Pizzelle

Growing up, my dad would make pizzelles.  They are one of my favorites.  Light, crispy with a hint of anise.  Yum!  For those of you who aren't the biggest anise fans, don't be deterred.  I actually hate liquorish flavors, but it's such a light hint, that it actually compliments the other flavors. 

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 - 1 1/2 teaspoons anise
3 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted


In a small bowl, sift the flour, baking powder, and anise together.

Using a mixer, combine the eggs and sugar and beat for about one minute. Then add in the melted butter in a steady stream as you mix.

Add the flour in two batches to the egg mixture. Mix only for about 20 seconds.  Don't overmix.

Then using a pizzelle press, add one teaspoon of batter.  Allow to cook for about one to two minutes.  Remove from the heat and allow to cool on a flat surface.  It becomes crispy as it cools.  If you want, replace the anise with one teaspoon of vanilla for canoli shells and cool around rods.  Another thing you can do is cool the pizzelles around a ramican.  The cooled shells can then be used as an edible bowl.