Italian Pizzelles
Yield
30 pizzellesPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| ½ | teaspoon |
aniseed
or extract, optional |
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ½ | cup |
butter
margarine, melted, or oil |
|
| ¾ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 2.5 | ml |
aniseed
or extract, optional |
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
vanilla extract
|
|
| 414 | ml |
all-purpose flour
|
|
| 118 | ml |
butter
margarine, melted, or oil |
|
| 177 | ml |
sugar
|
|
Directions
Beat eggs and sugar.
Add cooled melted butter or margarine, and vanilla and anise.
Sift flour ad baking powder and add to egg mixture.
Batter will be stiff enough to be dropped by spoon.
Batter can be refrigerated to be used at a later time.
Cook in pizzelle iron acording o manufacturer's directions.
