These are classic Italian wafers. They are good as is, or shaped into cones or cylinders and filled with a filling of your choice. The pizzelle can be draped over bottom of a glass and used as edible bowls for ice-cream or mousses.
Ingredients:
- 1 ¾ cup all-purpose flour
- 1/8 tsp salt
- 2 tsp baking powder
- 3 large eggs
- 1 large egg yolk
- ¾ cup sugar
- 1 tsp pure vanilla extract
- 8 tbsp (1 stick) unsalted butter, melted
Preparation:
In a bowl, combine the flour, salt, and baking powder; stir to combine.
In another bowl, whisk the eggs and yolk. Gradually, whisk in the sugar, then the vanilla and melted butter. Using a rubber spatula, fold in the flour mixture. Set the batter aside while you heat a pizzelle iron. I use VillaWare Prego Nonstick Pizzelle Baker. [1]
After the iron has been heating for a few minutes, open the cover and spray the top and bottom of the imprints with oil. Close the iron to finish heating.
You can peek without ruining them – if they are too pale, close the iron and bake longer.
Transfer baked pizzele to a wire rack to cool. Repeat the process, there’s no need to grease the iron again. Store the cooled cookies between sheets of parchment paper in an air-tight container.