Classic Anise, Vanilla & Chocolate Pizzelles

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A recipe for one of the most beloved and famous Italian cookies. Delicious, crisp and fragrant, the anise flavored pizzelle is a holiday tradition. For those of you chocoholics, or just those that would like a new take on the classic, we're giving you a variation... a chocolate variation.

Ingredients:

Crispy Classic Anise or Vanilla Pizzelles

• 12 DeLallo’s Jumbo Italian Eggs
• 1 pound margarine
• 8 cups flour
• 1 teaspoon anise or vanilla extract (or extract of your choice)
• 1 1/2 cups sugar

Crispy Chocolate Pizzelles

• 6 DeLallo’s Jumbo Italian Eggs
• 1 1/2 cups of flour
• 1 cup sugar
• 1 cup margarine
•  4 1/2 teaspoons baking powder
•  2 tablespoons vanilla or anise extract
•  1/2 cup cocoa

Directions:

Classic Crispy:

Melt margarine. Cool for about 5 minutes. In a large bowl, add margarine and mix in sugar. Add eggs and beat one at a time. Next, add extract. Stir in flour, one cup at a time. Dough should be sticky enough to be dropped by spoon.

Crispy Chocolate

Melt margarine. Cool for about 5 minutes. In a large bowl, beat eggs, adding sugar gradually, until smooth. Stir in cooled, melted margarine and vanilla or anise. Sift flour, baking powder and cocoa and add to egg mixture.

*Directions & Care for Your Pizzelle Iron:

• Connect heat and wait approximately 15 minutes for iron to heat.
• Grease upper and lower grid surfaces with DeLallo Oil or any other quality oil you desire.
• For light batter, use a spoon. For a heavy batter, roll into a ball.
• Cook the first two pizzelles, then discard. The approximate cooking time is 30 seconds.
• When finished with the iron, be sure to wipe clean with paper towel. Never immerse in water.

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