Ingredients
Method
- Preheat the pizzelle iron according to the manufacturer's instructions.
- In a mixing bowl, beat the eggs and sugar until smooth and slightly thickened.
- Add the melted, cooled butter, anise extract, and optional anise seeds.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually mix the dry ingredients into the wet ingredients until a thick batter forms.
- Place a small spoonful of batter in the center of each pizzelle pattern.
- Close the iron and cook according to its instructions until lightly golden, approximately 30 seconds to 2 minutes.
- Carefully remove the pizzelles and place them flat on a wire rack.
- Allow them to cool completely without stacking.
- Serve plain or with a light dusting of powdered sugar.
Notes
This is a suggested small-batch alternative, not the exact handwritten recipe, and has not been kitchen-tested here.
Use a fully preheated pizzelle iron.
Avoid overfilling the plates.
Let each cookie cool completely on a wire rack.
Store in an airtight container for up to one week.
If the cookies soften, briefly warm them in a 300°F oven for 3–5 minutes and cool again.
Use a fully preheated pizzelle iron.
Avoid overfilling the plates.
Let each cookie cool completely on a wire rack.
Store in an airtight container for up to one week.
If the cookies soften, briefly warm them in a 300°F oven for 3–5 minutes and cool again.