Pizzelles IV

Recipe View Preheat your pizzelle iron according to the manufacturer's instructions. (Approximately 5 minutes)

Recipe View In a medium bowl, whisk together the beaten eggs and sugar until light and slightly frothy. (Approximately 2 minutes)

Recipe View Gradually add the melted butter, vanilla extract, and anise extract to the egg mixture, whisking continuously until well combined. (Approximately 1 minute)

Recipe View In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Stir in the anise seeds. The batter should be smooth and pourable, similar to a thick pancake batter. If the batter seems too thin, add a tablespoon or two more flour until the desired consistency is reached. (Approximately 5 minutes)

Recipe View Once the pizzelle iron is heated, lightly grease the plates with cooking spray or brush with melted butter. Drop a rounded tablespoon of batter onto the center of each design on the iron. (Approximately 2 minutes)

Recipe View Close the pizzelle iron and cook until the cookies are golden brown and the steaming has subsided. This typically takes between 30 to 90 seconds, depending on your iron. Check the pizzelles frequently to prevent burning. (Approximately 1-2 minutes per batch)

Recipe View Carefully remove the pizzelles from the iron using a thin spatula or fork. Place them on a wire rack to cool completely. The pizzelles will crisp up as they cool. (Approximately 1 minute per batch)

Recipe View Store the cooled pizzelles in an airtight container at room temperature to maintain their crispness. (Approximately 5 minutes)