Whole eggs (6 pcs) 312g
Granulated sugar 380g
Unsalted butter (melted and cooled) 113g
Anise oil 7g
Vanilla extract 8g
Lemon extract 3g
All-purpose flour 460g
Beat eggs then add sugar and beat until fluffy.
Add melted and cooled butter and extracts and mix to combine.
Add flour and salt and mix until well incorporated.
Use a 2 oz ice cream scooper to scoop into a pizzelle pan.
Cooking time will vary depending on your pizzelle pan. You only want a slight hint of color on the surface of the pizzelles.
Time to TASTE!!!