My mom had 8 different versions she experimented with. 4 for thin, and 4 thick. Hopefully my German translation skills will be understood. This one is the best.
the flour is sifted to a Teigbrett (Bowl). In the middle is a well (Make a well in the middle)- add to the middle vanillian sugar, sugar, salt, lemon rind, lemon juice, and eggs are transferred into middle part of the flour, mix well . Then there goes in the cut in pieces of cold butter (margarine), covered them with flour, and mixed to a lump together and kneaded by the middle of all ingredients quickly into a smooth dough. Should it be sticky, is then added more flour. For the dough you form an inch-thick roll, cut about 2 cm long pieces on it, rolls it into balls, sit each on the motifs of the well-heated lightly greased Waffeteisens (Pizzelle iron) and bake it until golden brown on both sides. about 3 minutes.
More variations to follow....
If you don't sift the flour, you're using too much. We never used the Vanillian-Zucker, because you can't find it in America. But I did find it on-line.
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 90 (52%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 108.4mg||33 %|
|Sodium 84mg||3 %|
|Potassium 48.7mg||1 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 16.2g|
|Protein 4.3g||6 %|
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Calories per serving: 172
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