“Pizze” means flat in Italian, and these flat, crisp waffle cookies based on an Italian recipe make for great ice cream sandwiches, or just for snacking on their own!
large eggs, at room temperature
cup (150 g) granulated sugar
cup (115 g) unsalted butter, melted
tsp (5 mL) vanilla extract
cups (260 g) all-purpose flour
tsp (6 g) baking powder
pinch ground cinnamon
pinch ground nutmeg
tsp (2 g) anise seed (optional)
The pizzelle will keep for up to a week in an airtight container.
Whisk the eggs, sugar, melted butter and vanilla by hand in a large bowl. Sift in the flour, baking powder, salt, cinnamon and nutmeg and stir until blended. Stir in the anise seed, if using.
Heat a pizzelle iron until ready and grease lightly (if called for). Spoon a bit of batter into the centre of the iron, close and cook for about 2 minutes, or according to manufacturers’ instructions. Remove the pizzelle and repeat with the remaining batter. The final yield will depend on the size of the pizzelle iron.