Pizzelle Della Nonna
Grandmother's Italian pizzelle made with vanilla and optional anise, using vegetable oil for a soft, sticky batter pressed into crisp golden waffle cookies.
Ingredients
| 1 1/4 cup | 300 ml | all-purpose flour |
| 3/4 tsp | 3.8 ml | baking powder |
| pinch | salt | |
| 3 | eggs, room temperature | |
| 1/2 cup | 120 ml | sugar |
| 1/4 cup | 60 ml | vegetable oil |
| 1 tsp | 5 ml | vanilla extract |
| 1 tsp | 5 ml | anise extract (optional) |
Instructions
Pizzelle Della Nonna
YIELDS: 30 - PREP: 10 mins - TOTAL TIME: 1 hr 10 mins
Preheat pizzelle iron. In a medium bowl, sift together flour, baking powder and salt. Set aside. In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, beat the eggs until frothy and beginning to thicken (about 2-3 minutes). Add sugar. Continue to whisk until well thickened, about 3-4 minutes. Add the oil and extracts. Mix well together. Slowly add the flour mixture at low speed until well combined - the dough will be soft and sticky. Drop 1 tablespoon of batter on hot pizzelle press. You can also use a small cookie scooper. Close lid and cook 30 - 45 seconds or until slightly golden. Remove from the press with the help of a fork. Transfer to flat surface or mold into the desired shape.
Ingredients: 1 1/4 cups all-purpose flour (177 grams); 3/4 teaspoon baking powder; pinch salt; 3 eggs room temperature; 1/2 cup sugar (100 grams); 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon anise extract optional.