Piastrelle Italian Waffle Cookies
These are a favorite Italian cookie I got this recipe from an Italian woman I used to work with years ago If you cant find oil of anise you can use a teaspoon of anise extract.
These are a favorite Italian cookie I got this recipe from an Italian woman I used to work with years ago If you cant find oil of anise you can use a teaspoon of anise extract.
- Carbohydrate 109.069305833333 g
- Cholesterol 146.456666666667 mg
- Fat 18.4693061111111 g
- Fiber 1.21744168757399 g
- Protein 7.84073916666667 g
- Saturated Fat 10.5821574444444 g
- Serving Size 1 1 Serving (165g)
- Sodium 266.0435 mg
- Sugar 107.851864145759 g
- Trans Fat 1.64282872222222 g
- Calories 625 calories
Step-by-step
- Beat eggs and add sugar gradually, blending well.
- Add cooled melted butter and flavorings, mixing well.
- Sift flour, salt, and baking powder.
- Add to egg mixture.
- The dough will be sticky.
- Get one rounded teaspoon of dough on each side of iron and close top.
- When it stops smoking, lift to look at them.
- They cook very quickly.
- Cool on plate and stack when completely cooled.
Anise oil drives the distinct aromatic profile of piastrelle, demanding precision because concentrated essential oils are vastly stronger than standard alcohol-based extracts; substitute one teaspoon of extract for every half teaspoon of oil called for if concentrated options are unavailable. Beat the six eggs thoroughly with the one and one-half cups of sugar until the mixture thickens and pales, incorporating air that acts as a primary leavening agent alongside the four teaspoons of baking powder. Melted butter must cool to room temperature before hitting the egg mixture to prevent premature protein coagulation. Sifting the three and one-half cups of flour with the salt and baking powder ensures uniform distribution of chemical leaveners throughout the sticky dough. Portioning requires exactly one rounded teaspoon of dough placed on each heating grid of the pizazz-style iron. Steam emission signals moisture evaporation during cooking; when the iron stops smoking around 30 to 60 seconds, check the surface visually for a light golden hue. Cool the fragile wafers completely in a single layer on a flat plate before stacking them to prevent condensation from softening their crisp structure. Finished cookies store well in an airtight tin at room temperature for up to two weeks, and baked batches freeze successfully for up to three months without losing structural integrity.
