Pizzelle for the Holidays
Pizzelle are enjoyed by everyone... I have introduced many of my friends to this special delight... I make them with anise oil and a touch of Galliano as well. You can really be creative and try to add a few of your favorite ingredients.
For 8 Dozen(s)
For the Pizzelle:
- 1 dozen dozen large eggs
- 3 1/2 cups sugar
- 2 cups margarine (however I use butter)
- 1 tablespoon vanilla extract
- 1 ounce anise extract (I also use anise oil which is stronger, so I use a half a bottle)
- 9 cups all purpose flour
- 1 tablespoon salt
- Liquore Galliano
- Beat eggs and then add sugar and beat well.
- Add melted margarine or butter.
- Add flavorings.
- Gradually add the mixture of flour and salt.
- I then add about ¼ cup of the Galliano. You can add whatever amount you like.
- I use a Kitchen Aid with the hook because there is a lot of flour in this recipe and the dough gets heavy, not a regular electric beater.
- Refrigerate overnight or for a few hours to marinate the flavors.
- Drop a big teaspoon in each pizzelle design. I have a 5 inch pizzelle iron.
- I time the pizzelle for about 15-20 seconds.
The anise oil is quite strong and the dough will permeate your kitchen but the scent gets toned down after making the pizzelles. I store them in tin cans and they last forever. You make want to take a dozen pizzelle and dip one side of each one in melted dark chocolate for some variation.