These are delicate, thin and crispy cookies that you bake in a P. Flavored with anise this is a nice Italian cookie. I have also included a recipe for a chocolate pizzelle with nuts, a little different from the traditional pizzelle. See Kitchen Gadgets – Pizzelles Irons.
Pizzelles With Anisette
- 1-1/4 cups flour
- 1-1/2 tsp. baking powder
- 2 large eggs
- pinch of salt
- 1/2 cup sugar
- 1 tbsp. anisette (liqueur) or 1 tsp. anise extract
- 3/4 stick unsalted butter, melted and cooled
It is best to make these cookies right after you make the dough which is the consistency of pancake batter. If you refrigerate it becomes harder and you have to scoop dough into molds versus pouring it.
Preheat the pizzelle iron and spray lightly with a cooking spray in the center of the iron.
Combine the flour and baking powder in a small bowl and set aside. In another bowl, whisk together the eggs and salt until foamy; then gradually whisk in the sugar. Next add the anisette or anise extract followed by the melted butter. Switch to a rubber spatula and gently fold in the dry ingredients.
I have the 4 mold version made by VillaWare. There is another cookie iron that makes 2 large cookies.
Place a heaping 1/2 tsp. of batter in the center of each of the 4 cookie iron. You would use 2 tsp. if you had the 2 cookie pizzelle iron. Close and bake for about 2 minutes. When the steam stops the cookies are done.
Makes about 2 dozen cookies
Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2011/12/01/pizzelles/
Chocolate Pizzelles
- 1-1/2 cups hazelnuts, toasted
- 2-1/4 cups flour
- 3 tbsp. unsweetened cocoa powder
- 1 tbsp. baking powder
- 3 eggs
- 1 cup sugar
- 1/3 cup butter, melted and cooled
- 2 tsp. vanilla
Finely chop 1 cup of the hazelnuts and set aside. Process remaining nuts in a food processor until very fine, but dry and not oily. Combine the ground hazelnuts with the flour, cocoa powder and baking powder.
Beat eggs on high speed about 4 minutes or until thick and lemon-colored. Gradually beat in sugar, then butter and vanilla. Add flour mixture and beat on low speed just until combined.
Heat the pizzelle iron and place 1/2 tsp. batter on the grid, slightly off-center towards the back. Cook until done. Allow to cool, then cut in half.
Dip the rounded edge into the Chocolate Glaze (see below); then dip into reserved hazelnuts. Allow for glaze to set.
Chocolate Glaze:
- 1-1/2 cups confectioners’ sugar
- 3 tbsp. unsweetened cocoa powder
- 1/2 tsp. vanilla
- 2-3 tbsp. milk
Sift the confectioners’ sugar and cocoa powder together. Add the vanilla and enough milk to reach a desired dipping consistency.
Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2011/12/01/pizzelles/