Description
Crisp cookies with an added crunch of almonds that go perfectly with a cup of coffee or tea.
Ingredients
- 3 whole Large Eggs
- ¾ cups Granulated Sugar
- ½ cups Unsalted Butter, Melted And Cooled Slightly
- 2 Tablespoons Amaretto Liqueur
- 1 teaspoon Pure Almond Extract
- 1 teaspoon Vanilla Nut Extract OR Pure Vanilla Extract
- 1-¾ cup All-purpose Flour
- 2 teaspoons Baking Powder
- ¼ teaspoons Salt
- 1 cup Sliced Almonds
Preparation
You will also need a pizzelle baker for this recipe.
In a medium bowl, whisk the eggs and sugar together until light. Add the melted butter, amaretto, almond extract and vanilla nut (or vanilla) extract and mix until smooth.
In a separate bowl, whisk together the flour, baking powder and salt. Add this into the egg mixture along with the sliced almonds and stir with a wooden spoon until the batter is smooth. The batter will be thick.
Drop batter by spoonfuls onto the preheated pizzelle iron. It takes a few tries to figure out how much batter to use. I use a regular teaspoon (not a measuring spoon) and spoon the batter slightly to the back of center on each mold. That seems to work well for me. The cookies take between 15-20 seconds to cook. When the steaming slows down, that’s when I check to see if they’re light golden brown. When cooked, remove to wire racks to cool completely. They crisp up as they cool. Repeat cooking the rest of the batter.
When completely cooled, store the pizzelles in an airtight container. They’ll stay crisp for days. Makes approximately 30 pizzelles, depending on the size cookies your iron makes.
Recipe slightly adapted from Fante’s.
