On cookie day with Raffaela, she also arrived prepared to make Pizzelles, another of my favorites.  The recipe follows.

Nonna Raffaela Cutone’s Pizzelles

Ingredients:
12 eggs
2 cups sugar
2 cups Mazola oil
2 ounces Sambuca or Anisette (or more  if you like)
2 teaspoons baking powder
the grated rinds of 2 large lemons
4 cups four (or more to achieve proper batter consistency)

Directions:

Mix 12 eggs with electric mixer.  Keep the mixer running while adding sugar, rind, Anisette, and oil.

Mix baking powder with flour, then add to batter a little at a time.

The batter should be the consistency of thick yogurt.  It needs to set up on a teaspoon and drop in thick dollops.

Pizzelles are baked on a Pizzelle Baker, which is a waffle-baker type appliance.  Using a teaspoon, place a small dollop of batter in the center of the baker.  It’s better for a cookie to be a bit small than to have the batter ooze outside the imprint.

The ones Raffaela brought to my house baked two cookies at a time.  One baker made cookies about 4 inches in diameter.  The other one made 3-inch cookies.

Delicious.

GEB

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