Pizzelles II

May 08, 2023May 8, 20230 4

Make delicious Italian Pizzelles II with this easy recipe

by The Chefin Dessert

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

160

Sugar

10g

Fat

Pizzelles II are a traditional Italian cookie that originated in the Abruzzo region of Italy. These cookies are made using a pizzelle iron, which creates a beautiful, lacy design on the cookie. The cookies are crispy, yet light and airy, with a subtle anise flavor. Pizzelles II are a popular treat for holidays and special occasions, and can be enjoyed on their own or with a cup of coffee or tea. This easy recipe is a great way to make a large batch of cookies to share with family and friends.

Instructions

1.	Preheat the pizzelle iron according to the manufacturer's instructions.
2.	In a large bowl, beat the eggs and sugar together until thick and pale yellow.
3.	Add the melted margarine and anise extract, and stir until well combined.
4.	Sift the flour and baking powder over the egg mixture, and fold in until just combined.
5.	Spoon a tablespoon of the batter onto the pizzelle iron, and close it.
6.	Cook for 30-45 seconds, or until golden brown.
7.	Remove the pizzelle from the iron using a spatula, and let cool on a wire rack.
8.	Repeat with the remaining batter.

PROS

Pizzelles II are a delicious, crispy cookie that are perfect for any occasion.

This recipe is easy to make with a pizzelle iron, and can be made in large batches for sharing.

CONS

While delicious, these cookies are high in sugar and should be enjoyed in moderation as part of a balanced diet.

Pizzelle irons can be expensive and take up a lot of space in the kitchen.

HEALTH & BENEFITS

While Pizzelles II are not particularly healthy, they can be enjoyed as an occasional treat in moderation.
The anise extract in this recipe has been linked to supporting digestion and relieving symptoms of coughs and colds.

	6 eggs
	1 1/2 cups white sugar
	1 cup margarine , melted and cooled
	2 tablespoons anise extract
	3 1/2 cups all-purpose flour
	4 teaspoons baking powder