|Source||Marion Shepherd (1983)|
|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
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.
You must have a Pizzelle Chef machine to make these recipes (or other pizzelle maker).