Pizzelle Cookies - Italian Anise Cookie
#pizzelles #favoriteItaliancookie #anisecookie #holidaycookie
INGREDIENTS:
3 ½ cups all purpose flour
2 teaspoons baking powder
1 ½ sticks softened butter (12 tablespoons)
1 ¼ cups sugar
5 extra large eggs
1 tablespoon vanilla extract (or anise flavoring)
Butter or neutral oil to coat pizzelle maker
Multi-color sprinkles (optional)
DIRECTIONS:
Whisk dry ingredients together in a medium bowl and set aside.
Beat softened butter with sugar until light and creamy.
Add eggs one at a time and vanilla extract.
Slowly add the flour mixture. Dough will be soft.
Cover and chill dough for 1-2 hours or overnight.
Heat the pizzelle maker and brush with butter, oil or cooking spray.
Take 1-2 teaspoon of dough and form it into a ball. Roll in the sprinkles and place in the center of the pizzelle maker. Close the lid and cook for 30 seconds or more.
Don’t worry if the first few cookies are “throw always” until the pizzelle maker is seasoned and at the perfect temperature.
Use a fork to gently remove the cookie and set on a cooling rack. The cookies should be soft when you remove them from the pizzelle maker, but they will crisp as they cool.
While still warm you can form into cones or cups!
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MAKING PIZZELLE | MEET MY GRANDMA
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Hey guys! Meet my grandma..one of the most amazing women I know.
And she's teaching me to make pizzelle. Pizzelle are a thin Italian cookie that you'll find in any Italian's home...especially a nonna. So come meet my Italian grandma and see where I get it from...the pizzelles ;)
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Italian Pizzelle - Ivo's Version
I developed this pizzelle recipe, by modifying my mothers recipe and my mother gave me the best compliment ever - telling me she truly likes my version better. Well, that sure made my day and I sure hope that you give my recipe a try, and I hope that it will make your day as well :)
Pizzelle Maker
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CAN
Pizzelle, mama's recipe - the Italian Classic Cookie!
Ivo’s Pizzelle Recipe
Ingredients
• 160 gr all-purpose flour (~1 ¾ Cups) (sifted if possible)
• 1 TSP Baking Powder
• 1/8 TSP cinnamon
• 3 XL Eggs (or large eggs are also fine)
• 2/3 Cup Brown Sugar
• 2 TSP Vanilla
• 1/3 Cup Extra Virgin Olive Oil or Regular Olive Oil
• 1TBSP Honey (optional – for added sweetness)
• 2 TBSP Anisette Liquor (this is optional) (or use 1 TBSP Annise Extract, also optional)
Process
• Put the flour, baking powder and cinnamon in a bowl, and whisk together - set aside.
• In another bowl, add the eggs and the brown sugar. Beat them with a hand blender for about 2 – 3 minutes. Then add the vanilla, olive oil and anisette (and optional honey), beat for another 15 seconds, and then pour into your other bowl, with the flour mixture in it
• Mix (a firm spatula works great) and continue to mix until all the flour has been absorbed. Your batter is now ready.
• Pre-heat your Pizzelle maker, when it is ready, add a heaping TBSP of batter per cookie, close lid and cook for 40 – 60 seconds. Time will vary based on your pizzelle maker, amount of heat, and the amount of batter. Basically, you want to see a light golden color.
• Remove form maker and place on a cooling rack (the pizzelle come out of the maker soft, but as they cool, they firm up)
• Continue this process until all batter is used. Depending on the size of your cookies and the thickness of your machine, you could yield anywhere from 14 – 20 pizzelle, again, depending.
• If you store the pizzelle in a plastic bag, they will stay firm, but soft. If you store them in a paper bag, or tin cookie box, they will stay firm, but will be harder and they will also keep longer this way as well
• Enjoy
My Kitchen Gear
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My Bread Book by Jim Lahey
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Italian Pizzelle Colored Cookie Recipe by Diane Lovetobake
The video and photo is owned by Diane Lovetobake. No copying,posting pinning, Copyrighted.. That means you feast recipes. I will be vigilant about filing takedown notices if my video's and photo's are copied
Thin waffle like cookie is made in a pizzelle maker
Place a teaspoon of dough into multicolored sprinkles and wait 50 seconds or follow your maker for timing. Make them light or dark your choice
3 1/2 cups all- purpose flour, 2 teaspoons baking powder, 1/ 8 teaspoon of salt.
( If using unsalted butter.)
1 1/2 sticks unsalted butter, 1 1/4 cups granulated sugar, 5 large eggs room temperature, 1 Tablespoon vanilla, 3 cups multicolored sugar sprinkle, jimmies or dots.
Cream butter and sugar in a bowl, add eggs one at a time with hand mixer or stand up mixer, add vanilla. Now add flour, baking powder and salt.
Cover bowl and chill for 2 hours.
Place a rounded teaspoon of dough and roll in sprinkles, place ball into center of each form. Bake according to your maker or about 50 seconds.
(If your looking for vanilla or chocolate pizzelle recipe check out my video on my channel for that recipe.) These cookies can be frozen for 3 weeks wrap them well and place in a airtight container.