Rainbow Pizzelle

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

Mix:

3 eggs

1 tsp vanilla

1/4 c & 2 Tbsp oil

1/3 c & 1Tbsp sugar

1 1/4 c flour

1 tsp baking powder

pinch salt

Drop by heaping teaspoon onto a hot pizzelle iron.

Cover with: confetti sprinkles

Don’t be stingy.

Keep closed as it sizzles and steams.

Done when edges are golden, 30 seconds to a minute.

Use fork to remove to cooling rack.

Lay flat until cooled.

Store at room temp.

Last almost a week in cool weather.

Makes 45 cookies

 

NOTES

  • If you have a new pizzelle iron, you may need to lightly coat it with oil to avoid sticking.
  • To clean up any stray sprinkles that may stick to the iron: don’t add sprinkles to the last few pizzelle. Put the batter where the sprinkles are. The sprinkles will bake into the pizzelle leaving the iron clean.
Top with as many sprinkles as you can.
Notice that the center, where the pizzelle cooks, is clean.
The only sprinkles that remain on the iron, are those that didn’t touch batter.
To clean stray sprinkles, don’t add sprinkles to the last few pizzelle. Instead, use the batter where the sprinkles are.
One side will look like the above picture, the other will look like this. I think the other side is prettier & consider that the “front.”

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