Pizzelles are wafer-like cookies that canbe made flat or rolled into a cone-shape cookie. However, makingpizzelles requires one piece of special equipment–a pizzelleiron–found at most cookware stores. This recipe can easily bedoubled. On hot, humid summer days you’ll find the pizzelleshave a softer texture instead of the usual crunch. To recrisp,warm baked cookies in a moderate oven (about 300°F / 150°C)for about 5 to 10 minutes.
Recipe: Vanilla Pizzelleswith Variations
3 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
1/4 pound unsalted butter, melted and cooled
2 cups all-purpose flour
2 teaspoons baking powder
Makes about 30 pizzelles.
- Chocolate: add 1/2 cup cocoa to the doughalong with the flour.
- Lemon: substitute 2 teaspoons lemon extractfor the vanilla. Add 2 tablespoons lemon zest (grated rind from2 large lemons).
- Almond: Replace vanilla with 2 teaspoonsalmond extract. Reduce the amount of flour to 1 3/4 cups. Add1/2 cup finely ground almonds.
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