The reviewer gave this recipe 2 stars. This recipe averages a 4.0 star rating.
Reviewed: Dec. 1, 2010
Different kind of recipe for this--definitely not like pizelles which is usually a batter. Had to hold down my pizelle iron the whole time and they just came out thick and would not fill the whole space. Tried larger balls and still did not turn out. Too difficult to use as a dough. Ended up making this dough into a batter by adding cream and eggs. Most pizelle batters use about double the butter and double the eggs as this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Nov. 12, 2010
I am of English and French descent, and I too call these pizelles...and usually would make them on a pizelle iron. My grandmother had the best pizelle iron ever...but she and it are gone now. I have never tried these with anise (always used peppermint or almond oil), though I am sure I would love them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Nov. 8, 2010
Haven't tried this yet but have same recipe basically and I, being Italian, call them Pizzelles! They are delicious and not too sweet!
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