Marinelli Pizzelle Recipe by Meredith

Nonnie's Pizzelles

mmorse77 — 2023-12-23 18:57:25 UTC

For authentic Italian pizzelles, follow the recipe and tips below:

What you'll need:

mmorse77 — 2023-12-23 19:06:37 UTC

Large mixing bowl
Small mixing bowl for dry ingredients
Blender
Cups for measuring dry and liquid ingredients
Teaspoon
Pizzelle iron
Cooking spray

Ingredients

mmorse77 — 2023-12-23 19:13:30 UTC

5 cups all purpose flour
4 tsps baking powder (NO aluminum)
12 large eggs
2 cups sugar
2 cups canola oil
1 fl oz Anise extract
Pinch of salt

TIPS:

Use freshly bought ingredients. I buy a fresh can of baking powder and fresh bag of flour each year.
You can tell if baking powder contains aluminum by reading the ingredients, sometimes certain brands advertise "aluminum free" on the front and others do not. These cookies will have a noticeable metallic aftertaste and mouthfeel if you ignore this warning.

1. Measure out 5 loose cups of flour into the smaller mixing bowl

mmorse77 — 2023-12-23 19:15:29 UTC

2. Add 4 tsps Baking powder

mmorse77 — 2023-12-23 19:16:40 UTC

3. Blend the dry ingredients with a fork, working the powder into the flour with a few stirs.

mmorse77 — 2023-12-23 19:17:25 UTC

4. In the large mixing bowl, add the 12 eggs

mmorse77 — 2023-12-23 19:20:25 UTC

5. Blend the eggs until frothy.

mmorse77 — 2023-12-23 19:22:03 UTC

6 a. Measure out 2 cups of sugar

mmorse77 — 2023-12-23 19:24:08 UTC

Tip: I use the same cup for the sugar and the oil, so I add the sugar first - it doesn't have to be exact. You can also use unbleached sugar but make sure its for baking.

6-b. Pour sugar into egg mixture.

mmorse77 — 2023-12-23 19:25:23 UTC

You can add while blending or just pile it in.

7 a. Measure 2 cups of canola oil.

mmorse77 — 2023-12-23 19:28:09 UTC

7 b. pour the oil into the egg and sugar mixture.

mmorse77 — 2023-12-23 19:28:53 UTC

8. Blend vigorously until all the oil is incorporated.

mmorse77 — 2023-12-23 19:29:36 UTC

9. Add the anise extract.

mmorse77 — 2023-12-23 19:30:09 UTC

10. Toss in a pinch of salt.

mmorse77 — 2023-12-23 19:30:49 UTC

(For this batch, I actually used a bit too much here)

11. Mix well again until batter gets nice and frothy.

mmorse77 — 2023-12-23 19:31:26 UTC

You are now ready to begin adding the flour mixture!

12 a. Start slowly adding the flour to the egg mixture while blending on low/med-low.

mmorse77 — 2023-12-23 19:34:44 UTC

12 b. Add small batches of flour at a time...

mmorse77 — 2023-12-23 19:35:47 UTC

12 c. The batter will begin to thicken...

mmorse77 — 2023-12-23 19:36:15 UTC

12 d. The batter will start to retain a whipped pattern when all of the flour has been added.

mmorse77 — 2023-12-23 19:37:54 UTC

Tip: keep blending on low so you don't start tossing dough...but mix well.

12 e. Batter is ready for cooking...

mmorse77 — 2023-12-23 19:41:21 UTC

Tip: Scrape the sides and gently mix with a spatula...when the batter can momentarily retain the shape of the spatula, you know it is ready and enough flour has been added. You may or may not use all the flour you measured.

13. The set up for baking:

mmorse77 — 2023-12-23 19:47:46 UTC

Tip: Use a small sheet of wax or butcher paper under the pizzelle iron to catch liquid splatters.

Tip: 2 large spoons are best for measuring batter and scraping onto the iron. The fork is for removing cookies when done.

Tip: Plug in the pizzelle iron to allow it to preheat. Irons usually do not have on/off switches, but each model is different. Mine begins to heat when plugged in. Allow to preheat while closed until the light goes OFF.

14 a. Spray the pizzelle iron with non-stick oil.

mmorse77 — 2023-12-23 19:49:57 UTC

Tip: You do this only once, not before every cookie. Make sure to get into the crevices, either with the spray or brush it around with a pastry brush. Spray again only if cookies do not slip off the iron.

14 b. Wipe excess liquid with a towel if necessary.

mmorse77 — 2023-12-23 19:51:29 UTC

Tip: Its better to "overspray" and remove the excess to ensure cookies do not stick to the iron.

15 a. Scoop about a tablespoon of batter for each cookie.

mmorse77 — 2023-12-23 19:53:55 UTC

Tip: You should see how thick the batter is by making an impression and leaving a good trail. If batter is too thin, it will run over the iron.

Tip: use one spoon to dip into batter and the second spoon to scrape it off.

15 b. You are ready for the first press.

mmorse77 — 2023-12-23 19:56:13 UTC

15 c. Gently close the lid and pause before clamping.

mmorse77 — 2023-12-23 19:58:13 UTC

Tip: Let the batter expand a few seconds before clamping to prevent excessive runoff.

16. Know your device's settings.

mmorse77 — 2023-12-23 20:00:35 UTC

My pizzelle iron displays a light that comes ON when the iron is cooking/warming up...

mmorse77 — 2023-12-23 20:01:20 UTC

The light pops OFF with a gentle sound to indicate cookies are DONE...about 45- 60 seconds.

Remove cookies gently with a fork - place on clean, flat surface to cool.

mmorse77 — 2023-12-23 20:02:31 UTC

Tip: I like to scrub my counters before I begin but you can also lay wax paper down.

ENJOY!

mmorse77 — 2023-12-23 20:04:33 UTC

Tip: The first two are usually no good since they taste like the cooking spray, or may have stuck to the iron a bit too much, or sometimes the first batch burns. However they come out, it is time to trouble shoot and evaluate your process and make adjustments as needed.

This particular time, I got them perfect from the start, but that is hardly ever the case.

Other things to consider:

mmorse77 — 2023-12-23 20:05:22 UTC

Problem: Cooking process generates a lot of liquid

mmorse77 — 2023-12-23 20:08:23 UTC

Tip: In between batches, gently wipe away excess liquid. Also this is why you have the wax paper underneath, to catch the splatters. It eventually goes away.

Problem: oops you added too much batter.

mmorse77 — 2023-12-23 20:10:07 UTC

Tip: Sometimes the dollops are too large - let the lid rise and when it stops rising, gently clamp the handle down (helps manage excessive runoff around the edges)

Problem: Runoff

mmorse77 — 2023-12-23 20:11:28 UTC

Tip: Adjust the amount of batter you scoop. But this is basically unavoidable and usually happens.

If batter is consistently runny, batter needs more flour.

Problem: cookies run together

mmorse77 — 2023-12-23 20:12:23 UTC

Tip: Though not as pretty, this is fine. Just pull or cut apart while warm and adjust batter next time.

Problem: Everyone eats all the cookies!

mmorse77 — 2023-12-23 20:15:30 UTC

Tip: Keep making more:)

Tip: Allow to fully cool before bagging or wrapping up for gifts.

Pro Tip: Keep the ugly ones for the kids, gift the prettier ones, and hide a bag for yourself:)