Pizzelle di Pratola Peligna

Yields: 84. Prep: 20 mins. Total time: 30 mins.

1. Break eggs into a large bowl.
2. Add sugar to eggs.
3. Mix with a hand mixer or stand mixer on high for 2 minutes.
4. Add zest of 1 lemon and mix for another minute.
5. Add melted butter, scrape down sides and mix for 2 more minutes.
6. Add anisette and mix by hand to incorporate.
7. Add 5.5 cups of flour, one cup at a time kneading in between.
8. Add baking powder and lemon juice to the batter and mix with hands.
9. Spread 1 cup of flour onto kneading surface and dump batter onto it.
10. As you gently knead the dough, work the remaining flour into it, half a cup at a time, until it no longer sticks to your hands. Dough should be soft like pizza dough. (You may not need to use all of the remaining 2 cups of flour.)
11. Bring together into a large round and place into an oiled bowl.
12. Score a cross into the top of the dough (to 'bless' it!) and cover with plastic wrap.
13. Let it rest for 10 minutes.
14. Heat up the pizzelle iron(s) to a medium heat on stove top burners.
15. With a floured knife, cut the dough into 12 equal pieces.
16. One at a time, form each of the 12 pieces into a log about 24" long and then cut into 7 equal pieces. Keep remainder of the dough covered.
17. Roll each of the 7 pieces into an 18" log and fold to make a figure 8 shape (see pictures in post).
18. Place figure 8's onto a clean cloth.
19. Place figure 8 onto heated pizzelle iron, close tight and flip right away onto the other side if using stove top style.
20. Open lid to check; when slightly colored flip again.
21. When other side is done, carefully remove cooked pizzelle and place on clean surface.
22. Takes about 4 minutes total to cook.