Best Pizzelle Italian Tye Plates 1927 Recipes
PIZZELLE-ITALIAN TRADITION
This requires a pizzelle iron, similar to a waffle iron in appearance. Makes thin wafer-like cookies with snowflake designs, an Italian tradition for Christmas or anytime.
Provided by Tiffany R. Coffman
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 7
Steps:
- In a medium bowl, beat the eggs with an electric mixer until light. Add the sugar, butter, lemon zest and vanilla, mix well. Stir in the flour and baking powder.
- Heat pizzelle iron. Drop batter by teaspoonfuls onto the center of the patterns, close the lid and cook for about 30 seconds. Test the cooking time on the first one, because temperatures may vary. Remove cookies carefully from the iron and cool on wire racks.
Nutrition Facts : Calories 805.5 calories, Carbohydrate 107 g, Cholesterol 267.3 mg, Fat 36.4 g, Fiber 2 g, Protein 14.1 g, SaturatedFat 21.1 g, Sodium 614.5 mg, Sugar 50.7 g
PIZZELLE
People around here don't know what they are. A co-worker brought some in and said "I bet you don't know what these are". Wrong. My grandmother lived in the Little Italy section of town. I got the recipe from her.
Provided by RogerOH
Categories Dessert
Time 33m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Beat together ingredients beginning with eggs and follow the list.
- Refrigerate batter overnight.
- Spoon batter in to your iron at the quantity recommended by the manufacturer.
- Cook for about 1 minute or until golden brown.
- Use the anise oil!
- Trust me the anise extract does not work.
Nutrition Facts : Calories 78.6, Fat 4.3, SaturatedFat 2.6, Cholesterol 28, Sodium 43.9, Carbohydrate 8.3, Fiber 0.1, Sugar 4.2, Protein 1.1
GLUTEN FREE PIZZELLE ITALIAN TYE PLATES
This is my grandmas recipe for tye plates, the only thing I changed was the all purpose free flour to my gluten free flour blend. Note I used any where from 1 1/4 to 1 3/4 flour blend, as this thickens and gets sticker as it sits.... so the thinner the better. Also with the winter weather these flours and starches absorb with...
Provided by andrea collins
Categories Cookies
Time 15m
Number Of Ingredients 5
Steps:
- 1. Beat eggs until thick and lemony coloured
- 2. Add in the sugar beating until thick
- 3. Add in the oil continue whipping in
- 4. Add in the extract and flour blend to recipe and beat well. When adding in the flour as the note above states, start with the 1 1/4 blend, as this thickens and gets sticker as it sits. My regular recipe calls for 1 3/4 reg flour. Yesterday made these and I used 1 1/2 cups blend. Turned out very very good.
- 5. I usually let this stand for a half hour or so, and when I do that they seem to stay crisper longer. You dont have to do that with gluten free
- 6. Preheat and oil your machine, so its ready to go.
- 7. Place a teaspoonful on griddle and bake about 30 seconds, or until the colour you like.
- 8. Remove to rack and cool completely before stacking.
- 9. Place when cooled in a sealed tightly container. I use old coffee cans to store .
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