Pizzelle: Italian cookie recipe
The special press needed to shape these unique cookies is easily found in kitchenware stores. You'll want to lightly grease it before using to prevent sticking. Give this Italian cookie recipe a try at your next family get-together.
Servings: 30
Ingredients:
Pizzelle
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per Cookie: about | - |
| cal | 81 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 11 g |
| fibre | trace |
| chol | 27 mg |
| sodium | 48 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 3% |
| folate | 8% |
-
3 eggs
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) butter, melted and cooled
1 tbsp (15 mL) vanilla or anise extract
1-3/4 cups (425 mL) all-purpose flour
2 tsp (10 mL) baking powder
Preparation:
In bowl, beat eggs with sugar until pale and thickened; beat in butter and vanilla. In separate bowl, whisk flour with baking powder; stir into egg mixture to make sticky dough.
For each cookie, drop 1 tbsp (15 mL) batter slightly toward back of pattern on hot pizzelle press. Gently close press, without pressing lid; cook for about 1 minute or until golden and cookies release easily from press. Using fork or knife, transfer cookie to rack; let cool completely. (Make-ahead: Stack in batches of 8 to 10 and wrap in plastic wrap or bags; store at room temperature for up to 3 days.)
For each cookie, drop 1 tbsp (15 mL) batter slightly toward back of pattern on hot pizzelle press. Gently close press, without pressing lid; cook for about 1 minute or until golden and cookies release easily from press. Using fork or knife, transfer cookie to rack; let cool completely. (Make-ahead: Stack in batches of 8 to 10 and wrap in plastic wrap or bags; store at room temperature for up to 3 days.)
Source
Canadian Living Magazine: June 2007
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