3 large eggs
3/4 cup sugar
8 tablespoons unsalted butter
more for brushing
2 teaspoons vanilla extract
1 teaspoon finely-grated lemon zest
1 3/4 cups all-purpose flour
2 teaspoons baking powder
Directions: one line for each direction. When saved the lines will be numbered.
In a mixing bowl, whisk together the eggs and sugar until light yellow and thick ribbons fall from the whisk, 2 to 3 minutes. Add the 8 tablespoons melted butter, the vanilla and lemon zest and whisk until blended.
Over a sheet of waxed paper, sift together the flour and baking powder. Fold the flour mixture into the egg mixture in two additions, folding each addition just until blended.
Heat a pizzelle maker according to the manufacturer's instructions. Brush lightly with butter and spoon about 1 tablespoon of the batter onto the pizzelle maker. If any batter oozes out, cut it off immediately. Cook according to the manufacturer's instructions until golden brown. Transfer the pizzelle to a wire rack and let cool. Repeat with the remaining batter.
This recipe yields about 25 pizzelle.
Comments: Thin, crisp cookies called pizzelle can be transformed into irresistible ice cream sandwiches or rolled into small cones.
Notes: Recipe from the Williams-Sonoma Kitchen
Rating: ()
Added On: November 20, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
