Traditional Pizzelles

Gerry bought an electric pizzelle maker this Christmas and made at three batches that everyone enjoyed either just plain or with a scoop of ice cream. We should have cracked open that large jar of Nutella that the girls got me to buy last summer! (He had help from his grandchildren!)

There are many recipes to try that came with the maker. There are four lovely designs and it is easy to use with no spray or shortening on the heating plates.

Traditional Pizzelles 

• 3 eggs at room temperature
• 3/4 cup sugar
• 1-3/4 cups flour
• 1/2 tsp. salt
• 2 tsps. baking powder
• 2 tsps. vanilla extract
• 1/4 anise extract
• 1/2 tsp. anise seed
• 1 tsp, grated lemon zest
• 1/2 cup cooled melted butter

Beat the eggs and sugar for 2-3 minutes until light and fluffy. Add the melted butter, vanilla and anise extracts, anise seed and lemon zest. Beat until blended.

Whisk flour, salt and baking powder.

Combine the egg and flour mixtures together and fold until incorporated.

Turn the temperature on the pizzelle maker to MAX to heat the iron.

Using a small ice cream scoop, place a scoop of dough on each design, closing the upper iron and lock. Bake for 2-3 minutes. Open the irons and remove the pizzelle. Let cool and break off excess. 

Add cocoa for chocolate pizzelles, or lemon extract for lemon pizzelles.