Enjoy this crisp, lacy Italian holiday treat that looks like a snowflake.

Marguerite Henderson introduces the Pizzelle.

For more recipes from Marguerite visit margueritehenderson.com
6 large eggs

2 cups sugar

1 cup (1/2 pound) melted unsalted butter

2 tsp. anise extract or 1 tsp. anise oil OR 2 tsp. lemon extract and 1 tablespoon finely

grated lemon zest

1 tsp. anise seed (if using the anise extract or oil)

7 cups all purpose flour

4 tablespoons baking powder

This recipe requires the use of a pizzelle baker, available in cookware stores and Italian specialty shops. Buy one with a non-stick surface for easy cleaning. You can make anise or lemon flavored pizzelles. Traditionally they are anise, but whatever your fancy.

In bowl of mixer, beat the eggs and sugar until light and fluffy, about 2 minutes.

Add cooled butter, anise extract or oil, and the anise seed OR the lemon extract and

lemon zest. Stir in the flour and baking powder. Beat the batter until well combined and

a dough-like consistency.

Form the dough into 1″ round balls.

Heat the pizzelle baker. Place 2 balls of dough on pizzelle baker, close lid and bake for

35-45 seconds, just until very light brown and crisp. Remove from baker, form into

desired shape or leave as is. Continue with remaining dough. Makes about 75 cookies.

Various shapes:

Place a cooked and warmed pizzelle over a small glass to form a “bowl” of dough to fill

with ice cream or berries.

Roll a cooked and warmed pizzelle into a tube to stuff with cream.

Roll a cooked and warmed pizzelle into a cone to fill with ice cream.

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