|Ingredient||About 180 Small Pizzelles||About 180 Small Pizzelles|
|eggs||6 large||6 large|
|sugar||scant 2 cups||scant 2 cups|
|butter||½ pound (2 sticks)||226g (2 sticks)|
|baking powder (optional)||1 tsp.||1 tsp.|
|whole anise seed||1-3 tsp.||1-3 tsp.|
|vanilla extract||1 tsp.||1 tsp.|
|flour||4-6 cups||4-6 cups|
The wedding gift of a Pizzelle iron from mother to daughter has, for centuries, been a tradition in the Abruzzi region of Italy. This tradition was carried to the New World, which brought my grandmother’s Pizzelle recipe to her granddaughter-in-law along with the tool to make it.
Pizzelles are similar to pressed cookies from other parts of Europe; delicate, anise-flavored, and wafer-thin, they resemble frozen circles of lace. While you’ll need a Pizzelle iron and a lot of time to make a batch, as well as some practice to get the technique and rhythm down, the result is both delicious and beautiful, and are a wonderful accompaniment to tea or a unique Holiday gift.
As with most of my grandmother’s Italian-American recipes, it assumes the use of a food processor; it can be done by hand, but the mixing will be quite a chore.