Adapted from a recipe in the December 1996 issue of Eating Well. Of course, you need a pizzelle iron to make these. This is a low-fat recipe that is delicious. Traditional pizzelles have 8.5 grams of fat. These have less than 2 grams.
In a large bowl, beat egg whites, eggs, and sugar with an electric mixer on high speed until light and thick, about 5 minutes. On low speed, beat in oil, melted butter, and milk. Stir in aniseed, anise oil (if using), lemon or orange juice, vanilla, and salt. Add flour and beat on low speed just until a smooth batter forms. Do not over-beat. The batter will be loose and sticky.
In the meantime, preheat pizzelle iron. Lightly oil or coat with nonstick cooking spray. Using a tablespoon, scoop up some batter and, using a second spoon, push the batter onto the center of the heated iron (most irons have spaces for two pizzelle cookies). Use enough batter to make a good-sized cookie without excess batter oozing out of the iron. Some experimentation will reveal the right amount for your iron. Close the iron and bake until golden (30 seconds to one minute, depending on the heat of your iron). Remove with a spatula and cool on a wire rack. Yield: about 3 1/2 dozen pizzelles.
Once cool, stack in an airtight container or a plastic bag. Pizzelles will keep for several weeks.
VARIATIONS: When a pizzelle is fully baked, it stays soft for a few seconds. You can mold it between two bowls to make "edible bowls" for ice cream, or wrap around a cone mold to make home-made ice cream cones.
CHOCOLATE PIZZELLES: Increase sugar to 1 3/4 cups. Omit aniseed and anise oil. Substitute 2-3 tablespoons of chocolate syrup for lemon/orange juice, and add 1/2 cup of cocoa with flour. Note: I have tried adding chocolate chips, but they tend to burn when exposed to the iron, so I do not recommend this.
ALMOND PIZZELLES: Omit anisseed and anise oil. Add 1 tablespoon of almond extract (the vanilla extract from the recipe can be used as well, optionally). Optionally add slivered or thinly sliced almonds to batter.
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Serving Size: 1 Serving (27g) | ||
Recipe Makes: 40 Servings | ||
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Calories: 90 | ||
Calories from Fat: 56 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 33.4mg | 10 % | |
Sodium 2138.5mg | 74 % | |
Potassium 23.3mg | 1 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 6.3g | ||
Protein 1.9g | 3 % | |
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: 90
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