recipe slightly adapted from AllRecipes
- 3 eggs
- 3/4 cup sugar
- 1/2 cup (1 stick) butter, melted
- 1 teaspoons vanilla extract
- 2 teaspoons almond extract
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- oil for pizzelle maker
- 1/4 cup powdered sugar (optional)
In a large bowl, beat eggs and sugar until thick. Stir in the melted butter, vanilla and almond extract. Sift together flour and the baking powder and stir the batter until smooth.
Heat the pizzelle iron, and brush top & bottom with oil. Drop about one tablespoon batter onto each circle on the iron. You may need to experiment with time and amount of batter to get the cookies right. Bake for 30-45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from iron and place onto a wire rack to cool. Cool completely sprinkle each cookie lightly with powdered sugar. Store in an airtight container for up to 1 week.