Monthly Archives: December 2013
The faint smell of Anise PIZZELLES is throughout the house for a couple of days. If you like a hint of licorice, this is the cookie for you. On the internet, you can find all sorts of flavors to make your PIZZELLES (vanilla, rum, Amaretto, almond, chocolate). They can also be rolled around a wooden spoon handle right off the Pizzelle iron. Let them cool and fill with any type of cream filling; there are many great combinations. The French make a brown sugar type that tastes like a waffle cone (Galette). Right now, I’d like to share the Anise flavored. This batch makes about 6 dozen. Take your time, grab a glass of wine and make some PIZZELLES! Enjoy.
The original recipe card is not too difficult to follow. Anise Extract can be found in the baking aisle of the grocer. I use the smallest scoop available for my dough. It is quite moist. Watch how long you leave on the iron, they burn easily! A maximum time of 1 minute should be watched. CAN’T HAVE EGGS? EGGBEATERS WORKS JUST FINE!
1 cup chopped. Mission figs
1\2 cup pecans
1/4 cup dark raisins
Chop well in food processor til medium fine
2 1/2 Tbsp white sugar
1 egg white
1stick unsalted butter room temp
1/2 cup white sugar
1/2 cup light brown sugar
Beat well until light and forms a ball
Add 1 tsp salt
1 tsp baking soda
1 tsp vanilla flavoring
2 cups flour
Mix well ….. Form into log and cut into 3rds. Wrap in wax paper and chill dough.
On wax paper Roll out one of your sections into a rectangle about 1/4 thick, spread fig filling on dough, wrap tightly using wax paper as you lift and roll into taught log. Wrap in wax paper again and refrigerate.
Do this 2 more times with the other pcs of dough.
Preheat oven to 325….. Slice cookies about 1/4 inch and lay on cookie sheet with parchment paper.
Bake about 10-12 min. Check them after 10 minutes.
Let set on pan about 5 min. Remove with spatula and completely cool.
Makes about 36 cookies!