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Ingredients
- 10 Tbsp. Butter
- 2 1/4 c. All purpose flour
- 1/4 tsp Baking pwdr
- 2 lrg Large eggs
- 2/3 c. Granulated sugar
- 2 tsp Fresh lemon juice Zest of 1 lemon finely grat ed
- 1 tsp Anise extract or possibly
- 1 tsp Vanilla extract
Directions
- * Pizzelle, a cookie from Italy.
- Place butter in a small saucepan and hot over low heat till melted.
- Remove from the heat and set aside till cooled. Thoroughly stir together the flour and the baking pwdr in a bowl. beat the Large eggs till frothy. add in sugar and lemon juice and continue beating till the mix is light. Beat in lemon zest and anise extract. Add in dry ingredients, beating lightly, till the mix is smooth. Lightly beat in the cooled butter till incorporated.
- Lightly brush the interior surfaces of a seasoned pizelle iron with flavorless vegetable oil, being sure to cover all the grooves and indentations. Heat the iron till a drop of water sizzles when sprinkled on the interior surfaces. Remove iron from the heat and, holding it over waxed paper, drop about 2 Tbsp. batter onto the center of one side.
- Immediately close the iron and scrape off the batter which squeezes out the edges. Place the iron on the burner and bake turning from one side to the other every 20 seconds and opening the iron frequently to check the wafer for doneness.
- When it is light gold on both sides, quickly remove it from the iron, using tongs or possibly a fork, and lay flat, on a wire rack till cold. Repeat this process till all batter is used. Store the wafers in an airtight container for 3-4 days.
- Makes 14-15, 5-inch wafers.
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