Lemon Pizzelle
An addictive Italian wafer cookie with a hint of lemon.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 eggs
- ⅔ cup (130 grams) granulated white sugar (I prefer superfine also known as castor sugar)
- ½ cup (120ml) light tasting olive oil (see "ingredients" section above )
- zest of 1 lemon finely grated (see notes for variations)
- 1½ cups (188 grams) all purpose (plain) flour (more if needed to achieve correct consistency)
- pinch salt
- powdered sugar for dusting
Instructions
- 1
Preheat pizzelle iron according to manufacture's instructions.
- 2
In a medium bowl lightly whisk together eggs, sugar, olive oil and lemon zest until combined. Stir in flour and salt.
- 3
The batter should be a thick cake batter consistency which falls easily from a spoon. It shouldn't be thin enough to pour off a spoon. If necessary, incorporate a little more flour.
- 4
The pizzelle iron should be preheated as mentioned in step 1. Brush both sides of the patterned plate with olive oil or melted butter. Avoid spray oils.
- 5
Place a spoonful (this amount will vary depending on the size of your pizzelle iron) onto the center.
- 6
Close the lid of the iron, which will squeeze the batter so that it spreads throughout the mold. If some batter comes out around the sides, use a spatula to scrape it away.
- 7
The batter will create a lot of steam and hiss. Cook for for 30-60 seconds. When the hissing subsides, it's a sign that it's time to check if the lemon pizzelle are ready.
- 8
Open the lid to check if the pizzelle a browned enough. If it is ready, use a spatula to carefully lift it off the iron. Lay flat on a wire rack to cool completely.
- 9
Dust cooled pizzelle with powdered sugar if desired. Store in airtight container.