RECIPE: Italian Pizzelles

Italian Pizzelles. Electronic image by Ron Flaviano for Homeplate and Metro Monthly.

By MARY ANN FLAVIANO for HOMEPLATE HOMESTYLE. Prepared by ROZ SALAPATA and VANESSA MANN.

INGREDIENTS

1 cup of vegetable oil

1 cup of granulated sugar

6 eggs at room temperature

1 teaspoon baking soda

3 cups flour

1 tablespoon vanilla extract

2 tablespoons anise oil

PREPARATION

Mix eggs in a large bowl, then mix in oil. Once combined, add sugar and mix. Add in the vanilla extract and anise oil and mix.

Gradually sift in the baking powder and flour, and mix until batter is smooth, glossy and a spoon almost stands up in it. Make sure your batter isn’t too runny, as it will spill out of the iron.

BAKING PHASE

Working with a preheated pizzelle iron, drop one teaspoonful of the batter onto the center of each side, squeeze the iron closed and lock. Cook for one minute. Use a fork to remove the cookies from the iron, and cool flat on a paper towel lined baking sheet.

Repeat until all batter is used up. Let cool, stack and keep in an airtight container to retain crispness.

Vanessa Mann (left) and Roz Salapata on the set of “Homeplate for the Holidays.” Electronic image by Ron Flaviano for Homeplate and Metro Monthly.

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