Pizzelle
Dessert • Cookie
Source: Chef Janice
Prep time: 10 mins
Cook time: 1 min
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Ingredients
- 3 each large eggs
- 150 grams granulated sugar
- 113 grams unsalted butter melted then cooled
- 1 tsp vanilla
- ½ tsp Extract flavor of choice
- 1 ½ tsp baking powder
- ½ tsp Kosher salt
- 1 tsp grated lemon zest
- 200 grams all purpose flour
Directions
- 1. Collect all ingredients and read all the directions.
- 2. In mixer beat eggs and sugar until pale and thicken.
- 3. Add in cooled melted butter, extracts, baking powder, salt and zest. Then when combined add flour slowly to mix well.
- 4. Let sit at room temperature for at least one hour. Then follow Pizzelle manufacturer’s instructions. Generally, preheat maker, spray with oil and spoon 2 tbsp of batter into each bottom well, close and check after thirty seconds to one minute for doneness.
- 5. Cool flat or quickly shape to fill. Dust with powdered sugar and Enjoy!!
Notes
- 1. For Char Cookie tray I use 1 tsp vanilla and ½ tsp of peppermint extract.
- 2. I omit lemon zest when using peppermint extract.
- 3. For sprinkled Pizzelles I leave for 1 hour at room temperature then portion balls onto cookie sheet and chill for another hour. I roll in sprinkles before putting into machines.
