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| | Pizelle
1/2 cup of margarine, at room temperature
2/3 cup of sugar
4 eggs, well beaten
1 teaspoon of vanilla or anise extract
1 1/2 cups of flour
1 teaspoon of baking powder
a pinch of salt
1/3 cup of finely chopped nuts, optional
Cream margarine in bowl. Add sugar; beat until light and fluffy. Add eggs and vanilla or anise extract; beat well.
Sift flour, baking powder and salt together into separate bowl. Gradually add flour mixture to margarine mixture; beat well after each addition. Fold in nuts. Batter should be soft and sticky.
Lightly grease pizelle iron; follow manufacturer's directions for baking. Use approximately 1 rounded teaspoon batter for each pizelle. Discard first one or two cookies; they absorb excess oil from iron.
Makes 3 dozen |
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