Traditional Italian Pizzelle

1. 1

   Beat eggs, and gradually add sugar. Add cooled margarine and flavor.

2. 2

   Sift flour and baking powder together, and stir into egg mixture.

3. 3

   Batter should be like a thick pancake batter, but if it is too thick, add about 1/4 cup milk to thin out.

4. 4

   Pizzelle iron should be hot. Brush with Crisco (occasionally). Drop 1 teaspoonful of batter into the center of each pattern of the iron, close cover, and cook between 30 and 45 seconds. Pizzelle should be a golden brown color. (Experiment with them to see how like them, but they need to be cooked enough so they don't remain soft.)

* Per serving · 4 servings · Values may vary.

No additional tips available.