Make Martha Stewart’s Anise Pizzelle from the Classic Italian Cookies episode of Martha Bakes.
- 1 1/four teaspoons anise seeds
- 1 1/four cups unbleached all-purpose flour
- half of teaspoon baking powder
- half of teaspoon kosher salt
- 2 massive eggs
- 3/four cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure anise extract
- 5 tablespoons unsalted butter, melted and cooled
- Confectioners’ sugar (non-obligatory)
- Heat a nonstick pizzelle iron. In a small skillet, toast anise seeds over excessive warmth, stirring, till aromatic, about 1 minute. Transfer seeds to a spice grinder, let cool, and finely grind. Scrape right into a medium bowl; whisk along with flour, baking powder, and salt.
- In a big bowl, whisk collectively eggs and granulated sugar till effectively mixed. Whisk in vanilla and anise extracts. Slowly add cooled butter in a gentle stream, whisking repeatedly, till batter is clean. Stir in flour combination till simply mixed (don’t overmix).
- Transfer batter to a piping bag fitted with a 1/2-inch spherical tip. Pipe about 2 tablespoons batter in a circle across the heart of every sample on the heated pizzelle iron. Close and seal with clasp. Cook till golden brown, about 45 seconds. Using a small spatula, launch and take away cookie. Using kitchen shears or a four 1/2-inch ring mould, trim any ragged edges, if desired. Transfer cookie to a wire rack to chill. Repeat with remaining batter. Dust cooled cookies with confectioners’ sugar, if desired.