I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Thursday, December 21, 2006

Italian Pizzelles

These pizzelles are light and crisp. Serve them plain or dusted with powdered sugar. Also, they can be easily shaped while still hot right off the iron and formed into a cone, cylinder, or even a cup and filled with your favorite filling. To keep them crisp, store them in an air tight container.
My Grandmother makes about 60 pizzelles a week. We all love them, I ask her to purposely leave a few pizzelles on the iron longer. I like mine almost burnt, they just taste toastier. I'm always going for the darker ones!

3 eggs
1 3/4 c. flour
1/2 tsp. anise seed or extract (opt.) may also use almond, lemon, whatever you like.
1/2 c. butter - melted (do not use more than a 1/2 cup, must be exact/do not use oil as a substitute).
2 tsp. baking powder
3/4 c. sugar
1 tsp. vanilla extract

Beat eggs and sugar. Add cooled melted butter and vanilla and anise. Sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon. Batter can be refrigerated to be used at a later time. Makes 30 pizzelles.

VARIATION PIZZELLE CON CIOCCOLATTE(with chocolate): Add 3 tablespoons cocoa and 3 tablespoons sugar to the basic Italian Pizzelle recipe. If desired, you may substitute chocolate flavoring instead of the vanilla and anise flavoring.

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