Pizzelle (Print Version)
# Ingredients:
01 -
8 tablespoons (1 stick) unsalted butter.
02 -
3 large eggs.
03 -
3/4 cup granulated sugar.
04 -
1 tablespoon vanilla extract (or 1 tsp vanilla bean paste or seeds from 1 vanilla bean).
05 -
1 1/2 cups all-purpose flour.
06 -
1 1/2 teaspoons baking powder.
07 -
1/2 teaspoon kosher salt.
08 -
Cooking spray.
09 -
Powdered sugar for serving (optional).
# Instructions:
01 -
Cut butter into pieces. Place in a microwave-safe bowl and microwave on high until melted, about 45 seconds. Set aside to cool.
02 -
Place eggs, granulated sugar, and vanilla in a large bowl and whisk vigorously until homogeneous, about 2 minutes.
03 -
Add flour, baking powder, and salt, and whisk to combine. Add the cooled butter and whisk until completely smooth, about 1 minute.
04 -
Cover the bowl and let the batter rest for 30 minutes. Alternatively, store in fridge overnight, bringing to room temperature for 30 minutes before using.
05 -
Preheat pizzelle press. Lightly coat with cooking spray and portion 2 teaspoons of batter into center of each form. Close press and cook until lightly golden-brown, 1 to 1 1/2 minutes.
06 -
Transfer to wire rack with thin spatula. Repeat with remaining batter. Cool completely. Dust with powdered sugar if desired.
# Notes:
01 -
Batter can be made ahead and refrigerated overnight.
02 -
Cookies will crisp up when cooled.
03 -
Non-stick press won't need repeated spraying.