Classic Italian Pizzelle

⏱️ Prep: 10 min🍳 Cook: 15 min

Ingredients

1½ cup	360 ml	all-purpose flour
3/4 cup	180 ml	granulated sugar
1½ tsp	7.5 ml	baking powder
as needed		cooking spray
3		eggs
8 tbsp	120 ml	unsalted butter
1 tbsp	15 ml	vanilla extract (or 1 tsp vanilla bean paste, or the seeds of 1 split and scraped vanilla bean)
1/2 tsp	2.5 ml	kosher salt
for serving		powdered sugar, for serving (optional)

Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes | Serving: 32

Cut 8 tbsp unsalted butter into pieces. Put it in a bowl that can be microwaved. Microwave on high for about 45 seconds or until it melts. Let it cool while you prepare the rest of the batter.
Put 3 large eggs, 3/4 cup of granulated sugar, and the vanilla in a bowl. Whisk the ingredients together quickly and well for about 2 minutes until the mixture is smooth.
Mix in 1/2 cup all-purpose flour, 1/2 tsp baking powder, and 1/2 tsp kosher salt with a whisk.
After the butter has cooled, add and whisk it in for about 1 minute until it is completely smooth. Put the bowl lid on top of it and wait 30 minutes. Before using it, you can put the batter in the fridge overnight and allow it to sit out for 30 minutes.
Preheat the pizzelle press for about 10 minutes before baking. Spray the press with a little cooking spray, then put two tsp of the batter in the middle of each pizzelle mold. Close the press and cook for 1 to 1 1/2 minutes or until the bread is lightly golden brown. The exact time will depend on the press.
Using a thin, flat spatula, move the cookies carefully to a wire rack. Do it again with the rest of the batter. If you have a nonstick press, you won't have to spray cooking spray on it every time.