Ingredients:
- 3 eggs
- 3/4 cup sugar
- 8 Tbs. (1 stick) unsalted butter, melted, plus
more for brushing - 2 tsp. vanilla extract
- 1 tsp. finely grated lemon zest
- 1 3/4 cups all-purpose flour
- 2 tsp. baking powder
Directions:
In a mixing bowl, whisk together the eggs and sugar until light yellow and thick ribbons fall from the whisk, 2 to 3 minutes. Add the 8 Tbs. melted butter, the vanilla and lemon zest and whisk until blended.
Over a sheet of waxed paper, sift together the flour and baking powder. Fold the flour mixture into the egg mixture in two additions, folding each addition just until blended.
Heat a pizzelle maker according to the manufacturer's instructions. Brush lightly with butter and spoon about 1 Tbs. of the batter onto the pizzelle maker. If any batter oozes out, cut it off immediately. Cook according to the manufacturer's instructions until golden brown. Transfer the pizzelle to a wire rack and let cool. Repeat with the remaining batter.
Over a sheet of waxed paper, sift together the flour and baking powder. Fold the flour mixture into the egg mixture in two additions, folding each addition just until blended.
Heat a pizzelle maker according to the manufacturer's instructions. Brush lightly with butter and spoon about 1 Tbs. of the batter onto the pizzelle maker. If any batter oozes out, cut it off immediately. Cook according to the manufacturer's instructions until golden brown. Transfer the pizzelle to a wire rack and let cool. Repeat with the remaining batter.
Makes about 25 pizzelle.
Williams-Sonoma Kitchen.
Rated 5 out of
5
by
theeducatedshopper from
Pizzelles with Pizzazz! A keeper recipe!
This recipe is so much better than the original one that I tried. I was so excited to get the Chef's Choice Pizzelle maker and it works awesome!!! It is so easy to use and clean. This pizzelle recipe was not too eggy like the recipe that came with the maker. I think the lemon had a little to do with this. I made 33 pizzelle's with this recipe. This recipe is flavorful and the pizzelles come out really crisp about 1 minute later!! Definitely a keeper recipe. Thanks again Williams Sonoma!
Date published: 2013-12-17