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6 eggs (3) 3 1/2 c. flour (approximately; 1 3/4) 1 1/2 c. sugar (3/4) 1 c. margarine (1/2 lb., 1/2 c.)* 4 tsp. baking powder (2 tsp.) 2 Tbsp. vanilla or anise seed (1 Tbsp.) *Don't use more than 1 cup and don't use oil substitute. Chocolate Pizzelles: 1/2 c. cocoa 1/2 c. sugar 1/2 tsp. baking powder Add these ingredients to those in the recipe shown. Beat eggs, adding sugar gradually (beat until smooth). Add cooled melted margarine and vanilla or anise seed. Sift flour and baking powder and add to egg mixture. Dough will be sticky enough to be dropped by spoon. Place rounded teaspoon of dough in center of pizzelle iron. Bake approximately 35 seconds or until lightly browned. Cool on paper towels. Stack when cooled. Store in airtight container. Pizzelles become very soft when weather is humid. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |