Recipe is from Mary Bisceglia from Portland, Oregon. This is her Italian mother-in-laws recipe (Bisceglia from Ellwood City).

Beat eggs and sugar.

Add cooled, melted butter and anise.

Sift flower and baking powder and add to egg mixture.

Batter will be stiff enough to be dropped by spoon.

Refrigerate dough overnight

Heat the pizzelle iron and brush with oil or butter.

Drop thick batter (1 tablespoon) in center of iron.

Bake for 20 to 45 seconds - you want a light brown coloring. You might try waiting until steam is no longer coming out of the iron. You will likely waste the first few cookies until you get the timing just right.

Carefully remove cookies from the iron.

Cool completely before storing in an airtight container. Cookies should be crisp!


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