Italian Pizelle Cookies are crunchy and tender, and this pizzelle recipe is made in a pizzelle press! Flavored with anise and vanilla, they are a perfect accompaniment to coffee or with an affogato!
In a small bowl, whisk together flour, baking powder and salt. Set aside.
In a bowl whisk eggs then whisk in sugar followed by milk, butter, and extracts. Fold in the flour mixture.
Cover with plastic wrap and allow to sit for an hour. Do not skip this step because the flour needs to hydrate and the gluten needs to relax.
Cook in pizzelle iron. Be sure to preheat the iron until smoking hot and then give it a spray with nonstick cooking spray after every few rounds, just to be safe. I can tell you from experience that cleaning the grooves of an unsprayed iron is unforgettable. Unforgettably awful. Trust.
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Notes
Yield – 50, 3-inch CookiesPresentation – Use scissors or a 3 inch biscuit cutter to cut around the edges of each pizzelle while still warm.Technique – You must let the batter rest and chill for the best cookies.Storage – Store these crunchy cookies in an airtight container at room temperature for up to 2 weeks. Do not store with any other cookies or they will absorb the moisture and soften.