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pizzelles??

13 years ago

Looking for favorite recipes. Have made them in past, but never seem to hold onto a recipe?? Sometimes it's a dough and others more like a very thick batter?

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Comments (4)

Rusty
13 years ago
This recipe is a direct,
and unedited,
copy of an older post.
I've used it a number of times,
It is very very good,
And now my favorite recipe for them.

There are a number of members here who could attest
to the fact that Lou knows his Pizzelles.

LOU'S PIZZELLES and BISCOTTI

3-X large eggs
1/2 cup (1 stick ) of melted butter ( not hot )
3 tablespoons of oil
1 cup of Sugar + 3 Tablespoons
4 heaping Teasps. of Anise Extract or 3/4 Teasp. Anise Oil or
Try a little less first and adjust to taste
I use McCormick's Anise Extract or Anise Oil from Fante's of Phila.

1 3/4 cups of flour , add more to thicken
4 level, teaspoons of Baking Powder

Mix well, All the ingredients, except the Flour & Baking powder
Then add them and mix well. If you think the dough is
too soft add a little more flour.
I add until the batter peaks , ( a little stiff ) while mixing ,
and mix with a Tablespoon, to make a soft dough.
I use a Mellon Scoop,.( Holds 2 teaspoons of liquid )
with a trigger release, to measure the dough

When baking the Pizzelles pile them far away from
where you are baking.
Because they are soooo Gooood you will be eating them as you go.
This will make about 40 Pizzelles, unless didn't listen and piled them too close. Then you will have about 3 left and gained 2 lb. Save one for me

Lou's Biscotti - Basic Anise Flavored

Pizzelle Dough can be used to make Biscotti.
Just add more flour to make a soft Dough.
Divide in two and roll out 2 Logs about 14 inches long.

Place them on an oiled cookie tin, separated, to allow for them to grow.
Flatten the 2 logs, leaving the center higher.
Bake in a Pre heated , 325 Degree oven, 25 to 30 minutes or,
Until a golden color on top.

While still hot
Remove to a cutting board, make a diagonal across; in the center,
to remove them from the pan easier.
Continue cutting diagonally the size of a Nickel and separate them.
When cooled , eat them or place in a Tight container.
Whichever comes first !!!

There are many variations for flavors and texture.
Almond, Vanilla or any flavors you like, can be substituted.
Almonds can be added to the dough.Raisins can also be added.
Or the Biscotti can be put back into the oven and toasted.
Ciou ! Happy Holidays !!!
LOU

Enjoy!
Rusty
jimster
13 years ago
Lou included all the helpful details, such as this:

"When baking the Pizzelles pile them far away from
where you are baking.
Because they are soooo Gooood you will be eating them as you go.
This will make about 40 Pizzelles, unless didn't listen and piled them too close. Then you will have about 3 left and gained 2 lb. Save one for me"

lol!!!

Jim
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Comments (11)
Here is the Recipe again, in case the Link won't open. There are a couple small changes. I use McCormick's Flavor's, because I've tried others. Most of the time. I use " Anise Oil " I buy it at, Fantes of Phila. I don't use Vanilla together with Anise Flavor, like they say in the Booklet. because I think it Deletes some of the Anise Flavor. Don't use Pam anymore. I put a few drops of Oil on a brush. Added another Tablespoon of Oil to the Batter. I time the Baking, so I am free to do other things. You know, Like,Test the Pizzelles, with a cup of coffee, to be sure they are right for others. I've used this Dough; also, to make Fruit filled Cookies. Add more Flour and use just Vanilla Flavor. Roll thin , cut a 4 in. circle, add filling and fold over like a Ravioli, dampen and pinch edges. Have fun, LOU Good , Light, Crispy, Delicious, Mouth Watering, To kill for, Lou's Pizzelles 3-X large eggs 1/2 cup (1 stick ) of melted butter ( not hot ) 3 tablespoons of oil 1 cup of Sugar + 3 Tablespoons 4 Teasps. of Anise Extract or 1 Teasp. Anise Oil or Try a little less first and adjust to taste 1 3/4 cups of flour , add more to thicken 4 level, teaspoons of Baking Powder Mix well, All the ingredients, except the Flour & Baking powder Then add them and mix well. If you think the dough is too soft add a little more flour. I add until the batter peaks , ( a little stiff ) while mixing , and mix with a Tablespoon, to make a soft dough. I use a Mellon Scoop, with a trigger release, to measure the dough. I always brush the Pizzelle iron lightly with Oil when hot, before starting to Bake them. When baking the Pizzelles pile them far away from where you are working. Because they are soooo Gooood you will be eating them as you go. This will make about 40 Pizzelles, unless didn't listen and piled them too close. Then you will have about 3 left and gained 2 lb. Save one for me !!! .
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Here's one recipe I found.....I have never made them..but when I have eaten them they they were seasoned with cardamon. This recipe calls for a teaspoon of ground cardamon.....think that may be a bit much!! Here in the middle of the country, there are a lot of 3rd generation Scandanavians, and some how they get their pastries mixed up. My Danish neighbor would come over at Christmas with something that looked for all the world like the krumkaka that my Swedish mother in law made. My friend, Gerda made the waffles as well as other wonderful little treats. And then there's my Dutch friends with names like Schakel and Knoot! All make wonderful goodies! Here is a link that might be useful: Norwegean waffles
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Oh Goodie!! Today's the big day!!! This week in our local paper they were featuring pizzelles.....now I know. They can be waffle-like cones filled with cream. Yum. Sitting in anticipation of receiving a gift in the mail! LOL Have fun Lou, and Good luck to everyone, and kudos to the lucky recipient.
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sooz
13 years ago
They are sooooooo good!
Smiles,
Sooz
Teresa_MN
13 years ago
I will say up front - if you don't know this about me already - I don't like anything sweet.
And then Lou sent me a box of his Pizzelles and Biscotti. And the dislike for anything sweet changed when I bit into a Pizzelle made by Luigi Badolato. Good stuff!

The biscotti were shared with my co-workers each time Lou sent them to me. And I was the lucky recipient of three boxes of Lou's treats. There was no sharing of the Pizzelles, however, except for a couple with my two neighbor boys.

klseiverd - you should give Lou's recipe a try and report back.

Teresa

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