Lou's Pizzelle's & Biscotti - It's the season !

14 years ago

Hi Everyone: It's that time of the year once again.

Pizzelles ,Biscotti, Cookies, Cakes and all the Goodies.

Plus weight gain !!!!!

- - - - - - - - - - - - - -

I'll start it off with my Recipes ,

in case any of you didn't get them. LOL!

Good , Light, Crispy, Delicious, Mouth Watering, To kill for,

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 McCormickÂs Anise Extract or Anise Oil from FanteÂs 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

LouÂs 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

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Comments (14)

mer4205
14 years ago
Hey Lou, Thanks for the recipes. My mom just bought me a new pizzelle iron on Arthur Avenue...I need to try it out! -maria
hawk307
Original Author
14 years ago
Mariaaaaaa !!!! I once knew a girl named Mariaaaaa !!!!!
I don't have a song named after me.
- - - - - - - -

Did she you get a Prego Pizzelle Baker???

Whenever I get a new iron, I let it heatup, Coat it very lightly with Veg.Oil and brush. Don't use Pam !!!

Lay some damp paper towels and steam it.
Put in two slices of white bread, cook til brown and throw them out back for the deer.
Don't put the batter in until the light goes out ( Pergo! )
I hope your Mom bought you some Anise Oil. It is a lot stronger.
- - - - - - - - - -

Forgot to add in the recipe, I don't use Vanilla with the Anise flavor, it seems to deplete the Anise.
Let me know how they turn out
Lou
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LOU! ! Your Pizzelle recipe. . . .
Q
Comments (11)
Here is the Recipe again, in case the Link won't open. There are a couple small changes. I use McCormick's Flavor's, because I've tried others. Most of the time. I use " Anise Oil " I buy it at, Fantes of Phila. I don't use Vanilla together with Anise Flavor, like they say in the Booklet. because I think it Deletes some of the Anise Flavor. Don't use Pam anymore. I put a few drops of Oil on a brush. Added another Tablespoon of Oil to the Batter. I time the Baking, so I am free to do other things. You know, Like,Test the Pizzelles, with a cup of coffee, to be sure they are right for others. I've used this Dough; also, to make Fruit filled Cookies. Add more Flour and use just Vanilla Flavor. Roll thin , cut a 4 in. circle, add filling and fold over like a Ravioli, dampen and pinch edges. Have fun, LOU Good , Light, Crispy, Delicious, Mouth Watering, To kill for, Lou's Pizzelles 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 Teasps. of Anise Extract or 1 Teasp. Anise Oil or Try a little less first and adjust to taste 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, with a trigger release, to measure the dough. I always brush the Pizzelle iron lightly with Oil when hot, before starting to Bake them. When baking the Pizzelles pile them far away from where you are working. 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 !!! .
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lakemayor: Hi to you too.I've been out til now. My DD and friends surprised me with a visit, close by. They are at a Time Share, at Split Rock Lodge, about 5 minutes from here. Went there for a Seafood and Stirfri Dinner and watched part of the Phillies game. Had to get back home to make Pizzelles and Biscotti. ****************** I'm looking forward to meeting you and DH. I'll send an email and we can exchange Phone numbers. Have a good visit with Jim. Lou
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For the Holiday Biscotti, the texture is all dependent on how long you bake them the second time. If you don't do the second bake, they are not chewy, but not hard, either. Can't really think of how to describe it...maybe a little firmer than shortbread? I dunno. Heeheehee...I just remembered I bought a book a couple years ago (used) at our local book store. It's called...."Biscotti" by Lou Seibert Pappas. Here are a couple of the recipes from it. I have not tried any of them...yet. Biscotti Nocciole-Cioccolato 3/4 c hazelnuts 4 oz bittersweet chocolate 1/2 c butter 3/4 c sugar 2 eggs 2 T Frangelico or Amaretto 2 c unbleached all purpose flour 1-1/2 tsp baking powder 1/4 tsp salt Place nuts in a shallow pan and bake at 350F for 8-10 minutes or until golden. With paper towels, rub nuts while warm to remove papery skins. Let cool. In a food processor fitted with steel blade, grind nuts finely. Remove and set aside. Add chocolate to the food processor and processs until coarsely ground. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and liqueur. In another bowl, combine flour, powder and salt. Add to creamed mixture, mixing until blended. Fold in nuts and chocolate. Divide the dough in half. On a greased and floured baking sheet, pat out the dough into two logs about 1/2 inch high, 1-1/2 inches wide and 14 inches long, spacing them at least 2 inches apart. Bake in the center of preheated 325F oven for 25 minutes or until lightly browned. Transfer from the baking sheet to a rack, let cool for 5 minutes. Place on wood cutting board. With serrated knife slice diagonally on a 45 degree angle about 1/2 inch thick. Place slices upright, 1/2 inch apart on the baking sheet and return to oven for 10 minutes longer to dry slightly. Cool, store in tightly covered container. Swedish Cinnamon Slices 2/3 c blanched, slivered almonds 1 c butter 1 c light brown sugar, packed 2 eggs 2 T sour cream 1/2 tsp almond extract 2\-3/4 c unbleached all purpose flour 1 T cinnamon 1 tsp baking powder 1/4 tsp soda 1/4 tsp salt Place nuts in a shallow pan and bake at 350F for 6\-8 minutes or until golden. let cool. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream and almond extract. In another bowl, combine flour, cinnamon, baking powder, soda and salt. Add to creamed mixture, mixing until blended. Fold in nuts. Divide the dough in half. On a greased and floured baking sheet, pat out the dough into two logs about 1/2 inch high, 1\-1/2 inches wide and 14 inches long, spacing them at least 2 inches apart. Bake in the center of preheated 325F oven for 25 minutes or until lightly browned. Transfer from the baking sheet to a rack, let cool for 5 minutes. Place on wood cutting board. With serrated knife slice diagonally on a 45 degree angle about 1/2 inch thick. Place slices upright, 1/2 inch apart on the baking sheet and return to oven for 10 minutes longer to dry slightly. Cool, store in tightly covered container. Linda
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hawk307
Original Author
14 years ago
Maria:
Just made a small batch. Half Pizzelles, half Biscotti.

Did you make yours ???
Lou
Rusty
14 years ago
Lou, HOW do you get your Pizzelle batter centered on your baker?

If I put the dough exactly in the center, it gets pushed forward, & they are lopsided. If I put it slightly behind the center, they come out lopsided the other way.

What's the secret?

Of course, this may not be too bad of a problem. I can't let anyone see my lopsided Pizelles, so I have to eat them all myself. (big grin)

Also, do you ever make almond pizelles? Years ago I had a recipe that had finely ground almonds as part of the flour, and some almond extract. They were delicious, but I've lost the recipe. Any ideas?

And if anyone here has any doubts, Lou's Pizelles are definitely the best!

Rusty
hawk307
Original Author
14 years ago
Rusty:
Got up late today and just saw your Post.
Watching the Phillies game !!! and other things.

As for keeping the Pizzelles centered, it is a pain ITA.

If you put the lid down too fast it goes one way.
I put the dough slightly behind center.
Don't put the lid down all the way, for a second.
Seems like it gives the Dough time to travel.

If you use a stiffer dough, it can be controled easier.
But then it changes the thickness and taste.

Whatever you do try to remember, what you did when it comes out perfect.

It doesn't matter here; how they look, they dissappear anyway. Even the Crumbs !!!
- - - - - - - -
For Almond Pizzelles , do like you said and sub the Almond flavor for the Anise.
I only use Mc Cormicks flavors or order from Fante's of Phila.
I've tried other at the market flavors. Not too good !!!

Remember to use less if you are using Oil Flavors, instead of the Extract.

I'll make a batch of Almond tonite.
Lou
hawk307
Original Author
14 years ago
Hi again Rusty:
I decidedd to make a test batch of Almond Biscotti,
instead of the Pizzelles.

It was getting Late !!!

I made a 1/3 batch ( 1 xlarge egg )

Made it the same as the Anise but subbed the Almond flavor.
Just added more flour to make a soft Dough.

I chopped some Almonds small, added them ( 4 tablespoons),
to the 1/3 batch. 3/4 cup for a whole Batch.

But I messed up, I forgot the Baking Powder.
Remembered when they were almost done.
Didn't follow my own advice. Put everything out on the worktop.

So I brushed the top with egg and Overbaked them a little.

Surprise !!! they were still good but not as light.

The Almond flavor and Nuts, were just about the right amount.
I'll have to try to make the Almonds finer for the Pizzelles.
Tommorrow night, I'll give them a try.

Do I get an " E " for effort ???

Lou
Rusty
14 years ago
Yes, you definitely get an "E" for effort!

Save me a slice! Or 2 or 3 or 4.

I remember that for the recipe I had, I put the almonds in the food processor and ground them to almost a flour-like texture. So I'm wondering if the "Almond Meal Flour" made & sold by Bob's Red Mill would have the same flavor.

Now I'm going to have to dig out the Pizzelle baker again.

But it will be a few days before I have time to try it.
I'll let you know how my experiment comes out.

Thanks,

Rusty
hawk307
Original Author
14 years ago
Rusty:
I'm going to make another 1 egg batch tonight, for Pizzelles
I'll let you know the outcome, for the amounts off Flavor to use and the ground Almonds.

I'll try using the Blender or another gadget I have,to make it fine.
I'll try not to forget the Baking Powder, this time.
Had some more of them this morning. Pretty good.
Lou
hawk307
Original Author
14 years ago
Rusty:
I've been waiting for you to respond, so I thought I would.

Almond Pizzelles:
I made a batch for Pizzelles and used 1/2 of it to make Biscotti.
Just added more flour to make a soft dough.

Put all the Almonds in the Blender, then screened the larger pieces out, using a larger mesh screen.
It made the Almonds like a Cornmeal, to slightly larger
Pieces.

I chopped the larger pieces for the Biscotti.
Put about 8 tablespoons of the finer Almonds in the Batter.
Used the same recipe as the Anise but subbed the Almond Flavor.
They were great, everyone loved them.

Maybe someone could add some tips.
Lou
mustangs81
14 years ago
This is good to know Lou.

I made pizzelles with the pizzelle maker that you gave me. I read many times the instructions that you provided. They cooked well but didn't taste like yours a certainly weren't as delicate as yours (or my grandmother's). I will keep trying; I'm sure I will get the hang of it. I want Gbabies to have the memory of grammy making pizzelles. Thanks Lou!

Cathy
Rusty
14 years ago
Lou, sorry I hadn't responded sooner.
Been busy, no extra time for anything.
So I haven't tried any almond pizzelles yet.
Plus no XL eggs on hand. Hope to remedy that in the next day or two.
I have also got to find a way to extend the handle on the lid of my Pizzelle baker. It's hard to explain how it is, but I always burn my hand when opening it.
There is no extended handle, just a sort of 'lip' for a handle. The steam will get you every time.
Discourages me from using it. That's probably why I only make them once every few years. :>)
Think I'll try just clipping a vise grip to it.

Rusty
hawk307
Original Author
14 years ago
Cathy:
The dough has to be mixed til it is just past soft, a little stiff but not too stiff.
I don't have a measurement, because things vary.
Use Oil not Pam !

Rusty: Use the Large eggs and cut back a 1/4 teaspoon of Baking Powder, 1 tablespoon of Oil and
1 tablespoon of Sugar.

If the small handle is straight; like I remember, maybe someone could make a wood handle for you.
Just cut a slot, in the wood, to fit over your handle.
Drill a hole thru everything and put a nut and bolt , to hold it on.
Or how about one of those large Spring Paper clips ?
Lou
Rusty
14 years ago
Lou, the wood handle is a great idea!
I can do that myself.
Now I wonder why I didn't think of it.
Guess the brain is getting rusty, too, along with everything else. :>)
Can't wait for tomorrow now, to get out there in the garage & dig through the wood scraps to see what I can find.
Thanks, again!
And thanks, too, for the directions for using large eggs. Those I have plenty of.
Will let you know soon how things come out.

Rusty
ysop1016
14 years ago
No XL eggs in stock. Could I sub 4 large for the 3 XL?

Lou's Pizzelle's & Biscotti - It's the season !

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Lou's Pizzelle's & Biscotti - It's the season !

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