Pizzelle

Method

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1. Whisk the eggs and sugar until pale, 3 minutes.

   Mark done

2. Whisk in the melted butter and the anise.

   Mark done

3. Fold in the flour, baking powder and salt to a stiff dropping batter.

   Mark done

4. Rest the batter 30 minutes while the iron heats.

   Mark done

5. Drop a heaped teaspoon slightly behind the centre of each mould and close the iron firmly.

   Mark done

6. Cook 45 to 60 seconds, until pale gold and the steam has stopped.

   Mark done Start 45 sec timer

7. Lift each wafer off flat onto a rack, in a single layer, and let it crisp as it cools.

   Mark done

8. Dust with icing sugar. Shape any you want as cones or cannoli tubes while still hot.

   Mark done

Chef’s Tips

• A stiff batter. Loose batter spreads past the pattern.
• Cool them flat and in one layer, or they bend and soften.
• Shape cones within about ten seconds of lifting them out.

Pairing Suggestions

• Espresso
• Filled with ricotta cream
• A tin at Christmas

Storage & Reheating

In an airtight tin for 3 weeks. They soften in humidity — re-crisp in a low oven.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.