Summary
Yield | |
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Source | Marion Shepherd (1983) |
Prep time | 30 minutes |
Cooking time | 30 minutes |
Total time | 1 hour |
Ingredients
6
eggs 3 1⁄2 c
flour (approx.) 1 1⁄2 c
sugar 1 c
margarine (1/2 lb.*) 4 t
baking powder 2 T
vanilla or anise 1 c
walnuts or pecans, chopped fineInstructions
Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted margarine and vanilla or anise. Sift flour and baking powder and add to egg mixture. Add nuts to batter. Dough will be sticky enough to be dropped by spoon. Makes 60.
Notes
You must have a Pizzelle Chef machine to make these recipes (or other pizzelle maker).