Description
These Delightful Anise Pizzelle Cookies bring festive cheer with their crisp texture and aromatic anise flavor. Perfect for holiday celebrations or a sweet treat with coffee, this classic Italian waffle cookie recipe uses simple ingredients and a pizzelle iron for quick and easy preparation.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (Substitution: A 1:1 gluten-free flour blend can be used, but texture may vary)
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
Wet Ingredients
- 3/4 cup Granulated Sugar
- 2 large Eggs
- 1/2 cup Unsalted Butter (melted)
- 2 teaspoons Anise Extract
- 2 teaspoons Vanilla Extract
Instructions
- Preheat the Pizzelle Iron: Plug in your pizzelle iron. If using a stovetop version, place it over medium heat to preheat, ensuring it reaches the proper temperature for baking.
- Mix Wet Ingredients: In a mixing bowl, whisk together the eggs and granulated sugar until the mixture becomes light and fluffy, which should take about 2-3 minutes.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to ensure an even distribution.
- Mix Batter: Gradually add the dry ingredients to the wet egg mixture, stirring gently until just combined to form a smooth batter without overmixing.
- Cook the Pizzelle: Drop approximately one tablespoon of batter onto the center of the preheated pizzelle iron mold. Close the iron and cook for 20-30 seconds until the cookies are golden and crisp.
- Remove and Cool: Carefully open the iron and use a spatula to remove the freshly baked pizzelle cookies. Place them on a wire rack to cool for at least 5 minutes.
- Shape (Optional): While still warm and pliable, shape the cookies into cones or tubes if desired for an elegant presentation.
- Store: Once cooled completely, store the pizzelle cookies in an airtight container at room temperature to maintain their crispness.
Notes
- Use a 1:1 gluten-free flour blend if gluten-free pizzelle cookies are desired, but expect slight changes in texture.
- Shaping the pizzelle cookies while warm allows for creative presentations such as cones or cannoli shells.
- Ensure the pizzelle iron is properly preheated to prevent sticking and uneven cooking.
- Store cooled cookies in an airtight container to keep them crisp for up to one week.
- This recipe yields about 24 pizzelle cookies depending on the size of your iron.
