Aniseed pizzelle
Italian pizzelles made with aniseed oil. You will need to have a pizzelle iron to make these biscuits. This recipe makes a very large batch.
Ingredients
Serves: 120
- 12 eggs
- 400g caster sugar
- 475ml vegetable oil
- 1/2 teaspoon aniseed oil
- 2 tablespoons whisky
- 500g plain flour
Method
Prep:15min ›
Cook:30min ›
Extra time:8hr chilling ›
Ready in:8hr45min
- In a large bowl, whisk together eggs, sugar, vegetable oil, aniseed oil and whisky until well blended. Gradually stir in flour until fully incorporated. Cover, and refrigerate overnight.
- Preheat a pizzelle iron, and coat lightly with oil. Drop tablespoons of batter onto the centre of the patterns. Close the lid, and cook until steam no longer comes out, about 1 1/2 minutes. Check, and adjust cooking time if necessary. Carefully remove biscuits, cool and store in an airtight tin at room temperature.
Note
Use crushed aniseeds if you can't find aniseed oil.
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Reviews & ratings
Average global rating:
(9)
Reviews in English (8)
I've been making Pizzelles for more than 20 years. Storage is the Biggest Issue! Around Christmas, huge humidity issues ... I store my pizzelles in a glass Jar with those little "stay-fresh Silica Gel capsules that come in vitamin/medicine jars & also new shoe boxes". (What a HUGE difference!!!! BEWARE: if you have children that can access cookies, put them high up so they cant access the little chemical packs". Especially helpful for large batches... not that they last very long at all.... - 13 Dec 2009 (Review from Allrecipes US | Canada)
No you can't use a wafflle iron! Butter makes the difference and makes them crisp. Anise oil, lemon oil et. is much better than he extracts in these flavors. Also, add lemon zest or orange zest to the batter. I've never heard of using Anise seeds in these...I wouldn't like that and as far as I know th anise oil is authentic not the seeds. - 06 Oct 2009 (Review from Allrecipes US | Canada)
my grandmother has made these a long time and you do not have to use anise oil. juniorscout - 10 Feb 2003 (Review from Allrecipes US | Canada)
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