Pizzeles- ah that thin, sweet, crispy cookie-treat... They are most often found here around Christmas time. Today, however, we had the waffle iron out from yesterday's waffles and how-conveeenient- the pizzele iron presented itself when we were cleaning the plates. There are times when you just have to stop what you're doing and bake (or in this case wait while these delicate crisps were cooked to perfection four at at time) Elizabeth was right there to whip up the batter. Dinner can wait while the iron is heating. This recipe was inherited as a wedding present from Flora Silvestro- one of the mistresses of the pizzele extraordinaire. I must admit to an occasional pizzele yearning. I remember being in high school and visiting the Silvestros. I always left with a smattering of powdered sugar somewhere on my clothing, no matter how hard I tried to conceal my pizzele consumption. They are just so darn delicious! Thank you Flora for this gift that keeps on giving. Elizabeth says Hi!
Flora Silvestro's Pizzeles
1 cup sugar
1 cup melted butter
2 generous teaspoons pure vanilla extract
1 to 2 teaspoons anise extract- optional
1/4 teaspoon salt
1 teaspoon baking powder
2 cups flour
In a mixing bowl whisk together the eggs, sugar and vanilla (and anise extract if you like). Add the melted butter. Whisk until well combined.
In another bowl sift together the dry ingredients. Add to the egg mixture and blend just until smooth.
Heat your pizzele iron. When hot drop a heaping Tablespoon of batter into the center of each round. A small scoop works especially well. Lower the top and watch carefully. Remove cookies when just done. They should be only barely golden-not quite browned.
Remove to a cooling rack. Sprinkle with powdered sugar. Stand back and watch as they are devoured or store in a sealed container. They are also easily frozen in a zip bag or container for later consumption.