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1
Toast the anise seeds in a small skillet over medium-high heat, shaking the pan constantly so they dont burn, for about 1 minute, until they are golden brown and fragrant.
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2
Pour the seeds onto a plate and set them aside to cool to room temperature.
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3
Combine the sugar, egg whites, vanilla, and salt in a medium bowl and whisk until the ingredients are smooth.
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4
Add the butter and whisk to incorporate.
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5
Add the flour and anise seeds, and whisk until the flour is no longer visible.
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6
Transfer the batter to an airtight container and refrigerate to chill for at least 2 hours or as long as one week.
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7
Spray the inside surfaces of an electric or handheld pizzelle iron with nonstick cooking spray.
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8
Preheat the pizzelle iron over medium-high heat.
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9
Spoon 1 tablespoon of batter in the center.
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10
Close the iron and cook until it is deep golden on each side, 2 to 3 minutes, turning often.
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11
Open the iron and, using a small spatula or knife, carefully remove the pizzelle to a flat surface to cool.
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12
Use the spatula or knife to scrape off any excess cooked batter along the edges of the iron and repeat, spraying the iron with nonstick spray and preheating it before adding more batter, using the remaining batter to cook as many pizzelle as you are serving.
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13
When the pizzelle have cooled completely, transfer them to an airtight container and store them at room temperature for up to one day.
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14
Vin Santo del Chianti Classico (Tuscany)
