6 eggs
3 1/2 cups GF Flour (I used Betty Hagman’s)
1 1/2 cups sugar
2 Tbsp vanilla or anise
1 cup margarine melted (do not use more or substitute oil)
or 1/2 butter & 1/2 Margarine
4 tsp. baking powder
Beat eggs, adding sugar gradually, Beat until smooth.
Add cooled margarine and vanilla or anise.
Sift flour and baking power.
Blend into egg mixture until smooth. Dough will be sticky enough to be dropped by spoon.
Bake in Pizzelle baker.
Makes about 60 pizzelles.
Variation: Pizzelles with nuts. Finely chop one cup of walnuts or pecans.
Blend into Classic Pizelle dough.
Spray pizzelle maker to prevent sticking.
Check timing on 1st few they go fast.