MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Flavia's Pizzelle
Categories: Cookies, Desserts, Snacks
Yield: 36 servings

MMMMM----------------------VANILLA PIZELLES---------------------------
6 lg Eggs; room temp
1 1/2 c Granulated sugar
1 c Unsalted butter; melted,
- cooled
2 ts Vanilla or anise extract
2 1/2 c All-purpose flour
4 ts Baking powder

MMMMM---------------------CHOCOLATE PIZELLES--------------------------
3 lg Eggs; room temp
1 c Granulated sugar
1 ts Vanilla extract
1/4 c Dutch-process cocoa powder
2 ts Baking powder
1 2/3 c All-purpose flour
1/2 c Unsalted butter; melted,
- cooled to room temp

VANILLA PIZELLES: Heat the pizzelle iron according to
manufacturer's instructions.

In a mixing bowl, whisk the flour and baking powder
together. Set aside.

In the bowl of an electric mixer fitted with the paddle
attachment, beat the eggs and sugar until well combined.
Add in the melted, cooled butter and vanilla (or anise)
extract. With the mixer on low speed, gradually add in
the flour mixture and mix until it is just incorporated.
Finish incorporating any flour by hand using a spatula
to scrape the bottom of the bowl, taking care not to
over-mix the batter. Let the batter rest for 5-10
minutes to let it thicken.

Drop spoonfuls of batter onto each mold-how much batter
you place in each mold will depend on the size of your
pizzelle iron molds. Cook the pizzelle according to the
manufacturer's instructions. When the pizzelle are
finished cooking, use a spatula to transfer them to a
cooling rack and let them cool completely to allow them
to crisp.

CHOCOLATE PIZELLES: Heat the pizzelle iron according to
manufacturer's instructions.

In the bowl of an electric mixer fitted with the paddle
attachment, beat the eggs, sugar, and vanilla extract
until smooth.

Add in the cocoa powder and baking powder and mix until
combined.

With the mixer on low speed, gradually add in the flour
and mix until it is just incorporated. Finish
incorporating any flour by hand using a spatula to
scrape the bottom of the bowl, taking care not to
over-mix the batter. Let the batter rest for 5-10
minutes to let it thicken.

Drop spoonfuls of batter onto each mold-how much batter
you place in each mold will depend on the size of your
pizzelle iron molds. Cook the pizzelle according to the

manufacturer’s instructions. When the pizzelle are
finished cooking, use a spatula to transfer them to a
cooling rack and let them cool completely to allow them
to crisp.

Author: Flavia Scalzitti

RECIPE FROM: https://www.flaviasflavors.com

Uncle Dirty Dave's Kitchen

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... I could maybe tolerate cannibalism if was enough tarragon was involved
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)