Vanilla Pizzelles with Variations
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.
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. Recipe can be doubled.
Tip: 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.
- 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.