A classic, very large-batch recipe for traditional Italian pizzelle. This recipe creates an enormous quantity of thin, crisp, wafer-like cookies, flavored with either vanilla or anise and baked in a special pizzelle iron.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Pound (4 sticks) | Butter, Melted and cooled |
| 15 | Eggs |
| 3 Cups | Sugar |
| 5 Pounds (~20 cups) | Flour |
| 6 Level Teaspoons | Baking Powder |
| To Taste (2 Tbsp) | Vanilla Extract (or Anise Flavoring) |
Instructions
- Preparation: Preheat your pizzelle iron according to the manufacturer’s instructions.
- Mix Wet Ingredients: In a very large bowl, beat the fifteen eggs well. Add the sugar and the cooled melted butter. Beat thoroughly until well combined.
- Combine: In a separate, very large bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing with a sturdy spoon or mixer on low speed until a soft, non-sticky dough forms.
- Stir in the vanilla or anise flavoring to taste.
- Bake: Take a small piece of dough and roll it into a 1-inch ball.
- Place one ball of dough on the center of the hot pizzelle iron grid.
- Close the lid and bake for 30-60 seconds, or until the pizzelle is lightly golden and steam stops coming from the iron.
- Carefully remove the hot pizzelle with a fork or spatula and let it cool flat on a wire rack (it will crisp as it cools).
- Repeat with the remaining dough.
Warning
This is an extremely large recipe that makes “an awful lot” of cookies (likely over 20 dozen). It is highly recommended to cut the recipe by a quarter for a more manageable batch (e.g., 1 stick butter, ~4 eggs, ¾ cup sugar, 5 cups flour, 1.5 tsp baking powder).
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