Wow! Delicate, crisp, tasty--everything you want in a pizzelle. You can roll them up when their still warm to make cones or cannoli shells.
NOTE: This recipe requires a specific piece of equipment, a pizzelle maker, which is like a waffle iron, but with a thin, decorative surface. You can find these in most kitchen stores or departments, as well as online.
- 1 3/4 c. Cooqi Cake+Pastry Flour
- 3/4 c. sugar
- 2 tsp. baking powder
- 1/2 c. butter (1 stick), melted
- 3 eggs (room temperature)
- 1 T vanilla
Combine flour and baking soda in a small bowl and set aside. Whisk melted butter, eggs and vanilla together in a bowl. Whisk in sugar. Add in dry ingredients adn whisk until batter is smooth.
Spoon about a tablespoon of the batter in center of preheated pizzelle pan, close completely, and bake until lightly golden. (I recommend setting a timer every time you close the pan--my pan takes about 45-60 seconds for perfect pizzelles. A little longer and they burn. Really helps me get consistent results to have the timer go off.) Remove from pan carefully, and set aside on a flat surfact to cool. To create rolls or cones, shape them immediately upon removing from pan.
Repeat until batter is used up. Serve beautifully straight, or sprinkle with powdered sugar.
- substitute almond extract for vanilla
- add 1 T cinnamon to batter
- substitute 1/4 c. cocoa powder for 1/4 c. flour