BACK TO INDEX Pizzelle Nick Malgieri Ingredients for About 2 Dozen Wafers: 1 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 2 large eggs Pinch of salt 1/2 cup sugar 1 tablespoon anisette or 1 teaspoon pure anise extract 3 ounces unsalted butter, melted and cooled Confectioner's sugar, for dusting Preheat the pizzelle iron, and grease or spray it if suggested in the manufacturer's instructions. Set out a cooling rack for the baked cookies. Put flour and baking powder in a medium bowl and whisk to blend; set aside. In another bowl, whisk together eggs and salt until foamy, then gradually whisk in the sugar. When mixture is smooth, whisk in the liqueur, followed by the melted butter. Switch to a rubber spatula and fold in the reserved dry ingredients. Using about 2 teaspoons of batter for each pizzelle, place batter in center of the iron, close, and bake about 2 minutes, or until golden and firm. Don't open the iron until the steam stops. As soon as the pizzelle is baked, remove from the iron to the cooling rack and continue making pizzelles with remaining batter. Should any of the pizzelles need coaxing to come off the iron, nudge them with a spatula or fork and then peel them off with your fingers. If you want to cut the pizzelle into quarters or roll them into cones, do so the instant they come off the iron, piping hot and still pliable. Dust with confectioner's sugar before serving.  Pizzelle