Pizzelle These crisp cookies are a popular sweet in Abruzzo for celebratory events. They are light, simple, and delicious and are a great accompaniment to gelato or sorbet—or on their own, with a platter of ripe summer fruits. Pizzelle can be made several days ahead and kept in a sealed plastic container until serving, though dust with the confectioner’s sugar at the last minute.
Yield Makes about 18 (4-inch) pizzelle
Ingredients 1 ¾ cups all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon kosher salt 3 large eggs ¾ cup sugar 1 ½ teaspoons pure vanilla extract ½ teaspoon anise or almond extract 1 stick (½ cup) unsalted butter, melted and cooled Vegetable-oil cooking spray Confectioner’s sugar, for dusting
Recipe Preheat your pizzelle iron. Stir the flour, baking powder, and salt together in a medium bowl. Whisk the eggs, sugar, vanilla and anise in a large bowl until smooth and slightly foamy. Stir in the flour mixture just to combine. Stir in the melted butter just until the batter is smooth; don’t overmix. (The batter will be thick.) Lightly spray the preheated pizzelle iron with cooking spray. Dollop about 2 tablespoons batter into each mold and close the lid. Cook until the pizzelle are golden, about 1 minute. Transfer to a rack to cool and crisp. Repeat with the remaining batter. Break off any rough edges. When ready to serve, dust the cooled pizzelle with confectioner’s sugar.
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