Recipe courtesy of Martha Stewart
Total:
31 min
Active:
30 min
Yield:
about 16 cones
Level:
Intermediate

Ingredients

Directions

Heat a nonstick pizzelle iron. In a large bowl, sift together flour, baking powder, and salt; set aside.

In a large bowl, whisk eggs. Slowly add sugar, and continue mixing until well blended. Whisk in vanilla and lemon extracts. Slowly add the cooled butter in a steady stream, whisking continuously until the batter is smooth.

Slowly add the sifted flour mixture, and keep whisking until flour is completely incorporated into the batter. Do not overbeat.

Fill a pastry bag fitted with a 1/4-inch or 3/8-inch plain tip with batter. Pipe 1 1/2 tablespoons of batter in a circle in the center of each pattern on the heated pizzelle iron. Close the iron, and seal with the clasp. Cook for 50 to 60 seconds. Using a small spatula, remove pizzelles, and wrap around a wooden cone mold. Let stand until cool.

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