Anise Pizzelles

Pizzelles are light wafer cookies made from a simple batter flavored with a hint of anise, lemon, chocolate, almond, orange and other flavors. The batter is cooked on a special Pizzelle iron that embosses the cookies with decorative patterns such as flowers and stars. In Central Italy, where the Pizzelle originated, families would choose their own distinctive patterns and pass them down from generation to generation.

In my opinion, my late mother Gemma made the best Pizzelles in the world, and she was the most popular instructor for every one of my Italian Desserts classes. I was fortunate to inherit her trusty old Pizzelle Iron. Even though I use her iron, her recipes, and strictly duplicate her procedures, every one tells me that my pizzelles will never be as good as my mother’s. The legacy of Gemma’s Pizzelles lives on, and I am so grateful for that.

Dedicated to my late mother Gemma.

Ingredients

3 Eggs.
2 cups flour.
1 cup sugar.
1 stick unsalted butter
3 teaspoons baking powder.
1.5 teaspoons Anise Oil
3 tablespoons Anise Seeds.
½ cup water

In a large mixing bowl, beat eggs; then slowly whisk in sugar, cooled melted butter, Anise Oil, seeds and water. Slowly mix in flour and baking powder mix. Set aside and refrigerate for 15 to 30 minutes before baking. If the batter becomes too thick, whisk in small amounts of water. Use one tablespoon of batch per cookie.

After the initial steam escapes from the Pizzelle Iron, take care to not over bake your Pizzelle. They should be slightly golden brown, but not dark. Check them after 10 seconds. Set them on a flat surface for drying before they are stacked. An air tight container is best for keeping them fresh and crisp. A tin is a traditional favorite for storing pizzelles. The best pizzelles are so thin that it is difficult to transport them without breaking a few. If your pizzelles cookies soften due to high humidity, place them in a slightly warm oven for about ten minutes. Makes 35-40 thin cookies

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