Pizzelles by the Egg
This version of the recipe is for cookie math as well as variants like chocolate pizzelles, eggnog pizzelles, etc.
I sometimes go up to 8 eggs or experiment with a couple, so I broke down the pizzelle recipe to a single egg. Peter is responsible for the eggnog variant.
I tried a different chocolate pizzelle recipe from King Arthur Flour, but it was too liquidy for my iron. The two-toned pizzelles did work out, though.
- 1 egg
- 1/4 c. sugar
- 1/6 c. pure olive oil (2 T. + 2 tsp)
- 1 tsp. extract (or 1/4 tsp. flavor oil)
- scant 2/3 c. flour
- 2/3 tsp. baking powder
See full pizzelle recipe for directions.
For real pizzelles use anise extract or oil.
For chocolate pizzelles use vanilla extract and add 1 T. cocoa and 1 T. sugar.
For almond pizzelles use 1 tsp. almond extract.
For eggnog pizzelles use half the vanilla extract and add 1/4 tsp. nutmeg and 1/3 tsp. ground clove .
For cinnamon pizzelles use 1 tsp. vanilla extract and 1 tsp. cinnamon.
For other flavors use extract or oil.
For gluten-free pizzelles, use buckwheat flour.
To color pizzelles, use a few drops of food coloring. The baked color will be lighter than the dough color.
For two-toned pizzelles, use half a scoop each of two different colors (or chocolate and uncolored). Put them side by side on the iron.