Recipe: Geronimo's Pizzelles with Toasted Anise Seed

PIZZELLES WITH TOASTED ANISE SEED

"Coming home from school was always a treat when my mother was baking, and her anise pizzelle were by far my favorite. I'd sneak as many as I could, fill the pockets of my ski jacket, then quickly disappear to gorge on them in secret. It may seem that this version calls for a lot of anise; actually, however, they are perfect - wonderful hot off the iron and even better the next day, when the flavors have melded. And in the making, these delicate cookies will fill your house with enticing scents. You will need an electric pizzelle iron to make these cookies."

1 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 tablespoons anise oil
1/2 teaspoon salt
2 tablespoons minced lemon zest
2 tablespoons minced orange zest
2 tablespoons anise seeds toasted*
6 eggs
4 1/2 cups all-purpose flour, sifted
2 teaspoons baking powder, sifted

Preheat an electric pizzelle iron.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar on low speed for about 2 minutes, until light and lemon-colored. Add the anise oil, salt, lemon zest, orange zest, and anise seed. Keeping the mixer on low, add the eggs one at a time and mix until smooth.

Stop the machine and add all the sifted flour and baking powder at once. Mix again on low speed, scraping down the sides as necessary, just until the batter is formed. Do not overmix.

Set the bowl of dough inside a larger bowl of ice water to keep it chilled while making the cookies.

Prepare a plate with several layers of paper towels.

Open the lid of the pizzelle iron and drop about a teaspoon of the batter on the hot surface. Close the lid and cook for 1 to 2 minutes, or until golden brown. Getting the amount of batter and the timing just right may involve some trial and error. Transfer the baked pizzelle to the paper towels and cool. Repeat until all the batter has been baked.

*HOW TO TOAST ANISE SEEDS:
Place a dry pan over medium-high heat and add the seeds. Shake the pan continuously until the seeds are lightly browned and remove from the pan immediately. Cool before using.

Makes approximately 30 cookies
Source: Geronimo by Cliff Skoglund and Eric DiStefano