Frank's Recipes! Rosato Family Pizzelle Recipe

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Rosato Family Pizzelle Recipe

12 eggs
4 cups sugar
2-1/2 cups margarine, melted (oil can be substituted if the directions on your pizzelle iron require it)
3 teaspoons vanilla extract
1 teaspoon lemon extract
1 teaspoon almond extract
2 tablespoons anise seed
5 or more cups of flour

(can be halved)

Using a full-size electric mixer or a hand-held version, beat all ingredients except flour together in a large mixing bowl. Slowly add in the flour, with mixer on a medium setting. When the dough becomes too thick for the beaters, switch to a sturdy wooden spoon.

Continue adding flour until the dough reaches a gluey consistency that can best be described as "viscous." As a test, try turning a teaspoonful of dough upside down -- it should stick to the spoon while oozing a little, but without dripping or running.

Preheat the pizzelle iron. When it's ready, drop about 1 teaspoon of dough onto the center of each mold and heat according to the directions. Remove from iron, and place on a flat, covered surface to cool (I cover the kitchen table with a clean bed sheet so I have plenty of room). As the pizzelles cool, they can be stacked and stored in an airtight container.

Yield: about 12 pizzelles per egg.