Italian cuisine · Desserts & Sweets

Pizzelle Abruzzesi

Paper-thin waffle cookies from Abruzzo with anise and lemon zest, baked golden in a hot iron.

Ingredients · for 8 servings

• 3 eggs
• 150 g sugar
• 120 g butter
• 250 g flour
• 1 tsp baking powder
• 1 tsp anise
• 1 organic lemon (zest)
• 1 pinch salt
• 2 tbsp powdered sugar

Instructions

1. Melt the butter over low heat and let it cool to lukewarm, and crush the anise coarsely in a mortar to release its aroma.
2. Beat the eggs with the sugar and a pinch of salt for 3–4 min. until noticeably paler and thick, then stir in the lukewarm butter.
3. Mix the flour with the baking powder, fold in together with the anise and grated lemon zest – the batter stays soft and slightly sticky, like a thick cream.
4. Let the batter rest covered for 15 min. and meanwhile preheat the waffle iron to medium, until a drop of batter sizzles instantly.
5. Place 1 tsp of batter in the center of each mold, close the iron and bake the pizzelle for 40–60 sec. until light golden and no more steam escapes.
6. Lay the wafers flat on a rack right away to cool completely and crisp up, and dust with powdered sugar only just before serving.