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The New Kitchen Cookbook
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.
- 1 egg
- ¼ c. sugar
- 1/6 c. pure olive oil (2 T. + 2 tsp)
- 1 tsp. extract (or ¼ tsp. flavor oil)
- scant 2/3 c. flour
- 2/3 tsp. baking powder
See full pizzelle recipe for directions.
For real pizzelles use anise extract or oil.
For chocolate pizzelles use vanilla extract and add 1 T. cocoa and 1 T. sugar.
For almond pizzelles use 1 tsp. almond extract.
For eggnog pizzelles use half the vanilla extract and add ¼ tsp. nutmeg and 1/3 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.)