double-pressed anise pizzelle

This version of our pizzelle is thinner and crisper than the original. The dough is pressed once, moved and pressed again, imprinting the design twice on the pizzelle for a signature texture. My personal favorite!

This actually came about as an accident. As I was making pizzelle one day, I opened the pizzelle iron and they weren’t quite ready. One of them shifted as I opened the machine, so when I shut the iron, it made a second impression. It looked kind of neat; pretty and delicate. Then I tasted it, since I thought it wasn’t going into a box for sale. Oh my! Talk about ‘love at first bite!’ It wasn’t only the texture, but the flavor seemed to be enhanced as well. I asked folks to try them and they were blown away, too, so now YOU can enjoy this tasty exquisite cookie.

Ingredients: Flour, sugar, eggs, butter, baking powder, anise extract, anise seed.