As I mentioned, I burned out my first pizzelle iron. On the day that it gasped its last gasp, I had already made the cookie dough, so I had to find something else to do with it. I got out my Italian cookbook and discovered that biscotti had almost the same ingredients, so I adjusted the flour and learned to make biscotti.
I still have that cookbook, but the recipes I use now are from Recipezaar. "Authentic" biscotti is half of Recipe #300513, by Summerlea; it uses anise seed and almonds.
- 3 eggs
- 1/2 c. pure olive oil
- 1 c. sugar
- 2 T. anise seed
- 3 1/4 c. all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 c. almonds, chopped or sliced
Preheat oven to 350°. Grind the anise seed with a mortar and pestle. Beat eggs, then add the oil, sugar and anise.
Mix in the remaining ingredients. Lightly flour and roll the dough into one or two logs 2 inches in diameter.
Place on a greased baking sheet or parchment paper. Bake 25 minutes.
Remove from the oven, slice diagonally into 1/2 inch thick slices. Bake 10 minutes on sliced side, then flip and bake until slightly browned.
To harden further, dry in the oven at 250°.