- 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.