I just finished making 30 dozen pizzelles for the Holidays. You might think I know what I'm doing. I've learned some things over the years that make the process easier and I'd like to share them with you.
A key thing to remember when making pizzelles is to make sure that the baking powder is sifted. So often there are lumps and it doesn't combine well with your flour.
The other tool I like to use is a small ice cream scoop (1 Tablespoon) to put the dough on the iron. This helps keep your hands clean. I time my pizzelles for 30 seconds and they are done. Sometimes, you need to use a fork to get the pizzelle off the iron. I like to have one on hand.
After they cool, I like to have a dusting station where I put 6 pizzelles on a jelly roll tray and use a sifter to dust them with confectionary sugar. Just another trick that will help you when you make them. Enjoy.
6 eggs
3 ½ cup Flour
4 tsp Baking Powder (sifted)
1 ½ Cup Sugar
1 Cup Butter Melted
2 Tbs Vanilla or Anise
Mix eggs until combined. Add Sugar. Beat until smooth.
Add cooled melted Butter and Vanilla or Anise.
Mix Flour with Baking Powder. After combined, add to the wet mixture.
Use a small 1 Tablespoon scooper to place on Pizzelle Iron. Time for 30 seconds and open and remove.
And while you are at it and your kitchen is messy, you might as well make another batch or two or eight.
If you have any other fun tips, please post a comment below. Happy Pizzelle Making!
If you have any other fun tips, please post a comment below. Happy Pizzelle Making!
#Pizzelle #Eggs
