Classic Anise, Vanilla & Chocolate Pizzelles
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. No time to bake? Shop our DeLallo Anise Pizzelles or DeLallo Vanilla Pizzelles
- Classic Anise or Vanilla Pizzelles:
- 12 DeLallo’s Jumbo Italian Eggs
- 1 pound margarine
- 8 cups flour
- 1 teaspoon DeLallo Anise Oil or vanilla extract (or extract of your choice)
- 1 1/2 cups sugar
- Crispy Chocolate Pizzelles:
- 6 jumbo eggs
- 1 1/2 cups of flour
- 1 cup sugar
- 1 cup margarine
- 4 1/2 teaspoons baking powder
- 2 teaspoons vanilla or DeLallo Anise Oil
- 1/2 cup cocoa
- 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.