This recipe was adapted from one used by my Italian-born mother and grandmother. They used old irons on a gas stove, but now we have the convenience of electric pizzelle irons. The cookies are so delectable and beautiful, they're worth it! —Elizabeth Schwartz, Trevorton, Pennsylvania
- 18 eggs
- 3-1/2 cups sugar
- 1-1/4 cups canola oil
- 1 tablespoon anise oil
- 6-1/2 cups all-purpose flour
- In a large bowl, beat the eggs, sugar and oils until smooth. Gradually add flour and mix well.
- Bake in a preheated pizzelle iron according to manufacturer’s directions until golden brown. Remove to wire racks to cool. Store in an airtight container. Yield: 7 dozen.
Originally published as Pizzelle in Country Woman Christmas Annual 2009, p67
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