Pizzelle Italian

Pizzelle Italian Cookies. Thin crisp cookies.

This recipe makes thin crisp Pizzelles. My aunt always makes these at Christmas time and I finally started making my own now that I have my own Pizzelle Iron. The recipe below is actually dairy free so if you are trying to find a recipe made without dairy you have come to the right place. You can also dust these with powdered sugar if you like when they are done cooking.

You will need a Pizzelle Maker to make these cookies. I have a polished Pizzelle Iron that makes 2 five inch cookies at a time. They also make ones in different styles that are non stick and that have different patterns.

Recipe makes about 45-50 cookies. If your batter is too thin you can add a couple more tablespoons of flour. My Pizzelle Maker takes 1 tablespoon of batter per cookie and bakes for exactly 2 minutes. I set a timer for 2 minutes then take them off the iron. Please refer to your own manual as it may differ from mine.

Pizzelle Italian

 

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Ingredients

• 6 large eggs
• 1 1⁄4 cups sugar
• 3⁄4 cup vegetable oil
• 1 3⁄4 cups all-purpose flour
• 1 teaspoon vanilla extract or anise

Instructions

1. Heat the Pizzelle Maker.
2. In a mixing bowl, beat eggs until thick and foamy.
3. Mix in sugar, then oil & vanilla.
4. Stir in flour. (If you want it thicker you can add a couple more tablespoons of flour)
5. Drop batter by the tablespoon onto preheated iron and bake until light golden brown. Mine takes 2 minutes to cook.
6. Remove (using a fork or spatula) and cool flatly on a wire rack.
7. (Optional- dust with powdered sugar)

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