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RECIPES
CLASSIC PIZZELLE
Our basic pizzelle recipe is flavored with the
universally popular vanilla. You may vary the
taste by using other flavors such as anise,
almond or lemon extract.
Makes 36 - 40 pizzelle
1-3/4 cups all-purpose flour
2 teaspoons baking powder
3 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract or anise extract
Preheat the Cuisinart
®
Pizzelle Press on Setting 3
while preparing the batter.
Place flour and baking powder in a small bowl
and stir to combine; reserve. Place eggs and
sugar in a medium bowl. Using a Cuisinart
®
SmartPower
™
Hand Mixer, mix on medium speed
for 1 minute, until thickened. On low speed, add
the melted butter and vanilla in a steady stream
and mix until combined, about 15 seconds. Add
the flour mixture and mix until just combined,
about 10 to15 seconds; do not overmix.
It may be necessary to lightly brush both the
top and bottom grids with a flavorless vegetable
oil or melted vegetable shortening before baking.
Use the spoon provided to scoop the dough,
about 1-1/2 – 2 teaspoons, and drop onto one
of the patterned cookie grids; repeat to make a
second cookie. Close the lid and lock. The red
indicator light will come on. When the red
indicator light goes out and the green indica-
tor light comes on, the pizzelle are ready. For a
lighter colored pizzelle, bake for a shorter time;
for darker pizzelle, add a few more seconds.
Remove pizzelle from the press using a heat-
proof plastic spatula and place on a rack to cool
completely. Warm pizzelle may be wrapped
around the dowel provided to form cannoli
shells. Completely cooled pizzelle may be dust-
ed with powdered sugar before serving.
Nutritional information per pizzelle:
Calories 60 (40% from fat) • carb. 8g • pro. 1g • fat 3g •
sat. fat 2g • chol. 22mg • sod. 17mg • calc. 3mg • fiber 0g
Variations:
Marble Pizzelle: Add 2 ounces finely chopped
bittersweet or semisweet chocolate to the batter.
Bake as directed.
DOUBLE CHOCOLATE PIZZELLE
While chocolate pizzelle are not traditional, they
are quite delicious. Use with your favorite ice
cream to make ice cream sandwiches.
Makes 36 - 40 pizzelle
1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 ounces very finely chopped bittersweet or
semisweet chocolate
2 teaspoons baking powder
3 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract
Preheat the Cuisinart
®
Pizzelle Press on Setting 3
while preparing the batter.
Place flour, cocoa, chopped chocolate, and
baking powder in a small bowl and stir with a
whisk or fork to combine; reserve. Place eggs
and sugar in a medium bowl. Using a Cuisinart
®
SmartPower
™
Hand Mixer, mix on medium speed
for 1 minute, until thickened. On low speed, add
the melted butter and vanilla in a steady stream
and mix until combined, about 15 seconds. Add
the flour mixture and mix until just combined,
about 10 to 15 seconds; do not overmix.
It may be necessary to lightly brush both the
top and bottom grids with a flavorless vegetable
oil or melted vegetable shortening before baking.
Use the spoon provided to scoop the dough,
about 1-1/2 – 2 teaspoons, and drop onto one
of the patterned cookie grids; repeat to make a
second cookie. Close the lid and lock. The red
indicator light will come on. When the red
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