Pizzelle

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• 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.