Sunday, October 27, 2013

Maria's Pizzelle

 1-3/4 cups all-purpose flour
 2 teaspoons baking powder
 3 large eggs
 3/4 cup granulated sugar 1/2 cup unsalted butter, melted
 1 tablespoon almond, orange, vanilla extract or anise extract  

 Preheat Pizzelle maker while preparing the batter.
 Place flour and baking powder in a small bowl and stir to combine reserve.
 Place eggs and sugar in a medium bowl. With a hand mixer, mix on medium speed for 1 minute, until thickened.
On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 15 seconds, do not over mix.  Lightly brush both the top and bottom grids with melted butter before baking.
Use the spoon a to scoop the dough, about 1-1/2 – 2 teaspoons, and drop in the middle of one of the patterned cookie grids, repeat on second grid.

Close the lid and lock. The red indicator light will come on. When the red indicator light goes out and the green indicator light comes on, the pizzelle are ready. For a lighter colored pizzelle, bake for a shorter time, for darker and crisper pizzelle, add a few more seconds.

 Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely.

Warm pizzelle may be wrapped around the dowel to form cannoli shells.

Completely cooled pizzelle may be dusted with powdered sugar before serving.

Variations: Marble Pizzelle: Add different food coloring, or Add 2 ounces finely chopped bittersweet or semisweet chocolate to the batter.


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