Beat eggs and sugar together. Add cooled melted butter and amaretto (or
almond extract) and sliced almonds. Sift flour and baking powder and add to egg
mixture. Batter will be stiff enough to be dropped by spoon. Will make approx. 30
NOTE: Use amaretto and sliced almonds for the
best result. The amaretto gives the pizzelles a rich, unique taste while the sliced
almonds seem to toast better than chopped almonds in the iron (because they lie
flat in the finished cookie) and have a better crunchy, toasted taste.
Date: April 25, 2002