Sunday, January 31, 2010

Pizzelles v2.0

I made pizzelles again today, using a different recipe this time, adapted from Food Blogga.
These are thicker than those from the first recipe, which were lighter and more airy/crumbly. I tend to like these a bit more, but I think a lot of people prefer the thin and crispy versions. Either way, you can't go too wrong.
I divided the dough in half and tried two flavorings -- vanilla, and 5-spice/anise. My taste for these things obviously aren't too discerning, as I have been enjoying them both way too much.

6 eggs
2 cups sugar
1/2 pound butter (2 sticks), melted
2 tsp vanilla extract
2 Tbsp baking powder
5 3/4 cups all-purpose flour

1/2 tsp Chinese 5 spice
1 tsp anise seed

2 tsp vanilla bean paste

Preheat pizzelle iron. Coat with cooking spray and wipe off excess with a paper towel. You do not have to re-apply.
Beat eggs and sugar. Add cooled melted butter, and vanilla extract. Sift flour and baking powder in a bowl and add to the egg mixture. Batter will have a dough-like consistency.

Split dough in half, and move one half to another bowl. Add Chinese 5 spice and anise seeds to one bowl, and vanilla bean paste to the other bowl, blending evenly into dough.

With your hands, roll into one-inch round balls and place in the center of the pizzelle iron grids. Close the cover of the iron and bake for about 45 seconds, or until golden brown. Remove from iron and place on a cookie rack to cool.Dust with confectioner's before serving, if desired.Pizzelle will last for a couple of weeks if stored in an air-tight container and kept in a cool area.

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