6 eggs at room temperature
1½ cups sugar
1 cup butter (melted and cooled unsalted)
1 teaspoon each vanilla, and almond flavor or 1 tablespoon Sambuca or favorite liquor
4 cups all-purpose flour
3 1/2 teaspoons baking power
In a large mixing bowl beat together eggs and sugar, add butter and flavoring and mix well until smooth. Sift in flour and baking powder, add a little at a time to the sugar mixture, mix well after each addition of flour. Batter will be very thick.
Heat pizzelle maker, when the iron is ready, drop a heaping teaspoon of batter on each pizzelle press in the center of each press. This aids the in filling the pattern and not spill over the press. You can use two teaspoons or cookie scoop to place the batter on the press.
Close the lid for about 30 seconds or press indicates Remove the pizzelles immediately with a spatula.
During the Christmas season I color these with food coloring.
1½ cups sugar
1 cup butter (melted and cooled unsalted)
1 teaspoon each vanilla, and almond flavor or 1 tablespoon Sambuca or favorite liquor
4 cups all-purpose flour
3 1/2 teaspoons baking power
In a large mixing bowl beat together eggs and sugar, add butter and flavoring and mix well until smooth. Sift in flour and baking powder, add a little at a time to the sugar mixture, mix well after each addition of flour. Batter will be very thick.
Heat pizzelle maker, when the iron is ready, drop a heaping teaspoon of batter on each pizzelle press in the center of each press. This aids the in filling the pattern and not spill over the press. You can use two teaspoons or cookie scoop to place the batter on the press.
Close the lid for about 30 seconds or press indicates Remove the pizzelles immediately with a spatula.
During the Christmas season I color these with food coloring.
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