till it's heated then drop about a tablespoon of the batter in the middle of the iron. Close and let it cook between 15 to 20 or so seconds. It depends on your iron. Each is different. I remove pizzelle with a butterknife on the edge and flip it on a paper towel. I move them up as they cool. Sprinkle with powdered sugar and enjoy.
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