Sunday, January 17, 2016

The Enthusiastic Kitchen Elf's Zesty Almond Pizzelle

One of our best friends gave the Enthusiastic Kichen Elf a pizzelle maker for Christmas. I groaned inwardly when he opened it - another kitchen tool to take up cabinet space, another kitchen tool that only has one purpose, another...[imagine much grumbling]. But D did a test run at a family dinner on Friday  and, one bite in, I was a huge fan! I don't care for sweets too much, but these cookies are amazing...and simple. Perfect!

He started with the recipe included with his machine, then made a few adaptations.

  • 3 large eggs
  • 3/4 C organic granulated sugar
  • 1 t pure vanilla extract
  • 1 t pure almond extract
  • 1 3/4 C flour
  • 2 t baking powder
  • 1/2 C melted butter
  • zest from 1 organic lemon
  • oil for greasing the pizzelle maker (he used a non-aerosol grapeseed oil spray)

In a large mixing bowl, beat the eggs, sugar, vanilla and almond extracts until well combined. In a medium mixing bowl, stir together the flower and baking powder.

Add the melted butter to the egg mixture. Then, with a wooden spoon, fold in the flour mixture and the lemon zest. The batter will be thick.

Heat your pizzelle iron. Lightly grease with oil. Cook the pizzelle according to the instructions that came with your iron. D's suggested 1 to 2 t of batter per pizzelle.

The pizzelle cook rapidly, browning in about a minute or two. D used a setting between 3 and 4 on his machine. Remove the pizzelle from the iron, and cool. As the pizzelle cool, they will harden. 

Repeat till all the batter is gone. You can use a pair of kitchen shears to trim any ragged edges. Or leave them rustic.

He served them with small bowls of Rambutan-Ginger Dry Ice Sherbet that R made.

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