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My Mom's Pizzelle Recipe





My Mom said she got this recipe with her pizzelle iron over 30 years ago.  I ate these when I was a teenager and for every holiday even since.  Mom makes these pizzelles in huge batches because they are so good.  This recipe will make 60 medium sized pizzelles.  She's even dipped the edges in melted chocolate for an extra special treat

  • 3 1/2 cups of all purpose flour (approx)
  • 1 Cup of Margarine (1/2 lb) * no more than 1 Cup
  • 2 Tablespoons vanilla
  • Pizzelle Iron (non-stick is ok)
  • 1 1/2 Cups of sugar
  • 4 teaspoons of baking powder
  • 6 eggs
  • cutting board, knife, mixing bowl
  • Pam non stick spray (read below)

Instructions:

1- Beat eggs adding sugar gradually.  Beat mixture until smooth

2- Add cooled melted margarine and vanilla

3- Sift the flour and baking powder together and add to egg mixture.  Dough will be sticky enough to be "dropped" by a spoon

4- Depending on your particular pizzelle maker, a slightly rounded teaspoon of batter should make a medium sized pizzelle.  Adjust the amount of batter or the spoon size to suit your taste and your pizzelle maker.  Don't worry if the edges of the pizzelle are irregular.  This adds to the character.

5- Heat up the pizzelle maker, spray once only with Pam for the first pizzelle only.  There should be enough margarine in the batter to prevent sticking.  A newer, non-stick pizzelle maker may not need any Pam at all.

6- Average cooking time is about a minute per pizzelle.  This will vary depending on the pizzelle maker's size and heating power.

7- The biggest controversy abou pizzeles is how to pronounce the name.  Without starting an Italian World War Three, the way I was taught is to say the first part of pizzelle, the "pizz", just like you are saying the "pizz" in pizza.  The second part, the "elle" is pronounced just like you are saying the letter "L".

8-  Some people like the taste of anise in their pizzeles.  Add that to taste if you desire (we don't).

You can eat a ton of these pizzelles in the blink of an eye, so be carefull....


Best Regards,

Steve DiFranco