Friday, December 24, 2010


i learned to make pizzelle
at the knee of my great-aunt rose
while still quite young

she was an amazing baker
a real stickler
i learned not to lick the spoon
at a very early age

each time i lift
my pizzelle iron
from its tattered 
batter scarred box
my memory of  my aunt rose floats richly
in the fragrance of these cookies
the season
(printable recipe)
3 1/2 cups flour
1/4 tsp kosher salt
1 Tbs + 1 tsp baking powder
4 eggs
2 egg yolks
1 1/2 cups granulated sugar
3 Tbs Anise flavored extract
4 oz unsalted butter--melted and cooled
combine the flour, salt, and baking powder in a large bowl.  In another bowl, whisk the eggs, yolks, sugar, extract and melted butter.  stir into the flour mixture. this batter will be nice and thick, similar to a pate a choux.  drop by the spoonful onto a hot pizzelle iron.  check after 60 seconds for color. you want it to be a light blonde in color.  do not undercook, undercooked pizzelle will not get nice and crispy.  sprinkle with a bit of powdered sugar and serve.
you can form these into cones or cups, or even cut in fourths while they are still warm.  i like to use them for large and beautiful ice cream sandwiches...or rolled and filled with a bit of brandy flavored whipped cream...but i mostly like them just as they are.

one last thing...
wishing you all
a peaceful holiday
with sweet memories
humble gratitude
deep joy
Merry Christmas


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