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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Italian Pizzelles Recipe

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This recipe for Italian Pizzelles, by , is from The Engelhaupt Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Evon Engelhaupt


3 eggs, beaten
cup sugar
cup butter, melted
1 cups sifted flour
1 tsp baking powder
2 tsp vanilla extract
1 tsp anise seed or extract

Add and beat ingredients together in order listed. Drop by rounded spoonful onto center of preheated grid. Close lid immediately. Allow to cook till steaming stops - about 30-60 seconds. Remove with utensil. Allow to cool on a wire rack or towels. While hot, they may be rolled into a cylinder or shaped into a cone! Dust with powdered sugar, if desired.

Lemon Pizzelles: Omit vanilla and anise, add 2 tsp lemon extract and 1 tbsp grated lemon peel
Chocolate Pizzelles: Mix 3 tbsp cocoa and 3 tbsp sugar and add to recipe
Nut Pizzelles: Add 1 cups very finely chopped or ground nuts to recipe or to the chocolate pizzelles




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