Variations may make use of cut-up lemon or orange peels in place of vanilla or anise flavors,
and butter, olive oil, or shortening in place of margarine.
Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted margarine and vanilla
or anise. Sift flour and baking powder and add to egg mixture. Dough will be sticky enough to
be dropped by spoon on hot pizzelle iron.
The use of an electric pizzelle iron (pictured on the left, above) greatly facilitates the job.
The hand-held pizzelle iron may be used on a gas or electric range. Use moderate heat. Place a tablespoon of
dough in center of grid. Bake approximately 30 seconds on each side, or until golden. Here you need
to make a few trial runs to find the best cooking time.
You may want to brush the iron with cooking oil, or lard periodically as you do the pizzelle to prevent
the dough from sticking onto the iron.
