Pizzelles – Italian Waffle Cookies
Italian Waffle Cookie. Anise and Whiskey flavored.
A Monteparte Family favorite!
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Pizzelles – Italian Waffle Cookies
Italian Waffle Cookie. Anise and Whiskey flavored.
A Monteparte Family favorite!
|
| Servings | Prep Time |
| 3-4dozen | 10minutes |
| Cook Time | Passive Time |
| 90minutes | 8hours |
|
|
Ingredients
- 6 Eggs
- 1 1/2cup Sugar
- 1 1/2tsp Pure Anise Oil
- 2tsp Vanilla Extract
- 1 1/2Tbs Whiskey
- 1/2cup Melted Butter(1 stick)
- 1/2cup olive oil
- 2 1/4cup Gluten Free Baking Mix
- 1 tsp salt
- 1/2cup Ground Walnuts
Instructions
- Cream the eggs, sugar, anise, vanilla, whiskey, butter and oil together. Mix well.
- Add in the dry ingredients, Baking Mix and salt. Mix well.
- Fold in the ground walnuts.
- Cover batter with cling wrap and refrigerate at least 4 hours. It is best if the batter sits overnight.
- Heat the iron and drop by spoons onto the iron.
- Cook approximately 2 minutes. Adjust accordingly the time to the the amount of batter you drop per cookie.
- Remove cookies and cool flat on paper. Flip the cookies to make sure they cool evenly with no condensation.
- Once cooled, place the cookies between paper towels and store in a tin or container.
Recipe Notes
Gram always made the batter the day before making the pizzelles.
My pictures show a double batch I baked for Christmas. The double batch yielded 7 dozen waffle cookies.
