|Table Olives: Production and processing|
|by M.J. Fernandez-Diez|
This book covers the history, botany and agricultural aspects of the crop, summarising the techniques that have been developed to improve harvesti...
1 - 9 of 9 for pizzelle batter
Must use pizzelle maker to cook. Yield: 7 dozen.
Mix ingredients in ... To press out pizzelles, drop batter by small spoonfuls ... tension. Keep lid closed and allow pizzelles to cook until golden brown.
These pizzelles are light and ... to egg mixture. Batter will be stiff ... may substitute chocolate flavoring instead of the vanilla and anise flavoring.
Beat eggs. Add ... a time, until batter is too stiff ... medium dough. Cut into 1 inch squares and cook on top of stove in a pizzelle iron until light brown.
Beat eggs at ... until smooth. Brush pizzelle iron lightly with ... Place 1 tablespoon batter in center of ... batter; cool on wire racks. Yield: 2 1/2 dozen.
Combine all dry ... Mix slowly. When batter is well blended, ... Bake in a pizzelle iron until nicely browned. Serving size: 4 Pizzelles. Makes 16 servings.
Heat pizzelle iron. Beat eggs, ... by hand. Drop batter onto iron; squeeze ... at least 3 minutes before stacking. They keep well in airtight container.
Add and beat ... for thicker cookies). Batter should be thick ... Makes 2 dozen. PIZZELLE BAKER (similar to waffle iron) can be bought at Italian deli stores.
Cream butter and ... powder and flour. Batter is thick. Drop ... batter for each pizzelle and hold handles ... usually can find anise oil at a pharmacy.)
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