Holiday foods around the world: Italian Pizzelles
Betty Colaneri of Colaneri Estate Winery
Published Monday, December 17, 2012 11:02AM EST
Last Updated Monday, December 17, 2012 11:06AM EST
½ teaspoon anise seed or extract
2 teaspoons baking powder
1 teaspoon vanilla extract
1 ¾ cups flour (all purpose)
½ cup butter, margarine or oil, melted (1/4 lb)
¾ cup sugar
Beat eggs and sugar. Add cooled melted butter or margarine, and vanilla and anise.
Sift flour and baking powder and add to egg mixture.
Batter will be stiff enough to be dropped by spoon.
Batter can be refrigerated to be used at a later time.
Makes 30 pizzelles.