Pizzelles by the Egg

This version of the recipe is for cookie math as well as variants like chocolate pizzelles, eggnog pizzelles, etc. I sometimes go up to 8 eggs or experiment with a couple, so I broke down the pizzelle recipe to a single egg.

Peter is responsible for the eggnog variant.

Ingredients

One Egg

• 1 egg
• ¼ c. sugar
• ⅙ c. pure olive oil (2 T + 2 tsp.)
• 1 tsp. extract (or ¼ tsp. flavor oil)
• scant ⅔ c. flour
• ⅔ tsp. baking powder

Two Eggs

• 2 eggs
• ½ c. sugar
• ⅓ c. pure olive oil
• 2 tsp. extract (or ½ tsp. flavor oil)
• 1 ⅙ c. flour (1 c. + 2 T + 2 tsp.)
• 1 ¼ tsp. baking powder

Three Eggs

• 3 eggs
• ¾ c. sugar
• ½ c. pure olive oil
• 1 T. extract (or 1 tsp. flavor oil)
• 1 ¾ c. flour
• 2 tsp. baking powder

Nine Eggs

• 9 eggs
• 2 ¼ c. sugar
• 1 ½ c. pure olive oil
• 3 T extract (or 1 T flavor oil)
• 5 ¼ c. flour
• 2 T baking powder

Directions

See the full pizzelle recipe for directions.

Variants

For real pizzelles use anise extract or oil.

For chocolate pizzelles use vanilla extract and add 1 T. cocoa and 1 T. sugar per egg.

For almond pizzelles use 1 tsp. almond extract.

For eggnog pizzelles use half the vanilla extract and add ¼ tsp. nutmeg and ⅓ tsp. ground clove.

For cinnamon pizzelles use 1 tsp. vanilla extract and 1 tsp. cinnamon.

For other flavors use extract or oil.

For gluten-free pizzelles, use buckwheat flour.

To color pizzelles, use a few drops of food coloring. The baked color will be lighter than the dough color.

For two-toned pizzelles, use half a scoop each of two different colors (or chocolate and uncolored). Put them side by side on the iron. (The two-toned pizzelle idea came from a different chocolate pizzelle recipe at King Arthur Flour, which was too liquidy for my iron.)