Pizzelle

Steps

1. Plug in the pizzelle iron and let it heat fully, about 10 minutes.
2. Beat the eggs and sugar in a large bowl with a mixer on medium until thick and pale, about 2 minutes. Beat in the melted butter, anise extract and vanilla.
3. Whisk the flour, baking powder and salt in a small bowl and stir them into the egg mixture until smooth. The batter should be thick and soft and drop slowly from a spoon.
4. Brush the plates of the iron lightly with oil before the first batch and wipe off any extra. Most irons will not need more after that.
5. Drop a heaping tablespoon of batter just behind the center of each pattern and close the lid. Bake for 45 to 90 seconds, until the steam slows and the pizzelle are pale gold. The first one or two are a test, so adjust the batter and the time to suit your iron.
6. Lift them off with a thin spatula and cool them flat on a rack. They turn crisp within a minute. Trim any rough edges with kitchen scissors while they are still warm.
7. Repeat with the rest of the batter. When they are completely cool, dust them with powdered sugar.

Good to know

• Not a fan of anise? Leave it out and use 1 tablespoon of vanilla, or use 1 teaspoon of lemon extract with the grated zest of 1 lemon.
• Storage: layer cooled pizzelle in a tin with parchment between them for up to 1 week, or freeze them for up to 1 month. If they soften, warm them on a baking sheet at 300°F for 3 to 5 minutes and let them cool again.
• To shape them, wrap a hot pizzelle around a cannoli form or the handle of a wooden spoon, or press it into a small bowl. Work quickly, one at a time, before it crisps.