I had no idea what these were not that long ago until I saw video on them and thought they seemed so fun to make! So, we got a pizzelle iron and tried it out, and it took a couple goes to figure out the amount for the press and how quickly to roll them up without cracking if you wanted cones. (I still crack them sometimes) A traditional pizzelle uses anise in the recipe, and anise is a flowering annual herb that has a very rich flavor, and from what I understand a very little goes a long way. Now I don’t have anise on hand so i just use vanilla, but if you have it and want to try it, I would add a quarter of a teaspoon at a time and slowly increase to get an idea of the flavor. These can be served flat as a cookie topped with some powdered sugar or roll into a cone or cannoli shape to fill, I like to go with cone shaped to fill with pudding or ice cream! The filling part is where you get to have all the fun and be as creative as you like.

*Check out the kitchen gadgets page for the iron I use to make these!

Makes 15 7 ½ inch pizzelles

Ingredients:

3 eggs

¾ cup of sugar

1 ¾ cup of all-purpose flour

2 teaspoons of baking powdered

2 teaspoons of vanilla extract (if using anise, 1 ½tsp vanilla and ½ tsp anise)

8 tablespoons of melted butter

Directions:

whisk together the eggs, sugar, and vanilla (and anise if you are using it)

add flour and baking powder and mix well till smooth and there are no lumps

and add your melted butter and mix in well, you should have a nice thick sticky dough

heat your pizzelle iron (they are all different from stove top ones to electric ones so follow your instructions for yours) and

divide your sticky dough into 15 even sized balls (lightly coat your hands in oil to help prevent to much sticking) you can also just take spoonfuls rate onto your pizzelle iron but I like to divide them first as evenly as I can.

When your iron is ready take one of your balls and slightly press it flat before placing it on the iron (this helps with mine to keep it from slipping) when you place it on the iron place it a little off center more towards the hinge, and slowly close the iron and hold shut or lock it and flip the iron over after about 30 seconds (if you don’t have an electric one, I do not I use my gas stove top) and when the steam starts to subside slowly open the iron in case it sticks and if it is slightly browned then you can pull off the iron. It will harden quickly after if it comes off the heat so if you are going to roll these you need to do so when it comes off the heat so it will harden in shape.