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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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