Quote:
Originally Posted by Buehler445
Had to look this up. Those look good. Recipe?
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Buehler, sorry for not getting back you to sooner was but got busy getting for Thanksgiving and took a break from posting over the holiday weekend.
As it turned out I ended up not making the pizzelles although I bought and have the ingredients, might make them this weekend. They are really good.
We have Pizzelle maker from Villaware which works like a charm, its a older one and just makes two at a time.
The recipe we used came with the maker, Mrs. Paolo's Pizzelles, we half the recipe.
The half recipe is . .
3 eggs
1 cup sugar
1/4 lb of butter (4 tablespoons/half stick)
2 Tablespoons baking powder
3.5 cups of flour
1 teaspoon of Anise extract (you can use vanilla extract)
You beat the eggs and sugar till smooth. Then add cool melted butter and anise. I use a mixmaster.
In a separate bowl I have the flour (which is shifted before measuring) and mix it with the baking powder. I mix it with a whisk. I sometimes shift it again.
I then slowly add the flour/baking powder to the egg mixture. The batter will end up like cookie dough.
I then drop a teaspoon worth of batter into each side of the pizzelle maker an close the top (about a one inch round ball). I time it to get it to the right cook level, not too light not too brown/burnt. Form I remember it like 30-45 seconds, it takes a few times to get to the right level. have not made it since last year.
At this point the pizzelle are pliable and can be shaped. I like them flat so i have two dishes set aside to rest the pizzelle flat so they cool and harden flat, only takes a minute or two.
I then put them in an air tight container with wax paper after they have cooled.