Pizzelle batter is cooked on a special iron (cialde iron), which gives them decorative patterns. Pizzelles can also be made into edible dessert cups -- fill these with berries and ice cream.
Yield Makes about 16 cookies
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 large eggs
- 3/4 cup sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon extract
- 5 tablespoons unsalted butter, melted and cooled
- Heat a nonstick pizzelle iron. In a large bowl, sift together flour, baking powder, and salt; set aside.
- In a large bowl, whisk eggs. Slowly add sugar, and continue mixing until well-blended. Whisk in vanilla and lemon extracts. Slowly add the cooled butter in a steady stream, whisking continuously until the batter is smooth.
- Slowly add the sifted flour mixture, and keep whisking until flour is completely incorporated into the batter. Do not overbeat.
- Fill a pastry bag fitted with a 1/4-inch or 3/8-inch plain tip with batter. Pipe 1 1/2 tablespoons of batter in a circle in the center of each pattern on the heated pizzelle iron. Close the iron, and seal with the clasp. Cook for 50 to 60 seconds. Using a small spatula, remove pizzelles, and place on wire rack to cool.
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