Pizzelle - Williams Sonoma
| 3 |
|
Eggs |
| 3/4 |
CUP |
Sugar |
| 8 |
Tbsp. |
unsalted butter |
| 2 |
TSP. |
vanilla extract |
| 1 |
TSP. |
lemon zest |
| 1 3/4 |
cups |
flour |
| 2 |
TSP. |
Baking Powder |
In a mixing bowl, whisk together the eggs and sugar until light yellow and thick ribbons fall from the whisk, 2 to 3 mintues. Add the 8 Table spoons melted butter, the vanilla and lemon zest and whisk until blended.
Over a sheet of waxed paper, sift together the flour and baking powder. Fold the flour mixture into the egg mixture in two additions, floding each addition just until blended.
Heat a pizzelle maker according to the manufacturer's instructions. Brush lightly with butter and spoon about 1 Table spoon of the batter onto the pizzelle maker. If any batter oozes out, cut if off immediately. Cook according to the manufacturer's instructions until golden brown. Transfer the pizzelle to a wire rack and let cool. Repeat with the remainging batter.
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