Traditional Anise Pizzelle Recipe

This recipe was given to me years ago by one of my salon customers. She said it came from a dear Italian friend of hers, the dear Italian friend said the recipe was handed down to her from her mother, her mother said the recipe was shared  verbally through the generations dating back to their Italian immigrant.  Did you follow the recipe train?

No real directions or specifics came with the recipe…just the ingredients….with a note to use your judgement on how much flour to add.   Apparently, Mama made it from memory and never measured.  Some where through the generations someone  struck ingredients & measurements to paper and here you have it.

Mama says,  “Delizioso!”

Pizzelle assembly line.

I use an electric non-stick VillaWare Prima Pizzelle Baker…it’s an oldie but goodie.  

Preheat pizzelle iron and brush lightly with oil.

Ingredients

2 Cups Sugar

1 Cup Oil (virgin cold pressed olive or sunflower oil)

6 Eggs slightly beaten

2 Tablespoon Orange zest (I use fresh zest)

1 Tablespoon Lemon zest (fresh is always best)

2 1/2 Tablespoon Anise extract (I use Anisette from liquor store)

3 Tablespoon Anise Seed

5 1/2 Cups Unbleached flour

6 Teaspoon Baking powder

This is a great job for the Kitchenaid stand mixer if you have one…… other wise  do as Mama did back in the day and grab a good old fashion large wooden spoon.  Be prepared to put in some  elbow grease.

1. Cream/mix together sugar and oil.

2. Add the 6 eggs and mix till creamy.

3. Stir/mix in orange zest, lemon zest, anise extract and anise seed.

4. Mix together flour and baking powder then add to wet mixture one cup at a time.  Mixture should be moist and somewhat sticky but not goey sticky.

5. Using a cookie scoop pre-make 2 balls for the iron and load onto iron and lock the handle.  Watch for the steam to subside about 1-2 minutes max.  You’ll need to experiment with scoop size depending on size of your iron and length of time left in the iron.

Keep a silicone basting brush handy to re-oil plates from time to time.  The bristle type melt or you can use a piece of waded up paper towel dipped but watch your fingers!

*Please Note-Some people like their pizzelles  crisp and others like myself like them on the softer side it’s all a matter of preference. There’s no right or wrong here you are the cookie maker.