pizzelles??

klseiverdDecember 9, 2012

Looking for favorite recipes. Have made them in past, but never seem to hold onto a recipe?? Sometimes it's a dough and others more like a very thick batter?

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Rusty

This recipe is a direct,
and unedited,
copy of an older post.
I've used it a number of times,
It is very very good,
And now my favorite recipe for them.

There are a number of members here who could attest
to the fact that Lou knows his Pizzelles.

LOU'S PIZZELLES and BISCOTTI

3-X large eggs
1/2 cup (1 stick ) of melted butter ( not hot )
3 tablespoons of oil
1 cup of Sugar + 3 Tablespoons
4 heaping Teasps. of Anise Extract or 3/4 Teasp. Anise Oil or
Try a little less first and adjust to taste
I use McCormick's Anise Extract or Anise Oil from Fante's of Phila.

1 3/4 cups of flour , add more to thicken
4 level, teaspoons of Baking Powder

Mix well, All the ingredients, except the Flour & Baking powder
Then add them and mix well. If you think the dough is
too soft add a little more flour.
I add until the batter peaks , ( a little stiff ) while mixing ,
and mix with a Tablespoon, to make a soft dough.
I use a Mellon Scoop,.( Holds 2 teaspoons of liquid )
with a trigger release, to measure the dough

When baking the Pizzelles pile them far away from
where you are baking.
Because they are soooo Gooood you will be eating them as you go.
This will make about 40 Pizzelles, unless didn't listen and piled them too close. Then you will have about 3 left and gained 2 lb. Save one for me

Lou's Biscotti - Basic Anise Flavored

Pizzelle Dough can be used to make Biscotti.
Just add more flour to make a soft Dough.
Divide in two and roll out 2 Logs about 14 inches long.

Place them on an oiled cookie tin, separated, to allow for them to grow.
Flatten the 2 logs, leaving the center higher.
Bake in a Pre heated , 325 Degree oven, 25 to 30 minutes or,
Until a golden color on top.

While still hot
Remove to a cutting board, make a diagonal across; in the center,
to remove them from the pan easier.
Continue cutting diagonally the size of a Nickel and separate them.
When cooled , eat them or place in a Tight container.
Whichever comes first !!!

There are many variations for flavors and texture.
Almond, Vanilla or any flavors you like, can be substituted.
Almonds can be added to the dough.Raisins can also be added.
Or the Biscotti can be put back into the oven and toasted.
Ciou ! Happy Holidays !!!
LOU

Enjoy!
Rusty

    Bookmark   December 9, 2012 at 7:19PM
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jimster

Lou included all the helpful details, such as this:

"When baking the Pizzelles pile them far away from
where you are baking.
Because they are soooo Gooood you will be eating them as you go.
This will make about 40 Pizzelles, unless didn't listen and piled them too close. Then you will have about 3 left and gained 2 lb. Save one for me"

lol!!!

Jim

    Bookmark   December 9, 2012 at 8:19PM
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sooz

They are sooooooo good!
Smiles,
Sooz

    Bookmark   December 9, 2012 at 8:30PM
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Teresa_MN

I will say up front - if you don't know this about me already - I don't like anything sweet.
And then Lou sent me a box of his Pizzelles and Biscotti. And the dislike for anything sweet changed when I bit into a Pizzelle made by Luigi Badolato. Good stuff!

The biscotti were shared with my co-workers each time Lou sent them to me. And I was the lucky recipient of three boxes of Lou's treats. There was no sharing of the Pizzelles, however, except for a couple with my two neighbor boys.

klseiverd - you should give Lou's recipe a try and report back.

Teresa

    Bookmark   December 9, 2012 at 8:47PM
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