Classic Vanilla Pizzelle
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic recipe for light, thin, and crispy Italian pizzelle cookies. This simple batter, flavored with a generous amount of vanilla, is baked in a special iron to create beautiful, decorative wafers.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | None | About 40 pizzelles |
🔪 Key Equipment
- pizzelle iron
- large mixing bowl
- electric mixer
- wire cooling rack
- sifter
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 | Eggs | extra-large |
| 1 1/4 cups | Sugar | granulated |
| 1 cup (2 sticks) | Butter or Margarine | melted and cooled |
| 2 tablespoons | Vanilla | extract |
| 3 1/2 cups | Flour | all-purpose |
| 4 teaspoons | Baking Powder | sifted |
Instructions
Step 1: Prepare the Batter
- Preheat your pizzelle iron for 10-15 minutes.
- In a large bowl, beat the 6 extra-large eggs with an electric mixer until frothy.
- Gradually add the 1 1/4 cups sugar, beating until the mixture is thick, smooth, and the sugar has dissolved.
- Stir in the 1 cup melted butter or margarine and 2 tablespoons vanilla extract.
- In a separate bowl, sift together the 3 1/2 cups flour and 4 teaspoons baking powder.
- Gradually add the dry ingredients to the egg mixture, mixing until a thick, sticky batter forms.
Step 2: Bake and Cool
- Drop a heaping tablespoon of batter onto the center of the preheated pizzelle iron.
- Close the lid and bake for 30-60 seconds, or until the pizzelle is lightly golden and steam is no longer visible.
- Carefully remove the hot pizzelle and let it cool flat on a wire rack; it will crisp as it cools. Repeat with the remaining batter.
💡 Make-Ahead & Storage: Store cooled pizzelles in an airtight container at room temperature for up to two weeks. Discard the first two pizzelles when starting a new batch to ensure the iron is properly seasoned.
Original Recipe Scan
