Pizzelles originated in Italy and were baked for celebrations. We carried on the tradition for the holidays but added our vanilla Beans and some anise. It’s such a welcoming flavor and oh so pretty!
- | Medium
- | 45 mins
- | 60 servings
- Preheat pizzelle iron. Coat with cooking spray and wipe off excess with a paper towel. No need to re-apply.
- Beat eggs and sugar. Add cooled melted butter, vanilla extract, vanilla seeds, anise seeds, and anise extract.
- Sift flour and baking powder in a bowl and add to the egg mixture. Beat until batter becomes thick, about 2-3 minutes. It will have a dough-like consistency. Knead with your hands for a couple of minutes until the dough is smooth and has a sheen.
- Using your hands, roll into 1-inch round balls. Offset just above of center of the pizzelle iron grids.
- Close the cover of the iron and bake for about 45 seconds, or until golden brown. Remove from iron and place on a cookie rack to cool. Dust with powdered sugar.
- We divided the dough prior to kneading and added ½ cup sifted Rodelle Gourmet Baking Cocoa to half the dough to make chocolate pizzelles.
- Sift in 1 cup of cocoa to the flour mixture if you want all of the pizzelles to be chocolate flavored.
- 6 eggs
- 2 cups granulated sugar
- ½ pound unsalted butter, melted
- 1 tsp Rodelle Gourmet Vanilla Extract
- 1 Rodelle Vanilla Bean, scraped
- 1 tsp anise seed
- 1 tbsp anise extract
- 4 tbsp baking powder
- 7 cups all-purpose flour
- For chocolate pizzelles: ½-1 cup sifted Rodelle Gourmet Baking Cocoa