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(an Italian [or Eastern European] pastry) |
| line # | qty | ingredients | notes |
| 1 | 4 | eggs | well beaten |
| 2 | 1 cup | sugar (honey) | |
| 3 | 1 | lemon | adjust for taste |
| 4 | 1 tbls | lemon rind | adjust for taste |
| 5 | 1 | orange | adjust for taste |
| 6 | 1 tbls | orange rind | adjust for taste |
| 7 | 1/2 # | butter | |
| 8 | 1-2 tsp | anise (preferrably real) | adjust for taste |
| 9 | 1-2 tsp | vanilla (preferrably real) | adjust for taste |
| 10 | 4 tsp | salt | |
| 11 | 2-5 cups | flour | adjust for managing |
| 12 | |||
| 13 | |||
| 14 | |||
| 15 |
Directions
| cream the butter with the sugar
Combine and mix ingredients well. add flour till dough is not runny and is managable (remember you can always add more flour) >>>>> Maybe place dough in fridge prior to use. This can enhance handling. place appropriate sized dough balls on iron (to fit iron) (a Pizelle iron is suggested, a waffle iron may work well enough, or you can experiment) & cook maybe 30 seconds to 1 minute --- adjust time for finished texture. Place cookies on towel (paper) to cool. They taste great warm. Of course the dough is also good to eat. tradition is to put cooled Pizzeles in bags for stroage and delivery
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Notes
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Source or Contributed by ...
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200401a
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