These pizzelles are light and crisp. Serve them plain or dusted with powdered sugar. Also, they can be easily shaped while still hot right off the iron and formed into a cone, cylinder, or even a cup and filled with your favorite filling. To keep them crisp, store them in an air tight container.
1 3/4 c. flour
1/2 tsp. anise seed or extract (opt.)
1/2 c. butter (1/4 lb.)
2 tsp. baking powder
3/4 c. sugar
1 tsp. vanilla extract
Do not use more than 1/2 cup butter and don’t use oil as a substitute.
Beat eggs and sugar. Add cooled melted butter and vanilla and anise. Sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon. Batter can be refrigerated to be used at a later time. Makes 30 pizzelles.
VARIATION PIZZELLE CON CIOCCOLATTE: Add 3 tablespoons cocoa and 3 tablespoons sugar to the basic Italian Pizzelle recipe. If desired, you may substitute chocolate flavoring instead of the vanilla and anise flavoring.