Comare Lucia's Pizzelle (aniseed wafers) Posted on 30 Apr 13:48 , 0 comments
Pizzelle are thin, delicate wafers with a slight aniseed flavour that hail from the region of Abruzzo in central Italy. Pizelle are made from a special pizzelle iron which give them a decorative pattern. The old irons sat on gas stoves and are still available. However today there are also electric ones that work very well. Both are purchased from specialty kitchenware stores. The wafers are sublime with a cup of espresso, or they can be sandwiched together with a generous filling of Nutella or homemade jams.
Makes approx 20 -30 depending on size of iron
8 tablespoons of sugar
8 tablespoons of plain flour
4 tablespoons olive oil
30- 40ml Sambuca or similar liquore
Place eggs, sugar, oil and sambuca in a bowl and stir with a wooden spoon to combine. Add the flour and mix to form a thick batter.
Preheat a pizzelle iron and brushwith a little olive oil. Place a tablespoon of mixture in the centre of the iron, then close and cook on each side for about a minute or two, or until light golden in colour (if using an electric iron cook for 2-3 minutes ).
Open the iron, carefully remove the pizzelle with tongs and set aside on a wire rack to cool - they will crisp up as they cool. Repeat until all of the batter has been used.
Break the wafers into quarters to serve. These wafers keep in an airtight container for up to 2 weeks.