Pizelle

I learned to make pizzelle at the knee of my great-aunt rose when I was quite young. She was an amazing baker and a real stickler about cleanliness. It was more than once that the “no lick” rule was enforced. Each time i lift my pizzelle iron from its tattered and batter-scarred box, I am reminded of holidays past. Memories of my dear aunt rose float richly in the fragrance of these cookies.  The season begins…

Pizzelle
3 1/2 cups flour
1/4 tsp kosher salt
1 Tbs + 1 tsp baking powder
4 eggs
2 egg yolks
1 1/2 cups granulated sugar
3 Tbs Anise flavored extract
4 oz unsalted butter–melted and cooled
Combine the flour, salt, and baking powder in a large bowl. In another bowl, whisk the eggs, yolks, sugar, extract and melted butter. Stir into the flour mixture. this batter will be nice and thick, similar to a pate a choux. Drop by the spoonful onto a hot pizzelle iron. Check after 60 seconds for color. You want it to be a light blonde in color. Do not undercook, undercooked pizzelle will not get nice and crispy. Sprinkle with a bit of powdered sugar and serve.
You can form these into cones or cups, or even cut in fourths while they are still warm.
I like to use them for large and beautiful ice cream sandwiches…or rolled and filled with a bit of brandy flavored whipped cream…but I mostly like them just as they are

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