Makes approximately 60 pizzelles
· 6 eggs
· 3 1/2 cups flour
· 1 1/2 cups sugar
· 2 Tbsp. anise or vanilla
· 1 cup butter or margarine, melted (do not use more or substitute oil)
· 4 tsp. baking powder
Beat eggs, adding sugar gradually. Beat until smooth.
Add cooled margarine and anise or vanilla.
Sift flour and baking powder.
Blend into egg mixture until smooth. Dough will be sticky enough to be dropped by spoon.
Bake in Pizzelle Baker.
VARIATION:PIZZELLES WITH NUTS. Finely chop one cup of walnuts or pecans. Blend into Classic Pizzelle dough.
HOW TO BAKE PERFECT PIZZELLES
1. Pre heat the Pizzelle Baker. Close grids and plug cord in to a 110-120 volt AC outlet. (Do not use with DC.) The indicator light will go on during the pre heating cycle,which takes about ten minutes.
2. Begin when the indicator light goesoff.
3. Place dough at the center of bottom grid. One heaping teaspoonful will make a full-size pizzelle. Reduce amount of dough for smaller pizzelles.
4. Close grids, squeeze handles and clip them together.Do not hold handles during baking. Escaping steam can burn.
5. Bake until goldenbrown, about 30 seconds. Baking time will vary with consistency of dough, size of pizzelles and your preference for browning.
6. Remove pizzelles from grids with a fork. Place them (on a rack) to cool. Close grids.
7. As you bake continuously, the indicator light will go on and off. This tells you the thermostat is automatically keeping grids at baking temperature. It does not indicate when to start and stop baking. Remember: When you close grids after removing baked pizzelles,the next pizzelles may bake in less time because the grids will store heat.
8. When you are finished baking, unplug cord from outlet and leave grids open to cool.
9. Clean the cooled grids. Brush crumbs from grooves and wipe grids with a dry cloth or towel to absorb excess oil.