In a bowl, sift together the flour and baking powder.
In the bowl of your electric mixer, beat together the eggs and sugar, Add the melted butter, vanilla extract,
and anise seeds. Add the flour mixture and beat until smooth.
Preheat your
pizzelle baker according to the manufacturer's
directions. The red indicator light will begin to glow, indicating that the baker has begun preheating.
It will take approximately 5 to 8 minutes to reach baking temperature. At this point, you will see the red light going on and off. This only means that the baker is maintaining
the proper baking temperature, it does not tell you when to start or stop baking.
Lightly spray the pizzelle grids
with non-stick spray or lightly brush with vegetable oil.
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Outside of
pizzelle baker (the bakers come in many sizes and shapes)
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Inside of Pizzelle Baker
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Drop batter by rounded tablespoonful onto center or each preheated grid pattern.
You will find that by placing the batter slightly behind the center of the pattern,
your pizzelles will come out closer to a round shape (this is because, as you close the baker, the batter squeezes forward slightly).
The amount of batter used can vary according to the size of your Pizzelle Maker.
Usually my first batch of pizzelles are my test batch to determine the amount of dough to be used and also the baking time.
Close lid and bake approximately 40 to 50 second depending on your preference for browning and/or the consistency
of your batter. You may open the lid briefly to examine the color and bake longer as desired to create the darkness you want.
Lift the lid and remove the cooked pizzelles with the edge of a fork or a thin spatula. Place them on paper towel lined
cooling racks in single layers. Be sure to lay the hot pizzelles in a single layer on the cookie sheet. When they are completely cool,
you can stack them.
NOTE:
If you wish to shape your pizzelles, do so by removing one from the grid and immediately shaping it while still warm. The other pizzelles will
remain warm and pliable until you are ready to remove them for shaping.
Cool baked pizzelles completely and sprinkle each with powdered sugar. Continue making pizzelles until all the dough is used.
When completely cool, wrap them in groups of
six (6) in plastic wrap and place them in airtight containers. Pizzelles can be made ahead and frozen for up to 3 months.
Makes approximately 30 Pizzelles.
Pizzelle Variation Ideas:
Lemon Pizzelles - Omit vanilla extract and anise seed. Add 2 teaspoons lemon extract and 1
tablespoon grated lemon zest.
Chocolate Pizzelles - Mix 3 tablespoons
unsweetened cocoa powder and 3 tablespoons sugar. Add to basic recipe.
Nut Pizzelles - Add 1 1/2 cups very finely chopped or ground nuts to basic recipe.
Maple Pizzelles - Omit vanilla extract and anise seed. Add 3 teaspoon pure maple syrup.
Rolled Pizzelles - When just removed from the pizzelle maker and they are still hot, they can be
rolled around cannoli forms or pressed between two small custard cups to form shapes that can be filled with cream, custard, or fruit.
