Pizzelles are wafer-like cookies that can
be made flat or rolled into a cone-shape cookie. However, making
pizzelles requires one piece of special equipment--a pizzelle
iron--found at most cookware stores. This recipe can easily be
doubled. On hot, humid summer days you'll find the pizzelles
have a softer texture instead of the usual crunch. To recrisp,
warm baked cookies in a moderate oven (about 300*F / 150*C) for
about 5 to 10 minutes.
Vanilla Pizzelles with Variations
3 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
1/4 pound unsalted butter, melted and cooled
2 cups all-purpose flour
2 teaspoons baking powder
- Preheat pizzelle iron as directed by the
manufacturer. (This is often as simple as plugging it in and
letting it heat for 15 to 20 minutes.)
- In an electric mixer, beat the eggs and
sugar. Add extract and melted butter. On low speed, gradually
add flour and baking powder to make a sticky dough.
- Drop dough from a teaspoon onto the hot
iron. If the iron you are using allows you to bake 2 pizzelles
at once, drop a teaspoonful into the center of each pattern outline.
- Close the cover of pizzelle iron and bake
for 30 to 45 seconds, or until nicely browned.
- Using two forks, remove the hot wafer
from the iron and place the pizzelle flat on a parchment-lined
cookie sheet. Be sure to lay the hot pizzelles in a single layer
on the cookie sheet. When they are completely cool, you can stack
them. Dust with confectioner's sugar.
Makes about 30 pizzelles.
Variations:
- Chocolate:
add 1/2 cup cocoa to the dough along with the flour.
- Lemon:
substitute 2 teaspoons lemon extract for the vanilla. Add 2 tablespoons
lemon zest (grated rind from 2 large lemons).
- Almond:
Replace vanilla with 2 teaspoons almond extract. Reduce the amount
of flour to 1 3/4 cups. Add 1/2 cup finely ground almonds.
