Italian Wafer Cookies
In a bowl, sift together the flour and baking powder.
In the bowl of your electric mixer, beat together the eggs and sugar, Add the melted butter, vanilla extract, and anise seeds. Add the flour mixture and beat until smooth.
Preheat your pizzelle baker according to the manufacturer's directions. When preheated, lightly spray the pizzelle grids with non-stick spray or lightly brush with vegetable oil.
Drop batter by rounded tablespoonful onto center or each preheated grid pattern.
Close lid and bake approximately 40 to 50 second depending on your preference for browning and/or the consistency of your batter.
Lift the lid and remove the cooked pizzelles with the edge of a fork or a thin spatula. Place them on paper towel lined cooling racks in single layers.
Cool baked pizzelles completely and lightly sprinkle each with powdered sugar. Continue making pizzelles until all the dough is used.
When completely cool, wrap them in groups of six (6) in plastic wrap and place them in airtight containers. Pizzelles can be made ahead and frozen for up to 3 months.
Makes approximately 30 Pizzelles.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 79 | ||
Calories from Fat: 54 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 33.1mg | 10 % | |
Sodium 42.5mg | 1 % | |
Potassium 21.6mg | 1 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.8g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 79
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