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Figure 4. Cannolis and pizzelles are ideal
for entertaining.
Caterina Casola’s Family Recipe
6 eggs
½ cup vegetable oil
2 or more teaspoons vanilla or anise extract (pure)
3 cups all purpose flour
2 teaspoons baking powder
1 ½ cups sugar
Makes about 100 pizzelles.
1. Beat the eggs until smooth. Add the oil and vanilla or anise extract. Sift onto the mixture the flour
and baking powder. Add the sugar and blend vigorously all of these dry ingredients into the egg
mixture until smooth. The mixture will be sticky and stiff but will relax into a soft dough consis-
tency. Test by dropping the mixture from a small teaspoon or demitasse spoon. As needed, add
several tablespoons of water or a few tablespoons of flour.
2. Set the Color Control Dial of the PizzellePro
®
to about 3 - 3 ½ and bake using the red/green light
cycle for timing as described above. Alternatively bake for approximately 45 seconds, open the lid
briefly to examine the color and bake longer as desired to create a darker/browner surface. The
baking time can be shortened slightly by increasing the Color Control Dial reading about ½ unit.
(See Baking Procedure section).
A Sweeter Variation with Butter
For a sweeter pizzelle with the added flavor of butter you will like the following:
6 eggs
1 cup butter
2 or more teaspoons vanilla or anise extract (pure)
4 cups all purpose flour
3 teaspoons baking powder
2 cups sugar
Makes about 150 pizzelles.
Beat the eggs until smooth. Melt the butter in the microwave or in a small saucepan on low heat.
Allow the butter to cool briefly while you blend and mix the sugar and vanilla or anise extract into the
egg. Then add the melted butter into the mix, sift the flour and baking powder onto the mix and blend
vigorously to ensure uniformity. The batter will be the consistency of soft dough. As needed adjust
the mixture with several tablespoons of water or flour to slightly thin or stiffen the batter as needed.
(See Baking Procedure section.)
Chocolate Pizzelles
For a special treat try our chocolate flavored pizzelles.
Using Catarina Casola’s pizzelle recipe above (based on 6 eggs),
melt 6 ounces of semi-sweet chocolate by placing it in a small
bowl in the microwave or in a small saucepan warmed over very
low heat. Stir the chocolate periodically as it melts in order to
prevent over heating. Let cool slightly.
Stirring vigorously, blend the melted chocolate slowly into
the egg and butter mixture. Then add other ingredients as
recommended. Spoon the batter onto the PizzellePro
®
, bake and
enjoy! (See Baking Procedure section).