Italian Wafer Cookies (Print Version)
# Ingredients:
01 -
1 1/2 cups of plain flour.
02 -
1/2 teaspoon of fine kosher salt.
03 -
1 1/2 teaspoons baking powder.
04 -
3/4 cup of white sugar.
05 -
3 eggs, large.
06 -
8 tablespoons of unsalted butter (1 stick).
07 -
1 tablespoon vanilla extract, or 1 teaspoon vanilla bean paste or seeds of 1 bean.
08 -
Non-stick spray.
09 -
Optional powdered sugar for topping.
# Instructions:
01 -
Cut the butter and place in a microwave-safe container. Zap it in the microwave for about 45 seconds until it’s fully melted. Leave it to cool a bit.
02 -
In a big bowl, whisk the eggs along with sugar and vanilla until everything’s smooth and even. This should take about 2 minutes.
03 -
Add your flour, salt, and baking powder to the wet mixture. Whisk that together. Pour in the melted butter and keep mixing till the batter is completely smooth. Shouldn’t take longer than about a minute.
04 -
Cover the bowl up. Leave it to rest for 30 minutes or pop it in the fridge overnight. If it's refrigerated, let it warm for about half an hour before you cook.
05 -
Get your pizzelle press hot and ready. Spray lightly with cooking spray. Place about 2 teaspoons of batter into the center of each form. Close the lid and bake until they’re nice and golden-brown, around 1 to 1 1/2 minutes.
06 -
Use a thin spatula to move the cookies to a wire rack. Let them cool all the way. Sprinkle some powdered sugar on top, if you want.
# Notes:
01 -
You can chill the batter overnight for later use.
02 -
Cookies get crispier as they cool off.
03 -
Spraying the press again isn’t needed if it’s non-stick.