Recipe: Almond Pizzelle Cookies
Today’s classic cookie recipe hearkens back generations and overseas. The Pizzelle cookie is an Italian favorite, a thin, wafer-like cookie pressed into a beautiful hot iron to create a delicate look and taste. They are absolutely perfect with a bowl of ice cream (or gelato), topping a mug of cocoa or coffee, or all on their own with a dusting of powdered sugar. The traditional Italian recipe calls for anise extract, which is a black licorice flavor, but you can substitute vanilla or (our favorite) almond extract.
Almond Pizzelle Cookies
3 large eggs
3/4 cup sugar
1/2 cup butter, melted
1 tablespoon almond extract (or anise or vanilla)
1 3/4 cups flour
2 teaspoons baking powder
In a large bowl of a stand mixer, beat the eggs and sugar together until thick and creamy. Slowly pour in the melted butter and almond extract. In a separate bowl, sift the flour and baking powder together and stir into the batter, blending until smooth. Preheat a Pizzelle iron, and spray with nonstick spray before placing a heaping tablespoon of batter onto each form and pressing closed. Wait approximately two minutes, or until steam from the iron ceases. When cookies are golden brown, remove from the iron and place on a cooling rack. Repeat with remaining batter.
HINT: You’ll need a Pizzelle iron to make them, which can be found in most kitchen stores or online.