Star-pressed Italian Pizzelle
- Ready In:
- 8mins
- Ingredients:
- 8
- Yields:
-
48 six inch wafer cookie
ingredients
-
Mix in order
- 1 cup sugar
- 6 eggs
- 3⁄4 cup vegetable oil
- 2 1⁄2 cups all-purpose flour
- 1 orange, zest of
- 1 lemon, zest of
- 1 teaspoon anise oil
- confectioners' sugar (for dusting)
directions
- Heat Pitzelle grill until a ready light is displayed.
- Place one rounded teaspoon of batter in middle of grill and quickly press firmly.
- Cooking time depends on your machine, but it should take 2 or 3 minutes before the pitzelle are light golden in color.
- Remove either rolling method; (using the handle of a wooden spoon) and rolling into a tube or leave to cool on a flat surface.
- Dust with confectionery sugar and stack into piles; store in tins.
- Makes 48 pitzelle; keeps fresh for weeks and can be frozen and defrosted easily.
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Reviews
-
There is something seriously wrong with this recipe. It wouldn't even make good modeling clay. Some liquid ingredient must have been left out, because the consistency was way thicker than a good piecrust recipe or even other pizzelle recipes I have used. It was tasty once I added lots of liquid to it, but that isn't called for in this version.
RECIPE SUBMITTED BY
Gingerbee
United States
I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :)
A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking.
With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking.
I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.