These delicate, golden pizzelle are lightly crisp with a hint of almond––a simple yet elegant Italian cookie carefully dusted with powdered sugar for a sweet finish.
Recipe Information
Total Time:
Yield:
15 cookies
Ingredients
1½ cups all-purpose flour
1 teaspoon baking powder
3 large eggs, room temperature
¾ cup granulated sugar
¼ cup canola oil
1 tablespoon pure almond extract
Nonstick cooking spray
Powdered sugar, for serving
Directions
In a medium bowl, whisk together flour and baking powder; set aside. In a large mixing bowl, beat eggs and sugar with an electric mixer on high for 3 to 4 minutes or until thick and lemon-colored. Stir in oil and almond extract. Sift flour mixture into batter; stir until smooth.
Lightly spray the grids of a pizzelle iron with cooking spray. Preheat according to manufacturer’s directions. For each pizzelle, drop about 1 tablespoon batter onto center of the pizzelle iron. Close lid and bake according to manufacturer’s directions until golden. Carefully remove pizzelle from the iron and transfer to paper towels to cool completely. (Pizzelle will become firm upon cooling.) Store pizzelle in an airtight container at room temperature up to 3 days. Just before serving, lightly sift powdered sugar over tops of pizzelle.
