This pizzelle recipe produces crispy yet beautifully delicate confections to serve to your guests.
The only drawback is that you need to have a Pizzelle Baker in order to make them.
If you don't have a pizzelle baker, some waffle irons may work.
You can also try a griddle pan if you have one of those.
This recipe makes about 2 dozen cookies.
In a large mixing bowl, combine the eggs and sugar and beat until thick. Add the butter and the extract (whichever you are using) at the end.
Combine the flour and baking powder and slowly blend into the batter with a spatula until it is pretty smooth, a bit like pancake batter.
Turn on the pizzelle iron, brush with oil and allow to heat up.
Using a tablespoon, plop the batter onto each circle of the iron. Depending on what kind of iron you have, you may need to a add a little more or less of the batter to make the perfect pizzelle.
Bake for about 30 seconds (time will vary with iron), or until steam is no longer coming out of the iron.
Remove the cookies from the iron, being careful not to get burned!
Allow them to cool completely before dusting the tops with powdered sugar and serving. Or if you like, leave them plain and store them in an airtight container for up to 2 weeks, then dust with sugar before serving.
You can also roll hot pizzelle into a cone shape for a cute, fresh approach to a summer ice cream treat that kids will absolutely love!