Pizzelle

Ingredients

• 200 g00 flour
• 150 ggranulated sugar
• 3eggs
• 80 mlextra virgin olive oil
• 1 tspanise extract

Method

1. Begin by bringing the 3 eggs to room temperature. This ensures they mix smoothly with the other ingredients, creating a uniform batter. You can leave them out on the counter for about 30 minutes before starting.
2. In a large mixing bowl, whisk together the 3 room-temperature eggs and 150 g of granulated sugar. Whisk until the mixture becomes pale and slightly thickened, which indicates that the sugar has dissolved and the eggs are well aerated.
3. Slowly drizzle in 80 ml of extra virgin olive oil while continuing to whisk. This gradual incorporation allows the oil to emulsify with the egg mixture, creating a smooth and cohesive batter.
4. Add 1 tsp of anise extract to the mixture, stirring gently to combine. The anise extract will infuse the batter with its characteristic licorice-like aroma, which is a hallmark of traditional Pizzelle.
5. Sift 200 g of 00 flour into the bowl, folding it into the wet ingredients with a spatula. Be gentle to avoid deflating the batter; stop mixing as soon as the flour is fully incorporated and the batter is smooth.
6. Preheat your Pizzelle iron according to the manufacturer's instructions. Once hot, lightly grease the plates with a small amount of olive oil to prevent sticking.
7. Spoon a small amount of batter onto the center of each Pizzelle iron plate, approximately a tablespoon per pizzella. Close the iron and cook until the Pizzelle are golden brown and crisp, which should take about 30 seconds to a minute depending on your iron. They should release easily from the iron when done.
8. Carefully remove the Pizzelle with a spatula and place them onto a wire rack to cool. They will crisp up further as they cool, achieving the delicate, wafer-like texture that is characteristic of this Italian treat.