Nonna&#39;s Pizzelle The Best Recipes

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Nonna's Pizzelle

"My great-grandmother's pizzelle recipe, which my mom has tailored for pizzelle presses or irons (I use a Cuisinart® double pizzelle press). A circle of relatives must-have at all of our holiday dinners, specially Christmas!"

Ingredients :

three half cups all-cause flour
2 teaspoons baking powder
6 eggs
1 half of cups white sugar
three/four cup shortening (such as Crisco®), melted and cooled slightly
2 tablespoons shortening (along with Crisco®), melted and cooled barely
1 tablespoon anise seeds, crushed
1 teaspoon vanilla extract (elective)

Instructions :

Prep : 20M	Cook : 60M	Ready in : 21M

Preheat pizzelle iron in line with producer's commands.
Mix flour and baking powder collectively in a bowl.
Combine eggs and sugar inside the bowl of a stand mixer outfitted with a paddle attachment and beat on medium velocity until nicely-blended. Add three/four cup plus 2 tablespoons shortening and beat till combined. Add flour mixture and mix on medium velocity till incorporated. Fold anise seeds and vanilla extract into batter with a spatula.
Drop a teaspoon of batter onto the preheated iron. Bake till golden, 30 to 40 seconds, or some seconds longer for darker pizzelle.

Notes :

To make chocolate pizzelle, you may add 1/four to half of cup of unsweetened cocoa powder to the flour aggregate in step 1.
To roll pizzelle for filling, roll right away after they come off the new iron.
Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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