Best 8 Hungarian Pizzelle Recipes

PIZZELLE

Steps:

• Whisk together the sugar, butter, milk, vanilla, anise extract if using and eggs in a large bowl. Add the flour, baking powder and salt, and continue to whisk until the batter is smooth. Allow to stand at room temperature for at least 1 hour so the batter can hydrate.
• Heat the pizzelle iron, and cook your pizzelles according to the manufacturer's directions.

HUNGARIAN PIZZELLE

Steps:

• Preheat pizzelle iron according to manufacturer's instructions.
• Beat sugar and eggs together in a bowl using an electric mixer. Add butter, anise extract, and vanilla extract; beat until blended. Add flour and baking powder gradually; beat until smooth batter forms.
• Drop a spoonful of batter onto the preheated iron. Bake until golden, about 45 seconds. Carefully remove pizzelle and cool on a cooling rack.

HUNGARIAN PIZZELLE

Steps:

• Preheat pizzelle iron according to manufacturer's instructions.
• Beat sugar and eggs together in a bowl using an electric mixer. Add butter, anise extract, and vanilla extract; beat until blended. Add flour and baking powder gradually; beat until smooth batter forms.
• Drop a spoonful of batter onto the preheated iron. Bake until golden, about 45 seconds. Carefully remove pizzelle and cool on a cooling rack.

PIZZELLES III

Steps:

• In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth.
• Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container.
• For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.

PIZZELLES

Steps:

• Beat eggs and sugar together until thickened and pale.
• Add the cooled melted margarine and vanilla or anise.
• Sift in flour and baking powder and mix until smooth.
• Place a heaping Tbspn.
• of batter in center of mold, close lid, and cook for 30-60 seconds.
• Remove Pizzelle carefully with a fork and lay on flat surface till cool.
• These can also be removed when done and rolled immediately into a cone shape, then cooled and filled with sweetened ricotta or whip cream.

ITALIAN PIZZELLE COOKIES

Steps:

• Melt oleo or butter and mix in sugar.
• Let mixture cool.
• Add eggs and flour.
• Add baking powder and anise flavoring.
• Add additional flour as needed to make soft dough.
• Refrigerate dough to make it easier to work with.
• Drop by spoonfuls onto your pizzelle iron.
• Cook 1 minute or until lightly golden brown.
• Let them cool before stacking, this will help make your cookies crisp.

ITALIAN CLASSIC PIZZELLES

Steps:

• Beat the eggs, adding sugar gradually. Beat until smooth. Add cooled margarine and vanilla extract or anise flavouring.
• Sift the flour and baking powder. Blend into the egg mixture until smooth. Dough will be sticky enough to be dropped by spoon.
• Heat Pizzelle maker. Grease a small cookie scoop with cooking spray. Scoop the cookie dough and place just past the centre of the form towards the back of the maker. Lock and set a timer for 26 seconds. Cook longer if you like them darker.
• Remove to a cooling rack.
• Chocolate Pizzelles: Sift cocoa, additional sugar and baking powder into dry ingredients for Classic Pizzelles. Blend into egg mixture until smooth.

TRADITIONAL ITALIAN PIZZELLES

Steps:

• In a large bowl, beat sugar and eggs.
• Add cooled melted butter, anise oil, and vanilla a little bit at a time until blended.
• Sift together all dry ingredients and gradually add to wet mixture. (Batter should be stiff enough to be dropped by spoonfuls onto hot pizzelle baker.).