1/2cupunsalted butter113g, melted and cooled slightly
1 3/4cupsall-purpose flour175g
2tspbaking powder
1/4teaspoonkosher salt
1/4cuppowdered sugar30g
Instructions
Brush pizzelle iron lightly with oil then turn on.
Whisk together flour, baking powder and salt.
In a large bowl beat eggs and sugar on high for 3-4 minutes or until thicker and light yellow.
Mix in the melted butter, vanilla, and anise if using.
Add the dry ingredients to the wet and mix until just combined.
Add a heaping tablespoon for each pizzella into our hot iron. Place the batter just behind the center closer to the hinge then cook for 60-90 seconds or until golden.
Notes
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
I find that placing a spoonful of batter just slightly off-center closer to the hinge helps the batter spread evenly keeping the pretty pattern right in the center.
If your batter seeps out of the sides you've likely put too much in or placed the batter too close to one side. One heaping tablespoon is all you need!
Transfer the cookies to a wire rack to cool, they'll seem soft straight from the iron but cool and crisp up very quickly.
Do not stack them on top of each other to cool or they will turn soggy they must lie flat in an even layer on a wire rack.
If you want to shape the cookies into bowls, cones, or cannoli you must do it straight from the iron while they are still hot and pliable.