perfect pizzelles...any decent recipes?

Question

i lost my grandma's recipe, so i snagged the first one i found from a google search. instead of light, crispy pizzelles, they came like thin pizzelle pancakes! they taste great, but they're way too thick than they should be, for my taste. anyone have good recipe?

Answer 1

Try one of the following..

INGREDIENTS
2 cups margarine
12 eggs
3 cups white sugar
8 teaspoons baking powder
7 cups all-purpose flour
4 tablespoons anise extract
DIRECTIONS
Mix ingredients in order given. Should be the consistency of a drop cookie.
Heat Pizzelle Iron. Drop about 1 heaping teaspoon on hot iron, wait approx. 40 seconds.

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INGREDIENTS
6 eggs
1 1/2 cups white sugar
1 cup margarine, melted and cooled
2 tablespoons anise extract
3 1/2 cups all-purpose flour
4 teaspoons baking powder
DIRECTIONS
Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.

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Good Luck ;-)

Answer 2

Pizzelle

Thin, crisp cookies called pizzelle can be transformed into irresistible ice cream sandwiches or rolled into small cones.

3 eggs
3/4 cup sugar
8 Tbs. (1 stick) unsalted butter, melted, plus
more for brushing
2 tsp. vanilla extract
1 tsp. finely grated lemon zest
1 3/4 cups all-purpose flour
2 tsp. baking powder

In a mixing bowl, whisk together the eggs and sugar until light yellow and thick ribbons fall from the whisk, 2 to 3 minutes. Add the 8 Tbs. melted butter, the vanilla and lemon zest and whisk until blended.

Over a sheet of waxed paper, sift together the flour and baking powder. Fold the flour mixture into the egg mixture in two additions, folding each addition just until blended.

Heat a pizzelle maker according to the manufacturer’s instructions. Brush lightly with butter and spoon about 1 Tbs. of the batter onto the pizzelle maker. If any batter oozes out, cut it off immediately. Cook according to the manufacturer’s instructions until golden brown. Transfer the pizzelle to a wire rack and let cool. Repeat with the remaining batter. Makes about 25 pizzelle.

Answer 3

Italian Pizzelles

Ingredients
1 cup Unsalted butter, at room temperature
1 cup Margarine
4 cups Granulated sugar
12 Large eggs
1 t Anise extract
10 to 12 cups All-purpose flour
Special equipment: Pizzelle Iron

Preparation
Cream together butter, margarine and sugar until fluffy. Add eggs one at a time, mixing well after each egg. Add anise extract. Begin adding flour 1 cup at a time. You want a thick, but not dry, dough. You may or may not use all of the flour.

Heat pizzelle iron until light goes off. Roll dough into walnut-size balls. Press slightly flat between your palms and place one on each side of pizzelle iron. Leave iron pressed down for a few minutes. Remove pizzelle to flat surface to cool.

Yields 12 dozen.

Answer 4

The classic wafer cookie - contributed by Michelle de Tomasso
6 eggs
1 1/2 cups sugar
1 cup margarine, melted (do not use more or substitute oil)
2 tablespoons vanilla or anise extract
3 1/2 cups flour
4 teaspoons baking powder
Beat eggs, adding sugar gradually. Beat until smooth. Add cooled margarine and vanilla or anise. Sift flour and baking powder. Blend into egg mixture until smooth. Dough will be sticky enough to be dropped by spoon (use standard kitchen teaspoon, not a measuring spoon). Bake in a Pizzelle baker, 20-30 seconds; baking time will vary depending on consistency of dough, size of pizzelles and your preference for browning.
Makes approximately 60 Pizzelles.

Answer 5

Love+Trust+Honor

Answer 6

I was gonna answer this, but I can't seem to find my recipe either. Time to call my mom, I guess. Sorry.

Answer 7

http://www.godecookery.com/friends/frec78.htm
http://allrecipes.com/recipe/pizzelle-italian-tradition/detail.aspx