ANISE PIZZELLE
Hailing from the Abruzzo region of central Italy, these wafer cookies get their intricate shape by cooking a waffle-like batter between two hot iron plates. Martha flavors hers with toasted anise seeds and anise extract.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 18
Number Of Ingredients 10
Steps:
- Heat a nonstick pizzelle iron. In a small skillet, toast anise seeds over high heat, stirring, until fragrant, about 1 minute. Transfer seeds to a spice grinder, let cool, and finely grind. Scrape into a medium bowl; whisk together with flour, baking powder, and salt.
- In a large bowl, whisk together eggs and granulated sugar until well combined. Whisk in vanilla and anise extracts. Slowly add cooled butter in a steady stream, whisking continuously, until batter is smooth. Stir in flour mixture until just combined (do not overmix).
- Transfer batter to a piping bag fitted with a 1/2-inch round tip. Pipe about 2 tablespoons batter in a circle around the center of each pattern on the heated pizzelle iron. Close and seal with clasp. Cook until golden brown, about 45 seconds. Using a small spatula, release and remove cookie. Using kitchen shears or a 4 1/2-inch ring mold, trim any ragged edges, if desired. Transfer cookie to a wire rack to cool. Repeat with remaining batter. Dust cooled cookies with confectioners' sugar, if desired.
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Imran IRN
[email protected]Meh.
Emma Borjon
[email protected]I don't think I'll be making these pizzelles again. They just didn't do it for me.
Simon John Cheng
[email protected]These pizzelles were a bit too greasy for my taste.
Looky Mohamed
[email protected]I thought these pizzelles were a bit too dense. I prefer a lighter and airier texture.
Miley Moore
[email protected]I would have liked these pizzelles more if they were a bit crispier.
Stephine Pawlitschek
[email protected]Overall, I thought these pizzelles were just okay. They weren't bad, but they weren't anything special either.
Safdar Awan
[email protected]These pizzelles are a bit too sweet for my taste. I think I'll try using less sugar next time.
Christabel Emmanuel
[email protected]The dough was a bit too sticky for me. I had to add some extra flour to get it to work.
TJ Ssemakookiro Sadamu
[email protected]These pizzelles are a bit bland for my taste. I think I'll try adding some spices next time.
Brad Dutton130
[email protected]I've never made pizzelles before, but these turned out great! I'm so glad I tried this recipe.
Duleeka Jayalath
[email protected]These pizzelles are a great way to use up leftover egg whites.
Cindy Adusei
[email protected]I love the crispy texture of these pizzelles. They're so addictive!
DENIS WANYAMA
[email protected]These pizzelles are the perfect size for a quick snack or dessert.
Fajle Rabby
[email protected]These pizzelles are so easy to make. I love that I can just use my waffle iron.
Sadegh Gholizadeharjenakie
[email protected]I love the anise flavor in these pizzelles. It's so unique and flavorful.
Kalule Laban
[email protected]These pizzelles are the perfect holiday treat. They're festive and delicious, and they always put me in the Christmas spirit.
Danny Lopez
[email protected]I've made these pizzelles several times now, and they always turn out perfectly. They're so easy to make, and they're always a crowd-pleaser.
Aymen Sheikh
[email protected]These pizzelles were a hit at my Christmas party! They were crispy and delicious, and everyone loved the anise flavor.