Ingredients:
- 12 large eggs: Lightly beaten. Fresh eggs work best for a richer flavor and better texture.
- 1 cup granulated sugar: For sweetness; you can also experiment with half brown sugar for a deeper flavor.
- 1½ cups vegetable oil: This adds moisture; consider using a light olive oil for a subtle taste.
- 1 tsp. anise oil: This gives the pizzelle their signature flavor. If you prefer, you can substitute with vanilla extract or almond extract for a different profile.
- 3½ – 4 cups all-purpose flour: Add enough to create a pourable batter. Too much flour will make the cookies tough, so adjust as necessary.
- Optional: Add a pinch of salt (½ tsp) to enhance flavor.
Instructions:
- Mixing the Batter: In a medium-sized bowl, combine the lightly beaten eggs and granulated sugar. Whisk until the mixture is well combined and slightly frothy. Gradually add the vegetable oil while continuing to whisk. Stir in the anise oil.
- Incorporating the Flour: Begin adding the all-purpose flour, one cup at a time, mixing gently until a smooth, pourable batter forms. The batter should be thick enough to hold its shape slightly but still thin enough to pour.
- Preheating the Pizzelle Iron: Preheat your pizzelle iron according to the manufacturer’s instructions. A properly heated iron is crucial for achieving the perfect texture.
- Baking the Pizzelle: Pour approximately 1 tablespoon of batter into the center of the pizzelle iron. Close the lid and “bake” until the cookies turn a pale golden color. This usually takes about 30-60 seconds, but timing can vary based on your specific iron.
- Cooling: Carefully remove the pizzelle and place them on a wire rack to cool completely. This helps maintain their crispness.
Tips:
- Humidity Alert: As you mentioned, avoid making pizzelle on humid days, as they can become too soft. If it’s humid, consider using a dehumidifier in your kitchen.
- Storage: Store cooled pizzelle in an airtight container at room temperature. They can also be frozen for longer storage; just make sure to layer them with parchment paper to prevent sticking.
Variations:
- Flavored Pizzelle: Experiment with different flavors by substituting anise oil with lemon zest, orange zest, or flavored extracts like hazelnut or coconut.
- Chocolate Pizzelle: Add 1/4 cup of unsweetened cocoa powder to the flour for a chocolate version.
- Decorative Touch: Once cooled, you can dust the pizzelle with powdered sugar or dip them in melted chocolate for an elegant treat.
Enjoy making these delicate, crisp cookies that are perfect for any occasion! They also make wonderful gifts when packaged nicely.