Italian Anise Pizzelles A 5 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.

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

PIZZELLE-ITALIAN TRADITION

Steps:

• 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.

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.

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.