Effortless Pizzelle (Print Version)
# Ingredients:
01 -
3 large eggs.
02 -
1 1/2 teaspoons baking powder.
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1 stick (8 tablespoons) of unsalted butter.
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1 tablespoon vanilla extract (or substitute vanilla bean paste or the seeds scraped from 1 vanilla pod).
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1 1/2 cups of all-purpose flour.
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3/4 cup white sugar.
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Powdered sugar for optional topping.
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Non-stick cooking spray.
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1/2 teaspoon kosher salt.
# Instructions:
01 -
Slice butter into chunks, place in a microwaveable bowl, and heat on high for about 45 seconds until fully liquid. Let it cool a bit before using.
02 -
Crack eggs into a big bowl. Toss in the sugar and vanilla. Use a whisk and give it some serious mixing until everything looks smooth and even, taking about 2 minutes.
03 -
Toss in the flour, salt, and baking powder. Stir until it starts coming together, then pour in the cooled butter. Keep whisking for about a minute until it’s silky smooth.
04 -
Cover the bowl and leave it to rest for half an hour. You can also stash it in the fridge overnight; just pull it out and let it get back to room temp for about 30 minutes before using.
05 -
Preheat your pizzelle maker. Spray it lightly with non-stick spray, then drop 2 teaspoons of batter right in the middle of each mold. Close the lid and let it cook for 1 to 1 1/2 minutes until you see a nice golden color.
06 -
Use a thin spatula to transfer your cookies to a wire rack. Repeat until the batter’s gone, letting each one cool completely. Sprinkle some powdered sugar over the top if you like.
# Notes:
01 -
Store the batter in the fridge the night before if you'd like.
02 -
The cookies turn crispy when they cool off.
03 -
If your press is non-stick, you won’t need to spray it repeatedly.