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CIALDE (Italian)
1 c sugar
2 t anise-flavored liquer
1 egg
2/3
c water
2 t vanilla
11/22 c flour
1/4
c vegetable oil
1 1/2 t whole anise seed
Combine all except last two ingredients. Beat well. Stir in flour and
anise seed. Bake as for pizzelles. Roll hot cookie into tight cylinder
and cool. Dust with powdered sugar.
KRUMKAKE (Scandinavian)
3 eggs, well beaten
2 t flavoring (lemon, almond,
½ c sugar
vanilla or cardamom)
6 T melted butter or margarine
2/31
c flour
Combine and beat ingredients until smooth. Bake as for pizzelles.
Shape hot cookie into cone or cylinder. Allow to cool.
SERVING SUGGESTIONS
• Fillings
• Use prepared whipped cream to fill cone or cylinder just before
serving.
• Prepare your favorite butter cream or cake filling to fill cylinder.
Dip ends in grated chocolate. Chill before serving.
•
Oblaten
When krumkakes are removed from grid, leave them flat to cool.
Fill in between two cookies with a thin layer of icing.
GAUFRETTE (French)
2 eggs
1 t. almond extract
3/4
c. sugar
1 1
/2
c. flour
1
/2
c. butter or margarine, melted
1/4
c. cornstarch
1 t. vanilla
Beat eggs. Add sugar. Beat again. Stir in shortening and flavorings.
Sift flour and cornstarch together; Stir into the above mixture. Chill
dough in refrigerator approximately 15 minutes. Remove and form
into balls. Place one ball on each grid section. Close. Remove cookies
when they can be easily lifted from grids. Leave flat to cool.
ALMOND COOKIES (Chinese)
3
eggs
1 t almond extract
1 3
/4
c sugar
2 3
/4-3
c flour
3
/4
c butter or margarine, melted
1/4
c ground almonds (optional)
1
/2 t salt
Add all ingredients except the last two in order listed, beating well
after each. Stir in flour and almonds. Bake as for pizzelles. Serve flat.
BUTTER COOKIES
3
/4
c. butter or margarine
11/2
t. vanilla
1 c. granulated sugar
3 c. flour
2 eggs
1 t. salt
Mix butter, sugar and eggs and vanilla thoroughly. Blend in flour and
salt. Bake as for pizzelle.
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