|by Tobie Puttock|
Launch head chef at Jamie Oliver's Fifteen London, and now head chef at Fifteen, Melbourne, Australia, Tobie Puttock cooks ripper Italian food.
1 - 10 of 16 for italian pizzelle
Result Page: 1
Preheat pizzelle griddle. Beat eggs, ... stops and cookies are a rich golden color. Cool on wire racks and store in air-tight container. Makes five dozen.
These pizzelles are light and ... to the basic Italian Pizzelle recipe. If ... substitute chocolate flavoring instead of the vanilla and anise flavoring.
Beat eggs with ... mixture. Use electric pizzelle iron. Drop batter ... brown. Cool on wire racks or on paper towels. When completely cooled, store in tins.
Let Crisco cool. Mix all ingredients in large bowl. Mix should be pasty. Bake on hot pizzelle iron. Makes 5 dozen.
Add and beat ... of preheated grid (pizzelle maker). Close lid, ... until steaming stops (30-60 seconds). Cool on wire rack. Store in airtight container.
Beat eggs. Add sugar and beat well. Add butter which has been melted and cooled. Add flavoring then flour and salt; mix well. Make dough ball about 1 ...
Add and beat ingredients together in order listed. Drop by rounded spoonful onto center of preheated grid. Close lid and clip handles together. Allow ...
Press seed between thumb and finger to intensify flavor. Add and beat ingredients together in order listed. Drop by rounded teaspoonsful onto center ...
Add and beat ... flour for thinner pizzelle. Drop by ... to basic recipe. NUT PIZZELLE: Add 1 1/2 cups very finely chopped or ground nuts to basic recipe.
Melt butter slowly, add brown sugar and mix. Add eggs, one at a time. Add vanilla, whiskey and flour. Form in small balls. Bake in pizzelle iron.
Result Page: 1
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