Monday, November 29, 2010


6 eggs
3 1/2 c flour
1 1/2 c sugar
1 c margarine, melted (do not substitute oil)
4 tsp baking powder
2 tbls anise extract (1 fl oz bottle)

Beat eggs, add sugar gradually. Beat until smooth.
Add cooled margarine and anise.
Sift flour and baking powder. Blend into egg mixture until smooth. Dough will be sticky enough to be dropped by spoon.

Bake in pizzelle maker. Makes approximately 60. "Can use vanilla instead of anise, but I've never tried it."

SOURCE: Jan Antinozzi (who was also gracious enough to lend her pizzelle iron)


Margaret Mary said...

Use small scoop, slightly heaping, for measurement. Bake about 30-40 seconds. Trim while warm.

Margaret Mary said...

Also, place batter a little to the back of center as it squishes forward a bit as the lid closes.