Pizzelles

not our family crest

I've had a pizzelle iron for at least a year, just sitting in my cabinet. I finally broke it out and made my first ever pizzelles! They were really nice...very delicate and not overly sweet (and pretty). 

Pizzelles are Italian wafer/waffle cookies. I've heard they're the oldest known cookie in the world, but I think there are other cookies that make the same claim, so who knows. I've also heard there used to be families in Italy who had their family crest imprinted on their pizzelle iron to personalize their cookies.

Pizzelles can also be rolled into a cone shape for, you guessed it, ice cream cones.

PIZZELLES

Yield: 30 cookies

2 sticks unsalted butter, softened

6 eggs

3 cups sugar

4 teaspoons baking powder

3 1/2 cups all-purpose flour

2 tablespoons anise extract
2 pinches fine salt

1.      Mix together the ingredients in the order given.

2.      Heat pizzelle iron according to the manufacturer’s instructions. Drop about 1 tablespoon dough on the hot iron. Close the iron and wait 2-3 minutes. Repeat with remaining dough.

adapted from recipe submitted to allrecipes.com by Ed.

dough mixing

pizzelle irons come with different patterns

dough on pizzelle iron

the extra dough around the edges breaks off easily

I probably should have made some of these into cones,
just for show (some how I never think of these
things until I'm writing the post).

Anise-Almond Biscotti

I think these biscotti have just the right amount of anise flavor; it really shines through, but isn't totally overpowering. Of course if you like the anise more subtle, you can always add less. They're also not too sweet, perfect for having with coffee or tea. And because they can keep for 1-2 weeks, they make a nice gift. In fact, I mailed some to my sister Randi (ahem, that's your cue to leave a comment.)

ANISE-ALMOND BISCOTTI

Yield: about 5 dozen

4 1/2 cups unbleached all purpose flour

4 teaspoons baking powder

3 tablespoons aniseed (2 tablespoons ground + 1 tablespoon left whole)

1 teaspoon salt

2 sticks unsalted butter, softened

1 3/4 cups sugar

4 large eggs

1/3 cup Sambuca or Pernod (licorice liquor)

1 teaspoon anise extract

1 teaspoon almond extract

1 teaspoon vanilla extract

1 cup toasted whole almonds (unsalted), roughly chopped or left whole

1.      Preheat oven to 350° F. Line 2 baking sheets with parchment paper.

2.      Mix flour, baking powder, aniseed and salt in a bowl; set aside.

3.      Combine Sambuca and all the extracts in a small bowl; set aside.

4.      Beat butter and sugar in large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add the dry ingredients and liquid ingredients, alternating between the two (starting and ending with the dry ingredients).  Stir in the almonds until well mixed.

5.      Using moistened fingertips, divide the dough into quarters, forming each quarter into a smooth 13-inch long, 2-inch-wide log (2 per baking sheet). Bake until lightly golden and firm, about 40 minutes. Cool for about 20 minutes.

6.      Reduce oven temperature to 300° F.

7.      Transfer cooled logs to a cutting board. Using a serrated knife, cut the logs on the diagonal into 1/2-inch to 3/4-inch thick slices. Arrange slices, cut side down, on baking sheets.

8.      Bake for 15 minutes. Turn biscotti over and bake just until they begin to color, about 15-20 more minutes.  Cool.  Can be made up to 2 weeks ahead (store in an airtight container at room temperature).

dough mixing

dough with almonds added

dough separated roughly into quarters

raw logs before baking

cutting baked log

Mine did get a few cracks, but that's okay (I've never
seen anyone turn down biscotti because of a crack).

ready for the second baking (I was told by my friend
Elizabeth that biscotti means "twice baked")

I have a separate coffee grinder just for herbs & spices (anise might taste nice with coffee, but I'd rather not have a cup of cumin coffee). As you can see, I've taken precautions to make sure that doesn't happen (I bought two different colors and labeled the one for herbs so there's no mix up).

ground aniseed