Giada Pizzelle Recipe With Anise Recipes

ANISE PIZZELLE

Steps:

• In a large bowl, beat the eggs, sugar and butter until smooth. Combine flour and baking powder; gradually to egg mixture and mix well. Stir in aniseed and extracts., Bake in a preheated pizzelle iron according to manufacturer's directions until golden brown. Remove to wire racks to cool. Store in an airtight container.

PIZZELLE

Steps:

• Whisk together the sugar, butter, milk, vanilla, anise extract if using and eggs in a large bowl. Add the flour, baking powder and salt, and continue to whisk until the batter is smooth. Allow to stand at room temperature for at least 1 hour so the batter can hydrate.
• Heat the pizzelle iron, and cook your pizzelles according to the manufacturer's directions.

ITALIAN ANISE PIZZELLE'S A 5***** RECIPE !

Steps:

• 1. Add and beat ingredients together, in order listed. Drop by rounded spoonfull onto center of the pre-heated pizzelle grill. Close lid and immediately clip handles together. Allow to cook till steaming stops..... about 30-60 seconds. Remoove with a fork,onto a wire grill. When cool...Store in an air tight covered container. I have stored mine over a month... this way.... But I think we have a mouse in the house!!! OH! MY! They just seem to dissappear! Next time ..I will count them!!!....HA! When ready to serve, dust with powdered sugar.
• 2. ******CHOCOLATE PIZZELLES: Mix in 3 tablespoons cocoa and 3 tablespoons sugar. Add to basic recipe.
• 3. ******NUT PIZZELLES: Add 1-1/2 cups very finely chopped or ground nuts to the Basic Recipe. Or to chocolate pizzelles.
• 4. ******LEMON PIZZELLES: Omit vanilla and anise . Add 2 teaspoons lemon extract and 1 Tablespoon grated lemon peel to basic recipe.
• 5. ******COLORED PIZZELLES: Just add a drop or two of food coloring... of your choice. I have never made green ones..well, maybe this year for St Patrick Day!....LOL

ANISE PIZZELLE

Steps:

• Heat a nonstick pizzelle iron. In a small skillet, toast anise seeds over high heat, stirring, until fragrant, about 1 minute. Transfer seeds to a spice grinder, let cool, and finely grind. Scrape into a medium bowl; whisk together with flour, baking powder, and salt.
• In a large bowl, whisk together eggs and granulated sugar until well combined. Whisk in vanilla and anise extracts. Slowly add cooled butter in a steady stream, whisking continuously, until batter is smooth. Stir in flour mixture until just combined (do not overmix).
• Transfer batter to a piping bag fitted with a 1/2-inch round tip. Pipe about 2 tablespoons batter in a circle around the center of each pattern on the heated pizzelle iron. Close and seal with clasp. Cook until golden brown, about 45 seconds. Using a small spatula, release and remove cookie. Using kitchen shears or a 4 1/2-inch ring mold, trim any ragged edges, if desired. Transfer cookie to a wire rack to cool. Repeat with remaining batter. Dust cooled cookies with confectioners' sugar, if desired.

PIZZELLE ICE CREAM SANDWICHES

Steps:

• To make the pizzelles: Preheat the pizzelle iron to medium-high heat. Whisk the sugar, egg whites, vanilla, and salt in a large bowl to blend. Whisk in 2 tablespoons of butter. Add the flour and whisk just until blended.
• Brush the pizzelle cooking surfaces with some of the remaining melted butter. Spoon 1 tablespoon of batter in the center of the pizzelle iron. Close the iron and cook until deep golden, about 3 minutes. Transfer the pizzelles to a cooling rack. Cool completely. Trim off any excess pizzelle along the edges. Store the pizzelles airtight at room temperature.
• To make the ice cream sandwiches: Gently spread the chocolate-hazelnut spread over 1 side of 12 pizzelles. Cut the ice cream carton to remove the ice cream from the carton in one piece. Starting at the widest end of the piece of ice cream, cut the ice cream crosswise into 1/2-inch-thick rounds. Place 1 slice of ice cream atop each coated pizzelle. (Alternately, the ice cream can be scooped atop the pizzelle.) Top each with a second pizzelle, pressing gently to adhere. Arrange the sandwiches on a baking sheet and freeze until firm. (Can be made 2 days ahead. Store airtight and keep frozen,)
• Dust the ice cream sandwiches with powdered sugar and serve.
• Cook's Note: If the ice cream sandwiches are eaten immediately, the pizzelles will be crisp. However, if the sandwiches freeze overnight, the pizzelles will soften just enough to allow the sandwiches to be cut into wedges, if desired.

ANISE PIZZELLES

Steps:

• In a large bowl, whisk together eggs, sugar, vegetable oil, anise oil, and whiskey until well blended. Gradually stir in flour until fully incorporated. Cover, and refrigerate overnight.
• Preheat a pizzelle iron, and spray once with cooking spray. Drop tablespoons of batter onto the centers of the patterns. Close the lid, and cook until steam no longer comes out, about 1 1/2 minutes. Check, and adjust cooking time if necessary. Carefully remove cookies, cool, and store in an airtight tin at room temperature.

CHOCOLATE CHIP AND CINNAMON PIZZELLES

Steps:

• Preheat the pizzelle iron to medium-high heat.
• Whisk the sugar, egg whites, vanilla, and salt in a large bowl until frothy. Whisk in the butter, flour, and cinnamon until blended. Stir in the chocolate chips.
• Brush the pizzelle cooking surfaces with melted butter. Spoon 1 tablespoon of batter in the center of the pizzelle iron. Close the iron and cook until deep golden, about 3 minutes. Transfer the pizzelles to a cooling rack. Cool completely. Store the pizzelles airtight at room temperature.
• Chef's Note: The batter can also be cooked in a preheated and lightly oiled waffle iron. Pour 1/2 cupfuls of batter into the waffle iron and cook for about 3 minutes.

ANISE FLAVORED PIZZELLES

Steps:

• Beat eggs and sugar. All cooled melted margarine, vanilla, anise seed and anside extract. Sift flour and baking powder and add to egg mixture. Refrigerate several hours. Drop by teaspoonfuls onto hot pizzelle iron and cook until slightly brown. Remove and throughly cool on rack. Store in tins.