Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| One Pound | Butter, Melted |
| Fifteen | Eggs |
| Three Cups | Sugar |
| Six Level Teaspoons | Baking Powder |
| To Taste | Vanilla Extract (or Anise Flavoring) |
| Five Pounds | Flour |
Instructions
- Beat fifteen eggs well.
- Add three cups of sugar and one pound of melted butter to the beaten eggs.
- Beat thoroughly.
- Add six level teaspoons of baking powder, five pounds of flour, and vanilla (or anise flavoring) to taste.
- Mix to form a dough. The dough should be soft but not sticky.
- Take a piece of dough and roll it out to the size of a pencil (in thickness/length for a portion).
- Heat a pizzelle iron according to its instructions.
- Place a portion of dough (e.g., a small ball, or the rolled “pencil” piece folded) on the hot pizzelle iron.
- Close the iron and bake until the pizzelle is lightly golden and cooked through (timing will vary depending on the iron).
- Carefully remove the hot pizzelle from the iron and let it cool on a wire rack (it will crisp as it cools).
- (Repeat with remaining dough).
Note
This recipe makes a very large quantity (“an awful lot”) and can be cut in half or by a quarter. A special pizzelle iron is needed to bake these. Anise flavoring can be used instead of vanilla.
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