Pizzelle are biscuits traditionally from Molise and Abruzzo.
Servings 30 units
- 3 large eggs
- 1 cup granulated sugar
- 2 tbsp vanilla extract
- 1/4 pound unsalted butter, melted and cooled
- 250 gr flour
- 1 tsp baking powder
- In an electric mixer, beat the eggs and sugar. Add vanilla 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.
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 almond extract.