So without further ado, we introduce you to Pizzelle. A classic in our family as well as many Italian families. These thin waffle type cookies are great to snack on, sandwich Nutella between them, or even shape into cones or bowls and serve with ice cream. Such a versatile cookie you can almost eat them with anything.
3 cups sugar
4 tbsp baking powder
¼ tsp salt
4 cups sifted flour
2 cups of oil
rind from a whole lemon
1/3 cup of Sambuca or Anisette
Beat eggs and sugar well
Add lemon rind and continue to mix
Add oil and continue to beat.
Mix baking powder with flour and add mix a little at a time to the egg mixture
When completely mixed, chill dough for 2 hours or overnight to enrich flavor
Spoon batter onto a Pizzelle maker
(a note on the Pizzelle maker - You can use a traditional stove top Pizzelle maker but even our mothers have traded theirs in for an electric Pizzelle maker. Much easier and faster to use)
Use a fork or a knife to carefully lift the Pizzelle off the iron - they should be a nice golden colour but NOT brown.
Place on a flat table covered with a table cloth and let cool to harden flat or if desired you may shape into cones or bowls and then let cool. Only stack them once they've cooled otherwise they will stick to one another. Also, placing them in an airtight container, can make them soft. Which some people really like, but we prefer them crispy, so we keep them out where they can remain crisp.
Happy Holiday Baking !
Anna and Vitania