Italian Pizelle Recipe

From Dorothy McNett's Recipe Book.

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Italian Pizelle

From Dorothy McNett's Recipe Book at

3 eggs
3/4 cup sugar
3/4 cup butter, melted
1 teaspoon brandy
3/4 teaspoon baking powder
3/4 teaspoon anise seeds, optional
3 1/2 cups all-purpose flour, sifted or lifted
melted butter for the iron

for a filling, if desired...
1 cup mascarpone cheese
1/2 cup powdered sugar
1/2 cup very finely chopped walnuts
1/2 cup very finely chopped dried fruit

Beat eggs until thick. Add sugar, butter, brandy, baking powder, anise seeds, and flour and mix well. Place a pizelle iron directly over medium high heat. Alternately heat both sides of iron until water dripped insdie sizzles. Open and brush lightly with melted butter. Shape dough into balls, using 2-4 tablespoons for each, depending on size of iron. Place a ball of dough in center of iron. Close and squeeze handles together, turn iron. Bake, turning about every 20 seconds and opening often to check doneness, until cookie is light golden brown. Quickly lift out cookie with a fork and place on rack to cool. To make rolls, roll around a form while hot. When cool, fill with mascarpone cheese mixture.

Recipe created 1997-11-06.

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