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Cookies without Nuts
L'Osti (Pizzelle, with eggs, sugar and vegetable oil)
Originated from: Casacalenda, Molise, Italy
Occasion: Special events
Contributed by: Pauline Fresco (Zia Rosina's recipe)

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12 eggs
1 cup sugar
1 cup oil
3 teaspoons baking powder
1 pinch salt
Flour as much as needed (approximately 6 cups)

Equipment needed:
A pizzelle baker [iron]


Pre-heat pizzelle maker.

Mix the flour with the baking powder and sift the resulting mixture three times.

Add the rest of the ingredients to the sifted flour. Mix well. The resulting batter should be thicker than the one used for a pancake, but not as thick as the one used for a drop cookie.

Pour a tablespoon or so of batter onto each pizzelle iron (generally they are two) and cook until the pizzelle cookies are golden.

Remove and cool.

The pizelle cookies can be served by themselves, or they can be topped with jam and be served as "pizelle jam sandwiches."


The photo was taken by Mary Melfi; the "sour cherry pizzelle jam sandwiches" were made by her aunt, Rosina Melfi.

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