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indicator light goes out and the green indicator
light comes on, the pizzelle are ready. Adjust
baking times for softer or crispier cookies,
according to personal preference. Remove piz-
zelle from the press using a heatproof plastic
spatula and place on a rack to cool com-
pletely. Warm pizzelle may be wrapped around
the dowel provided to form cannoli shells.
Completely cooled pizzelle may be dusted with
powdered sugar before serving.
Nutritional information per pizzelle:
Calories 71 (41% from fat) • carb. 10g • pro. 1g • fat 3g •
sat. fat 2g • chol. 22mg • sod. 17mg • calc. 4mg • fiber 0g
Variation:
Mocha Almond Pizzelle: Dissolve 1 tablespoon
instant espresso powder in 2 tablespoons hot
water. Add to batter along with 1/3 cup finely
ground almonds. Use 1-1/2 teaspoons each of
almond and vanilla extracts in place of 1 table-
spoon vanilla extract.
HAZELNUT PIZZELLE
This delicately flavored cookie is delightful to
serve with after-dinner coffee.
Makes 36 - 40 pizzelle
1-3/4 cups all-purpose flour
2 ounces finely ground blanched hazelnuts
(1/2 cup)*
2 teaspoons baking powder
3 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon Frangelico liqueur
2 teaspoons vanilla extract
Preheat the Cuisinart
®
Pizzelle Press on Setting 3
while preparing the batter.
Place flour, ground nuts 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 thick. 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 of the Pizzelle Press with
a flavorless vegetable oil or melted vegetable
shortening before baking. Use the spoon pro-
vided 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 indicator 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 heatproof plastic spatula and
place on a rack to cool completely. Warm piz-
zelle may be wrapped around the dowel pro-
vided to form cannoli shells. Completely cooled
pizzelle may be dusted with powdered sugar
before serving.
Nutritional information per pizzelle:
Calories 71 (46% from fat) • carb. 8g • pro. 1g • fat 4g •
sat. fat 2g • chol. 22mg • sod. 17mg • calc. 6mg • fiber 0g
Variation: You may vary the type of nut used.
Try almond, pecan, walnut or pistachio. For
Chocolate Marble Nut Pizzelle, add 2 ounces
very finely chopped bittersweet or semisweet
chocolate to the batter.
*Grind nuts as finely as possible without turn-
ing into nut butter. This can be done easily in
a Cuisinart
®
Food Processor or Mini-Prep
®
Plus
Chopper/Grinder. You may wish to add a
tablespoon of the sugar from the recipe to
the nuts when chopping.
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