Makes 60 pizzelles.
This recipe makes a thicker, firmer pizzelle.
2 cups granulated sugar
1/2 pound butter (2 sticks), melted
2 teaspoons vanilla extract
1 (or 2) teaspoons anise seed**
1 tablespoon anise extract
4 tablespoons baking powder
7 cups all-purpose flour
Preheat pizzelle iron. Coat with cooking spray and wipe off excess with a paper towel. You do not have to re-apply.
Beat eggs and sugar. Add cooled melted butter, vanilla extract, anise seeds, and anise extract. Sift flour and baking powder in a bowl and add to the egg mixture. Beat for a few minutes, or until the batter becomes thick. It will have a dough-like consistency. Knead with your hands for a couple of minutes until dough is smooth and has a sheen. With your hands, roll into one-inch round balls and place in the center of the pizzelle iron grids. Close the cover of the iron and bake for about 45 seconds, or until golden brown. Remove from iron and place on a cookie rack to cool.
Dust with confectioner's before serving, if desired.
Pizzelles will last for a couple of weeks if stored in an air-tight container and kept in a cool area.
**The original recipe calls for 1 teaspoon anise seed.
I also found this whole wheat pizzelle recipe. Enjoy!
recipe via: food blogga