Tuesday, March 3, 2009

Pizzelle posted by Mildred Cafarella Sinor and a variation from Jenny DeFina

2 sticks of butter
1 1/4 cups sugar
6 eggs
1 1/2 tsp anise oil
1 tsp cinnamon
4 cups flour

Melt butter and let cool. Mix 3 eggs and 1/2 cup sugar. Mix in anise and cinnamon, then add the remaining eggs, sugar and butter (cooled). Slowly add the flour a little at a time just until the batter isn't wet. Allow to rest in the fridge for 20 mins. Then either spoon the dough in your iron or make balls about the size of a walnut and put into pizzelle iron.

A variation of this came from my cousin Jenny Cincotta DeFina at a party recently. She uses the anise(anise extract is good but you might also try grinding anise seed.), but she also adds ground walnuts to the batter. I would say that any nut would work for this, but the taste is rather subtle. Almond or Pine nuts might be good for this purpose as well.

I would like these with almond instead of anise. My partner John does not like anise(What is wrong with him?)so I would only do it that way here.

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