Basil-Infused Pizzelle

a savory twist on the Italian classic

Kelly had been hounding me to create a savory pizzelle.  This recipe was my attempt to satisfy her craving, but it ended up being enjoyed by many.  Filled with a fresh salad, it is colorful and crispy in all the right places.  And made with the I Can’t Believe It’s Not Butter! it calls for, it may even be good for you!

cooking information

• Yield: Approximately 40 Cookies
• Prep Time: 15 minutes
• Cooking Time: 40 minutes

all ingredients

• 1 Bunch Fresh Basil
• 1 Cup Sugar
• 3 Eggs
• 2 Sticks I Can’t Believe It’s Not Butter!
• 2 Cups Flour
• 1 tsp Salt
• ¼ Cup Orange Juice

recipe instruction

1. To a large sauté pan add your butter and fresh basil. Turn to low heat and let the butter slowly melt with the basil.

2. In a large mixing bowl, whisk together with a fork your eggs and sugar.

3. Next, whisk in your orange juice, salt, and measured ½ cup of infused butter.

4. Finally, switching to a wooden spoon, add your flour. Stir until completely combined.

5. Preheat your pizzelle press. When it’s warm enough, add 1 tsp of dough to each cookie and then press down. Release and let cook 45-60 seconds. Remove with a butter knife and fold into a mini muffin tin to create the cup shape.

6. Let rest and cool down in the mini muffin tin. After they’ve cooled, store in a dry container.

7. Serve with fresh tomato and peach salad or any fresh vegetables and enjoy!

cooking tips

• It will take 10 minutes for the I Can’t Believe It’s Not Butter! to melt and become infused with the fresh basil, so, plan accordingly. Also, you will have a little more than you need for the recipe – risk making too much, than not enough in case some of the I Can’t Believe It’s Not Butter! evaporates.
• You need a pizzelle press to create this recipe. You can find one in the cookingwithcaitlin.com shop right here, and at most specialty food equipment stores. I received mine 15 years ago and it still is working great!
• If you aren’t the biggest basil fan, you can substitute fresh thyme, dill, oregano, whichever is your favorite.

special thanks to: