Recipe by DIANE HARP
"You will need a pizzelle iron to make these traditional Italian cookies."
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1 1/2 cups
This made a nice batter that was easy to work with. I substituted 1 tsp. of orange extract for one of the teaspoons of vanilla. The anise seed gives this a nice nutty texture. My only regret is that I didn't invest in a more expensive pizzelle maker that would have given me a deeper imprint.
Flavor was great! But the cookies came out soft, and I wanted them crispy and light.
This is an absolute perfect recipe for pizzelles, they are delicious!
Just the recipe I was looking for, worked perfectly for my Teflon coated iron...The taste and texture were perfect. I followed a reviewers suggestion of putting the batter in a pastry bag, excellent tip! My recipe made more than 18.
My first time making pizzelles! I just gone done making this recipe and they turned out great! I omitted the anise extract & seeds, added more vanilla extract & 2 tsp of cinnamon. Thin & crisp, just like my Mom made!
This is by far the BEST pizzelle recipe I've ever tried. They did not stick to the iron at all and were really delicious in flavor.
Makes very good pizzelles.
was out of anise extract so we substituted almond extract…family loved the taste & texture
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 80
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