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Pizzelle Recipe
Pizzelle Cookie recipe! How to make Pizzelles. An amazing recipe from an old Philly bakery.
Ingredients
- 1 dozen eggs
- 3 cups of sugar
- 2 cups of vegetable oil
- 1 ½ teaspoons Anise oil
- 6 cups of flour
- ½ teaspoon salt
Instructions
- Blend eggs and sugar until smooth.
- Add in flour and salt, blend well.
- Add in oil and Anise oil and blend well.
- Let the batter sit for 6 hours or overnight in your refrigerator, covered, to allow flavors to blend.
- Make your Pizzelles according to your Pizzelle iron's instruction.
- Choose how crispy you enjoy them
- Remove each pizzelle from your pizzelle iron with a small spatula, and place on wire cooking rack until cooled and crisped up.
- Store in a sealed container, cookie jar, tin or plastic bag. Do not store in same container as other cookies.
Notes
Colleen's
Notes: If you do not have a really good strong mixer (I have a really
good Kitchen Aid Mixer) you better make the batter in 2 batches as it is
thick and hearty.
I also like to make the batter and then refrigerate for a couple of hours or overnight (covered) to allow the flavor to deepen.
Do not place i9n any sort of bag or container until these have completely cooled.
If making a week or more ahead of time, its best to not make these on a wet day for longest lasting storage.
These keep well for weeks in an airtight container or jar.
Tip: When making ahead, or when assembling
gifting containers that can seal. I like to tuck an oxygen absorber in
to each sealed container or bag, this keeps them crisp and fresh the
longest. It's a bakery secret! You can find them on Amazon here.
Nutrition
Serving: 3cookiesCalories: 201kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 41mgSodium: 40mgPotassium: 32mgFiber: 0.4gSugar: 13gVitamin A: 59IUCalcium: 9mgIron: 1mg
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