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Pizzelles II
SUBMITTED BY:
BETORKAR
PHOTO BY:
Allrecipes
"An thin traditional anise flavored Italian cookie made with a pizzelle iron."
RECIPE RATING:
Read Reviews
(51)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
Original recipe yield 3 dozen
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 eggs
1 1/2 cups white sugar
1 cup margarine, melted and cooled
2 tablespoons anise extract
3 1/2 cups all-purpose flour
4 teaspoons baking powder
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DIRECTIONS
Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.
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REVIEWS
Reviewed on Nov. 30, 2007 by GinnyLee
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GinnyLee
Nov. 30, 2007
I NEED HELP!! The cookies do not harden for me, they stay soft. Any advice on what I may be doing wrong??? I left them cool on racks and then placed them into tightly covered containers, why aren't they getting hard for me?? Someone please help me with this, have ruined so many batches of these already!
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17 users found this review helpful
I NEED HELP!! The cookies do not harden for me, they stay soft. Any advice on what I may be...
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Reviewed on Dec. 20, 2005 by MELISSA_B
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MELISSA_B
Dec. 20, 2005
This is the pizzelle recipe that my family has used for years! I'm glad to see it here! I do use melted butter instead of margarine, but otherwise make mine exactly as written in this recipe. These are light and delicious! Make sure to sift the flour and baking powder together before adding - it makes the pizzelles lighter.
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15 users found this review helpful
This is the pizzelle recipe that my family has used for years! I'm glad to see it here! I do...
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Reviewed on Dec. 24, 2005 by
papayame
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papayame
Dec. 24, 2005
These were great! I made them in my friend's krumkake baker and they came out just fine. I like them with raspberry whipped cream when they are rolled into cones. Can anybody tell me how you pronounce pizzelle or krumkake?
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11 users found this review helpful
These were great! I made them in my friend's krumkake baker and they came out just fine. I...
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Reviewed on Sep. 4, 2005 by
Breeze
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Breeze
Sep. 4, 2005
Awesome! Been making these for years and they are going back on my cookie tray again this year at Christmas. I tend to like vanilla and lemon flavoring so I usually add that. I never use margarine, only butter. For best results sift the dry ingredients.
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10 users found this review helpful
Awesome! Been making these for years and they are going back on my cookie tray again this year...
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Reviewed on May 23, 2003 by TURTLE1122
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TURTLE1122
May 23, 2003
This recipe had a great flavor but failed to state the importance of sifing the flour or the cookies will be heavy and thick.
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10 users found this review helpful
This recipe had a great flavor but failed to state the importance of sifing the flour or the...
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Reviewed on Oct. 14, 2006 by sahm
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sahm
Oct. 14, 2006
Fantastic. My Italian inlaws like them better than their own! I use vanilla instead of anise - just personal preference and then dust them with powdered sugar.
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9 users found this review helpful
Fantastic. My Italian inlaws like them better than their own! I use vanilla instead of anise...
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Reviewed on Dec. 16, 2005 by Diane Lynn
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Diane Lynn
Dec. 16, 2005
Very good, I used butter and used pure vanilla extract instead of anise, but kept to the same measurements. I have an electric iron that makes 4 at a time so to make it easy on my self I put the dough in a pastry bag, and then just squeezed out the right amount, this makes it very simple and controls the amount that you use to make even cookies. Each iron is different and you need to adjust the time and the color you want, after a few days of curing the cookies, I now know that for my iron what color means done and for me it is a very light color because my iron makes them so thin.
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8 users found this review helpful
Very good, I used butter and used pure vanilla extract instead of anise, but kept to the same...
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Reviewed on Jan. 16, 2007 by
MIASMAMA
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MIASMAMA
Jan. 16, 2007
THis is a wonderful recipe for crisper pizzelles. I prefer this texture to the softer kind - it doesn't get any better. I use butter and also sift - it makes a difference in the texture for sure. You could also put in a bit more anise. grazie!
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7 users found this review helpful
THis is a wonderful recipe for crisper pizzelles. I prefer this texture to the softer kind -...
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Reviewed on Nov. 18, 2006 by Anita - Ontario
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Anita - Ontario
Nov. 18, 2006
I got 7 and 1/2 dozen pizzelles out of this recipe. I added 2 and 1/2 teaspoons of Anise Seed along with the Anise extract. Then I varied the recipe by substituting the Anise extract with 3 tablespoons of Vanilla extract and I added 1/4 cup of Hershey's unsweetened cocoa powder to the sifted flour to make chocolate pizzelles. I got 7 and 1/2 dozen of those as well. I will definately keep this recipe to use over and over.
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7 users found this review helpful
I got 7 and 1/2 dozen pizzelles out of this recipe. I added 2 and 1/2 teaspoons of Anise Seed...
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Reviewed on Dec. 3, 2005 by HASHIMARIE
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HASHIMARIE
Dec. 3, 2005
Yay! I was searching for something that tasted like my Italian Grandmother's recipe. I made these today as sort of a "test" run. I added a teaspoon of vanilla and they were perfect!! I am very happy with this recipe and will make again for the holidays.
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7 users found this review helpful
Yay! I was searching for something that tasted like my Italian Grandmother's recipe. I made...
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