Pizzelle

   Pizzelle originate from the Abruzzo region of Italy and have been around since Roman times. This flat and thin waffle was usually reserved for special holidays and weddings. I should know, because my mom would  literally make a hundred at a time and even more when it was time to contribute to the sweet table at someone's special event like you guessed it, a wedding or shower. The following recipe is my attempt at interpreting her original recipe with universal measurements and less gargantuan proportions. My recipe, much to mom's dismay, didn't produce the thinner version in which she takes so much pride. Regardless, you will not have any problem polishing off these beauties,  especially when every Italian's favourite spread, Nutella, is sandwiched between two crispy Pizzelle.


Ingredients:
3 cups sifted all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup sugar
6 eggs
1 cup vegetable oil
1/2 teaspoon anise extract
1/2 teaspoon vanilla extract
1-2 tablespoons Galliano liqueur or any vanilla based liqueur

Add the sifted flour, baking powder and cinnamon to a large mixing bowl. In a separate bowl beat 6 eggs and add the oil, liqueur, anise and vanilla extract and beat to incorporate the ingredients. 
Add the wet ingredients, into the dry ingredients, and beat to blend.You should obtain a silky and sticky dough as illustrated below:


Grease and pre-heat an electric pizzelle iron and drop a tablespoon of of the dough on the griddle. Cook until golden brown, about  3-4 minutes depending on your appliance. Remove with a spatula. Makes about 24- 4-5" pizzelle.