Ingredients
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|
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| Pastry flour |
0.46 lb. |
208 grams |
| Baking powder |
0.01 lb. |
4.5 grams |
| Sugar |
0.23 lb. |
104 grams |
| Eggs |
0.29 lb. |
131 grams |
| Almond extract |
1 teaspoon |
5 ml |
| Anise extract |
2 drops |
|
| Salted butter (melted, cooled) |
0.19 lb. |
85 grams |
|
Total |
1.28 lb. |
539 grams |
Method
Preheat the pizzelle iron.
Lay out cooling racks and if you wish to curve them, have ready round objects
such as horn molds to curve them over when they come out of the iron.
Sift together baking powder and flour and set aside.
In the bowl of a mixer fitted with a whip attachment, place the eggs, whip
until frothy, add sugar, continue mixing until smooth and light in color,
approximately 8 minutes. Add
extracts and butter, whip just until smooth and well incorporated.
Remove bowl from mixer and using a rubber spatula, fold in the dry ingredients.
The consistency when well folded in, should be rather thick, shiny, and easy to
manage.
Baking
Place about 1 1/2 teaspoons of the
mixture in the center of each design on the iron. Close the cover, bake for
about 2 minutes. Do not peek until the steaming has stopped and they are light
golden brown. Remove them to a cooling rack.
If you want to cut the pizzelles into triangles or mold into cones, do so
immediately upon removing from iron.
Store at room temperature up to 1 week in airtight container.
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