Recipes

[Knit-Chick]

Tonight is pizzelle night - my mom and I will be making these and my dad will be hanging around the kitchen. He always says his job is to eat the defects - the ones that are off center, etc. Here's the recipe we use for traditional Italian pizzelles. I've made other variations, but everyone loves these.

6 eggs

1 1/2 cups white sugar

1 cup butter, melted and cooled

2 tablespoons anise extract (sometimes we add just a bit more)

3 1/2 cups all-purpose flour

4 teaspoons baking powder

Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted butter and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky. Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron -- we like ours lightly golden. Cool and then store in an airtight tin at room temperature.