i learned to make pizzelle
at the knee of my great-aunt rose
while still quite young
she was an amazing baker
and
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
and
batter scarred box
my memory of my aunt rose floats richly
in the fragrance of these cookies
and
the season
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
filled
with sweet memories
humble gratitude
and
deep joy
Merry Christmas
