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* Pizzelle, a cookie from Italy.
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Place butter in a small saucepan and hot over low heat till melted.
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Remove from the heat and set aside till cooled.
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Thoroughly stir together the flour and the baking pwdr in a bowl.
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beat the Large eggs till frothy.
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add in sugar and lemon juice and continue beating till the mix is light.
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Beat in lemon zest and anise extract.
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Add in dry ingredients, beating lightly, till the mix is smooth.
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Lightly beat in the cooled butter till incorporated.
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10
Lightly brush the interior surfaces of a seasoned pizelle iron with flavorless vegetable oil, being sure to cover all the grooves and indentations.
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11
Heat the iron till a drop of water sizzles when sprinkled on the interior surfaces.
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Remove iron from the heat and, holding it over waxed paper, drop about 2 Tbsp.
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batter onto the center of one side.
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Immediately close the iron and scrape off the batter which squeezes out the edges.
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Place the iron on the burner and bake turning from one side to the other every 20 seconds and opening the iron frequently to check the wafer for doneness.
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When it is light gold on both sides, quickly remove it from the iron, using tongs or possibly a fork, and lay flat, on a wire rack till cold.
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Repeat this process till all batter is used.
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18
Store the wafers in an airtight container for 3-4 days.
