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Anise Pizzelles

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Servings: 24 cookies
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 3 large eggs
  • ½ cup granulated sugar
  • 8 Tablespoons unsalted butter, melted and cooled to room temperature
  • 1 Tablespoon Boyajian Anise Flavor
  • Confectioner's sugar for coating (optional)

Equipment

  • 1 pizzelle press

Method
 

  1. Pre-heat pizzelle press, making sure the heating plates are clean.
  2. In a small bowl, whisk together flour and baking powder. Set aside
    1½ cups all-purpose flour, 2 teaspoons baking powder
  3. In a medium bowl, whisk together eggs and sugar, until thickened. Gradually add melted butter and Anise flavor until fully combined.  Slowly add dry ingredients to form a thick batter. Do not over-mix.
    3 large eggs, ½ cup granulated sugar, 8 Tablespoons unsalted butter, melted and cooled to room temperature, 1 Tablespoon Boyajian Anise Flavor
  4. Place approximately 1 tablespoon of batter in the center of each pizzelle plate and cook until golden brown.
  5. Remove using a small fork or spatula and place on cooling rack.
  6. Repeat with remaining batter.
  7. If desired, dust with confectioner’s sugar after completely cooled.
    Confectioner's sugar for coating

Notes

Can be stored in airtight container for up to 2 weeks.

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