The classic is made with anisette extract or anise

Makes 60 Pizzelles

• 3 ½ cups of all purpose flour

• 4 tsp. baking powder

• 6 eggs

• 1 ½ cups sugar

• 1 cup unsalted butter, (2 sticks) melted and cooled

• 2 Tbsp. vanilla or anisette

1. Preheat the Pizzelle iron.

2. Whisk flour and baking powder over a piece of parchment or bowl. Set aside.

3. Beat the eggs in a large mixing bowl and gradually add the sugar and beat until smooth.

4. Add the cooled melted butter and flavorings and mix. Add the flour mixture and blend.

5. Place 1 heaping Tbsp. of batter in the center of the bottom of the Pizzelle iron and squeeze the handles of baker together and clamp closed. Bake the cookies for about 20-30 seconds or until they are golden in color. Remove the cookies to a rack to cool completely.

6. Store in an airtight container. Serve plain or sprinkle with a light dusk of confectioners’ sugar and cinnamon.

Chocolate Pizzelles

Use above recipe and whisk into the flour mixture.

• ½ cup cocoa powder

• ½ tsp. baking soda