Pizzelle Colorate (Colored Pizzelie) by Kathyd

[BakerAunt]

Pizzelle Colorate (Colored Pizzelle)
Submitted by kathyd on November 08, 2003 at 8:54 am

This is the recipe for Mary Ann Esposito's Pizelles pictured on the December 2003 Bakers Catalog. It is from her book "Bringing Italy Home". I hope you enjoy this recipe as much as I do. KAF sells nonpareils in rainbow color but also sells different mixtures for the holidays.

3 1/2 cups King Arthur Unbleached All-Purpose Flour
2 tsp. baking powder
1/8 tsp. salt
12 Tbsp. unsalted butter, at room temperature
1 1/4 cups sugar
5 extra-large eggs, at room temperature
1 Tbsp. vanilla extract
3 cups multicolored nonpareils

In a medium bowl sift the flour, baking powder and salt.

In another bowl, beat the butter and sugar together with an electric mixer. Beat in the eggs one at a time until well blended. Add the vanilla extract.

On low speed, blend in the flour mixture a little at a time until well blended. The dough will be soft.

Cover the bowl and chill the dough for at least two hours.

(Note: You can make the dough in a food processor, combining the butter and sugar first, then eggs and vanilla and lastly the flour mixture.)

Heat a pizzelle maker according to manufacturers directions. If it is nonstick, spray it with a baking spray or lightly brush with vegetable oil.

Pour the nonpareils into a shallow dish.

Using 2 teaspoons scoop up a spoonful of the dough and using the spoon as a guide, roll the dough in the nonpareils, coating it well. Place the dough in the center of the form; if you have a two-form maker or a four-form maker, roll the balls first before putting them on the form.

Close the lid and latch it for a count of 30. Lift the lid and remove the pizzelle with the edge of a fork and place them on a cooling rack in a single layer to cool completely. For darker-colored pizzelle hold for a longer count.

Continue making pizzelle until all the dough is used.

The pizzelle should be thin and have a crisp texture. When completely cool, wrap them in groups of 6 in plastic wrap and place in airtight containers. Pizzelle can be made ahead and frozen for up to three months.

When just removed from the pizzelle form, the waffles can be rolled around cannoli forms or pressed between two custard cups to form shapes that can be filled with cream, custard or fruit. Scoop softened ice cream between two pizzelle to make delicious ice-cream sandwiches.

Makes about 4 1/2 dozen cookies.

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• This topic was modified 8 years, 4 months ago by BakerAunt.

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