Anise Pizzelle Cookies
Anise Pizzelle Cookies
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  • 3 eggs
  • 1/2 cup (125 ml) sugar
  • 1/4 cup (60 ml) vegetable oil
  • 1 tablespoon (15 ml) anise extract (see note)
  • 1 pinch salt
  • 1 1/4 cups (310 ml) unbleached all-purpose flour
  • Preparation
  • In a large bowl, with a whisk, beat together the eggs, sugar, oil, anise extract, and salt until well incorporated. With a spatula or whisk, stir in the flour until just moistened. The batter will have the consistency of sticky and slightly runny cookie dough.
  • For each Pizzelle, according to the type of cooking device, place about 15 ml (1 tablespoon) of batter into each preheated iron. Close the device and cook for about 1 minute or until the pizelle is lightly golden brown (avoid over-browning). Remove from the iron with tongs and let cool on a wire rack.
  • If desired, once you remove the Pizzelle from the iron, you can shape it into cone or cannoli-shaped cylinders.
  • Description
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