Pizzelle

makes 20     multiply recipehalfone and a halfdoubletriplequadruplequintuple     1 egg     2 eggs     4 eggs     5 eggs     7 eggs     8 eggs     10 eggs     11 eggs     13 eggs     14 eggs     15 eggs     16 eggs     17 eggs     19 eggs     20 eggs     21 eggs     22 eggs     23 eggs     25 eggs     26 eggs     27 eggs     28 eggs     29 eggs

• Ingredients
• unsalted butter
• 6 eggs
• sugar
• vanilla extract
• flour
• baking powder
• Recipe
• This recipe is for use with Louise Paglia's "new" pizzelle maker, the Vitantonio Pizzelle Maid. It was new in the 1950s.
• Melt and set aside to cool:
• 1 cup unsalted butter (225g)
• Beat the eggs with an electric mixer while adding the sugar gradually.
• 6 eggs
• 1¹/₂ cups sugar (315g)
• Add the melted butter, and blend in:
• 2 tbsps vanilla extract, or anise extract
• Sift into the egg mixture and combine:
• 3¹/₂ cups flour (448g)
• 4 tsps baking powder (19g)
• Heat the pizzelle maker until water dropped on the hot surface sizzles.
• The dough will be sticky enough to be dropped by spoon. For each pizzelle cookie, drop a rounded tablespoon of dough onto the center of the iron. Close and clamp the lid, and bake for 50 seconds.
• Remove the pizzelle promptly with a spatula to cool on a rack. The fresh pizzelles are briefly flexible, so you can form them into cannoli shells or other shapes if you work quickly.