Italian Pizelles Recipe

From Dorothy McNett's Recipe Book.

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Italian Pizelles

From Dorothy McNett's Recipe Book at

1/2 cup hazelnuts, toasted
3 eggs
1 3/4 cup unbleached all purpose flour
3/4 cup sugar
1 tablespoon real vanilla extract or anise flavor, or 5-6 drops anise oil
1/2 cup butter
2 teaspoons baking powder

To toast hazelnuts, put about 1/2 teaspoon butter on the top of them in a glass measuring cup. Microwave on high for 1 minute. Stir. Microwave another 1 minute, stir. They should be turning brown and smelling toasty. Cool slightly and chop very finely in food processor. Set aside. Beat eggs, adding sugar gradually and beat until smooth. Beat in flavoring and butter. Blend flour and baking powder and add, beating smooth. Add the nuts. Dough will be stiff enough to be dropped by a spoon. Preheat electric or manual pizelle iron, and when hot, add just 1 teaspoon of the batter for each cookie. Bake about 30 seconds. Remove with a fork and place on a cooling rack to crispen.

Recipe created 1996-11-14.

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