Best Hungarian Pizzelle Recipes
HUNGARIAN PIZZELLE
My Hungarian grandmother makes this thin and delicate version of the traditional pizzelle. Sprinkle with confectioners' sugar and store in an airtight container.
Provided by Jennifer S
Categories World Cuisine Recipes European Italian
Time 21m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat pizzelle iron according to manufacturer's instructions.
- Beat sugar and eggs together in a bowl using an electric mixer. Add butter, anise extract, and vanilla extract; beat until blended. Add flour and baking powder gradually; beat until smooth batter forms.
- Drop a spoonful of batter onto the preheated iron. Bake until golden, about 45 seconds. Carefully remove pizzelle and cool on a cooling rack.
Nutrition Facts : Calories 198.5 calories, Carbohydrate 18.7 g, Cholesterol 77 mg, Fat 12.8 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 7.7 g, Sodium 140.1 mg, Sugar 12.7 g
THIN & CRISP PIZZELLE
Steps:
- Preheat a pizzelle maker, and lightly mist the plates with non-stick spray. Wipe the plates of the pizzelle maker lightly, to remove any excess.*
- Place the eggs, sugar, anise seed, vanilla, and anise extract in a medium bowl and whisk to combine.
- Stir in the melted butter.
- Add the flour, baking powder, and salt, and mix until smooth.
- Place about a tablespoon of batter on each of the hot pizzelle maker plates, and close the lid.
- Cook until only a few wisps of steam are escaping from the pizzelle maker, and the pizzelles look lightly golden.
- Use a fork or small spatula to remove the cooked pizzelles to a wire rack to cool.
- Dust with powdered sugar, if using.
Nutrition Facts : Calories 76 kcal, Carbohydrate 10 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 17 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
AUNT PHILLOMENA'S PIZZELLE
At the holidays, these crisp, simple cookies are stacked everywhere in Italian kitchens. My family was from Abruzzi, and my mother always used the recipe from her older sister. You can scent these cookies with orange, almond or lemon or just vanilla, but we always made plenty with anise at Christmas. You can use a simple stove-top pizzelle maker or an electric one. I prefer the kind without a non-stick coating. A little shot of cooking spray or a wipe with some cooking oil helps prime the press. Like pancakes, you will probably throw away the first one.
Provided by Kim Severson
Categories dinner, lunch, cookies and bars, side dish
Time 1h
Yield About 4 dozen
Number Of Ingredients 8
Steps:
- Whisk together flour, baking powder and salt in a small bowl. In a larger bowl, beat eggs and sugar until blended and slightly fluffy, 3 to 5 minutes. Slowly add cooled, melted butter, vanilla and anise and mix until incorporated well. Mix in dry ingredients a cup or so at a time, until batter is smooth but thick.
- Using 2 spoons, one to scoop up the batter and the other to ease it onto the iron, drop batter onto the center of a well-heated pizzelle maker. For smaller, 3-inch pizzelles, use a generous teaspoon of batter. For the 5-inch, use about a tablespoon.
- Cook for 30 to 40 seconds, or until just lightly brown. Gently remove to a rack or plate to cool.
Nutrition Facts : @context http, Calories 46, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 31 milligrams, Sugar 4 grams, TransFat 0 grams
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