These are traditional crispy little waffle cookies that are so snackable. It's pretty much impossible to eat just one. They're super fragrant, light, crispy and not too sweet. Perfect alongside some coffee. A pizzelle iron is required to make these, here is a link to the one I picked up last year.
Recipe - Makes roughly 4-5 dozen
6 eggs
3 ½ cup flour
1 tsp vanilla extract
½ tsp almond extract
1 ½ cup sugar
1 cup margarine
4 tsp baking powder
My Granny always made these with anise seed, but I genuinely hated those as a kid, so I’m replacing the anise with a mix of almond and vanilla extract. Not too untraditional, but someone is going to hate that.
To six beaten eggs, add 1.5 cups of sugar. In a large bowl mix 3.5 cups of flour with 4 tsp baking powder. With your hands, mix in 1 cup of margarine. Tons of recipes call for butter or oil, but I’m going off what granny said. Add a splash of vanilla extract and a splash of almond extract to the egg mix and then combine it with the dry. I like what broma bakery says, we measure vanilla from the heart. Mix that together with a wooden spoon, but don’t worry about completely getting out all the clumps. This is similar to a pancake batter, any lumps will work themselves out as the pizzelle iron heats up.
Once the iron is hot, add 1 tablespoon of dough to each side and seal it closed. Let that cook for about 90 seconds and take them off with tongs. They’ll be pretty floppy when they come off the iron, but they crisp up fast, so act quick if you want to shape them into anything (like a taco or cannoli). This recipe makes close to 4 dozen pizzelles, so be ready to make some platters to deliver to friends.
I gotta say, I really love the almond flavor of these vs the licorice anise flavor of my childhood. They’re light, crispy, and you can pretty much eat a million of them cause it sort of feels like you’re eating nothing.
Cheers!
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