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Italian Pizzelle with Anise Recipe
Makes 15 to 20 dozen
This recipe can be cut in half easily, if you want to make less.
Ingredients: 3 cup sugar
3 1/2 cup eggs
2 1/4 melted shortening (use a combination of butter, margarine, and crisco)
5 tbsp grated orange peel
3 tbsp grated lemon peel
3 tsp orange extract
2 tsp lemon extract
1 cup artificial vanilla extract
1 tsp anise oil or 1 bottle anise extract (not as strong flavor as the oil)
7 to 8 cups flour
Special Equipment:
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Pizzelle iron. You can buy one from Amazon.com -- just click on the picture to the right:
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Instructions: 1. Whip the eggs until very frothy.
2. Add the sugar and cream well.
3. Add the melted shortening -- be sure it is not hot -- and cream well.
4. Add the flavorings and mix well. Anise oil is best because the flavor is more intense; use just a little more if you really like a strong anise flavor.
5. Measure half the flour in a very large bowl, 8 quart size or better; add the egg mixture and mix together with a heavy wooden spoon, or any large spoon.
6. Add the remaining half of the flour one cup at a time and mix well.
7. You have added enough flour when the mixture "glomps" off the spoon and is still a little runny, not real thick. Usually 7 cups of flour is adequate.
8. Heat up the iron for a few minutes then make the cookies by placing 1 full teaspoon full of the dough in the center of each form.
9. Press closed tightly and cook for about 1 minute.
10. Immediately move the cookie to wax paper to cool. The cookies are very soft at this point and will take the shape of any bumps in the wax paper, so make it smooth.
11. When the cookies are thoroughly cool and crisp, stack them and leave them in the open; do not cover, because they will become very soft and unappetizing. Leave them for about 3 days to a week. The flavor of the anise improves with a few days age.
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