After posting pics to social media, I received a number of recipe requests for the Pizzelles I baked for a relatives’s wedding this past weekend. I always have nonpareils stored in my kitchen, which is how the idea for the recipe was born. Here is my recipe:

Italian Flower Pizzelles

3 eggs, room temperature

3/4 cup Sugar or dry sugar substitute

1/2 cup butter, melted and cooled

1 tsp pure vanilla extract

1 tsp anise seeds, optional

1 3/4 cup all-purpose flour, sifted (or) half all-purpose & half white whole wheat flour, sifted

Garnish

chocolate frosting, regular or sugar-free

chocolate nonpareils, regular or sugar-free

confectioners sugar, regular or sugar-free

In large mixing bowl, beat together the eggs and sugar or sugar substitute. Add the cooled butter and vanilla. Mixture will be thick. Bake according to the directions of your Pizzelle Maker and cool on wire racks. Once cooled, spread a small amount of chocolate frosting on the back of the nonpareils and affix to the centers of the pizzelles. Sprinkle pizzelles with confectioners sugar.

Note: White whole wheat flour and sugar substitutes can affect the thickness and crispness of your pizzelles. Moisture and humidity can also affect the crispness of pizzelles. Click here for tips on keeping your pizzelles crisp. https://www.livestrong.com/article/521317-how-to-make-pizzelle-crisp-in-high-humidity/

You can make various colored pizzelles with this recipe by using multi-colored doughs, nonpareils and tinted cofectioners sugars to match. I used a medium sized pizzelle iron to bake. Enjoy!