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House-made Pizzelles

From Molinari's Executive Chef Geo Dodig

The caveat is one does need a pizzelle press to make these (available on Amazon relatively inexpensively).

(Yield is approximately 30 cookies.)

1.5 cups All-purpose Flour
1.5 Tbsp. Anise Seed
1.5 tsp. Baking Powder
Pinch of Salt
6 Tbsp. Olive Oil
Splash of Bourbon Vanilla*
3 Eggs
1/2 cup Sugar

1. Mix together flour, anise seed, baking powder and salt in a large mixing bowl.
2. In a separate, smaller bowl whisk together olive oil, bourbon vanilla, eggs, and sugar until smooth.
3. Whisk wet ingredients into dry until just combined.
4. Using approximately 1.5 Tablespoon of batter, scoop on to hot pizzelle press, close press and time for approximately 1 and a half minutes or until golden brown.
5. Immediately remove from press and if using a press with more than one mold, use a round cookie cutter the same approximate size as the pizzelle and working quickly, press the cookie cutter around each pizzelle to remove excess dough. You can also use a paring knife for this step but it will take more time and the cookies may not be as perfectly round. If you wait too long, the cookies will harden and crack when you try to separate them.
6. Store in an airtight container at room temperature for up to two weeks.

*You can sub vanilla extract in this recipe but it is best with vanilla bourbon. Stuff an empty wine bottle or Mason jar with vanilla beans. Fill bottle or jar with your choice of bourbon. Allow to steep/infuse for one month or more. Will keep indefinitely if stored airtight and in a cool, dark place.