Serves: 24
Total Calories: 91
1 Preheat the pizzelle maker according to the manufacturer's directions. In a bowl, stir together the flour, baking powder, and salt.
2 In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer on medium speed until thick and light, about 4 minutes. Beat in the butter. Stir in the dry ingredients until just blended, about 1 minute.
3 Place about 1 tablespoon of the batter in the center of each pizzelle mold. (The exact amount will depend on the design of the mold.) Close the cover and bake until lightly golden. This will depend on the maker and how long the mold has been heating. Check it carefully after 30 seconds.
4 When the pizzelle are golden, slide them off the molds with a wooden or plastic spatula. Let cool flat on a wire rack. Or, to make cookie cups, bend each pizzelle into the curve of a wide coffee or dessert cup. To make cannoli shells, shape them around cannoli tubes or a wooden dowel.
5 When the pizzelle are cool and crisp, store them in an airtight container until ready to use. These last for several weeks.
FLAVOR VARIATIONS:
Anise: Substitute 1 tablespoon anise extract and 1 tablespoon anise seeds for the vanilla.
Orange or Lemon: Add 1 tablespoon grated fresh orange or lemon zest to the egg mixture.
Rum or Almond: Stir in 1 tablespoon rum or almond extract instead of the vanilla.
Nut: Stir in 1/4 cup of nuts ground to a very fine powder along with the flour.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Wafer Cookies recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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