Special thanks to Maria Fine, who both introduced me to pizzelles and made them for this shoot.
pomegranate salt. You could add the zest of any citrus, crushed coriander seeds, honey, sesame or poppy seeds, chopped thyme. And that brings us to application: this pizzelle iron comes with a cone roller, meaning you could make beautiful little waffle cones to compliment any flavor of ice cream you can imagine. Or, using this technique, make pizzelle ice cream sandwiches. If you happen to have a cannoli form on hand, you could make pizzelle cannoli! Go crazy.
Maria Fine's Pizzelles
-makes 50-60 5" cookies
6 eggs at room temperature
1 1/2 cups sugar
1 cup unsalted butter, melted and cooled
3 1/2 cups AP flour
4 teaspoons baking powder
flavoring: 1 Tablespoon anise oil OR 1 1/2 Tablespoons anise extract plus 1 Tablespoon anise seeds cooking spray
1. Preheat pizzelle iron according to manufacturer's instructions. Beat eggs and sugar together until sugar is dissolved.
2. Add butter, a little bit at a time, followed by flavoring. If using anise seeds, crush lightly with a mortar and pestle.
3. Fluff flour and baking powder together with a fork and add to egg mixture in three additions. Stir only until just combined.
4. Spray pizzelle iron before each cookie and ladle in the recommended amount of batter (once you get a feel for the right amount I recommend you order an ice cream scoop that size to make your work easier). The first few usually stick, so have a popsicle stick or scraper of some kind handy to get the cookies out before they burn. Cool on a wire rack.