Pizzelle Italian Tye Plates 1927
Transport yourself to the heart of Italy in 1927 with these classic Pizzelle Italian Tye Plates, a vintage recipe that delivers thin, crisp, and delicately flavored waffle cookies. Made with a simple yet flavorful batter of all-purpose flour, eggs, melted butter, and a hint of vanilla, these pizzelle evoke old-world charm with their intricate patterns and light, buttery snap. For an authentic twist, optional anise extract adds a subtle licorice-like note that's traditional to Italian pizzelle. Using a pizzelle iron, these cookies come together quickly, cooking to golden perfection in under 30 seconds per batch. Ideal for holidays, special occasions, or an afternoon treat, enjoy your pizzelle plain, dusted with powdered sugar, or shaped into cones and filled with sweet delights. Create a piece of culinary history in your own kitchen with this timeless recipe!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter
- 3 large Eggs
- 1.5 teaspoons Vanilla extract
- 0.5 teaspoons Anise extract (optional, for traditional flavor)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to beat the eggs and granulated sugar until the mixture is pale and slightly thickened, about 3–4 minutes.
Melt the unsalted butter and allow it to cool slightly. Stir the melted butter, vanilla extract, and anise extract (if using) into the egg mixture until well combined.
Gradually add the dry ingredients into the wet ingredients, mixing just until a smooth dough forms. Avoid overmixing to keep the cookies tender.
Preheat a pizzelle iron according to the manufacturer's instructions. Lightly grease the plates with a small amount of nonstick spray or butter, if needed.
Drop about 1 tablespoon of batter onto the center of each pizzelle plate. Close the lid and cook for 20–30 seconds, or until the pizzelle are lightly golden and crisp. Times may vary depending on your pizzelle iron.
Carefully remove the pizzelle using a nonstick-safe spatula or tongs and transfer them to a wire rack to cool. If shaping pizzelle into cones or rolls, do so while they are still warm and pliable.
Repeat the process with the remaining batter, greasing the plates as necessary to prevent sticking.
Once cool, store the pizzelle in an airtight container at room temperature. They can be enjoyed plain, dusted with powdered sugar, or even used as a base for ice cream sandwiches.
Nutrition Facts
Calories |
2097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 338.4 g | 123% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 153.1 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 130 mg | 10% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 490 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
