Recipe: Anise Pizzelle Cookies from Ricardo
Anise Pizzelles are a wonderful treat when you have guests over! These crisp, slightly sweet cookies have a subtle anise flavor that pairs well with a cup of tea or coffee. You can make them ahead of time and store them in an airtight box, so they're perfect for last-minute guests.
Prep Time: 10 minutes | Cook Time: 25 minutes | Serving size: 2 dozens
INGREDIENTS:
- 3 eggs
- 1/2 cup (125 ml) sugar
- 1/4 cup (60 ml) vegetable oil
- 1 tablespoon (15 ml) anise extract (see note)
- 1 pinch salt
- 1 1/4 cups (310 ml) unbleached all-purpose flour
Instructions
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In a large bowl, with a whisk, beat together the eggs, sugar, oil, anise extract, and salt until well incorporated. With a spatula or whisk, stir in the flour until just moistened. The batter will have the consistency of sticky and slightly runny cookie dough.
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For each Pizzelle, according to the type of cooking device, place about 15 ml (1 tablespoon) of batter into each preheated iron. Close the device and cook for about 1 minute or until the pizelle is lightly golden brown (avoid over-browning). Remove from the iron with tongs and let cool on a wire rack.
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If desired, once you remove the Pizzelle from the iron, you can shape it into cone or cannoli-shaped cylinders.
NOTE
- It is easy to flavour Pizzelle cookies by adding the extract of your choice (vanilla, rum, maple ...) or chopped nuts. Here are two classic variations: Lemon: Substitute the anise extract with 30 ml (2 tablespoons) of lemon juice and add 15 ml to 30 ml (1 to 2 tablespoons) of grated lemon zest. Chocolate: Replace the anise extract with 15 ml (1 tablespoon) of vanilla extract and add 75 ml (1/3 cup) of sifted cocoa powder into the flour.
- Anise extract is sold in most Greek, Italian or Middle Eastern grocery stores. You can replace the extract by 15 ml (1 tablespoon) of slightly crushed aniseed.
*To prepare this recipe, it is necessary to have an electric pizzelle press.
For the complete recipe with instructions and pictures, click here!
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