Caterina Casola’s Family Recipe
6 eggs
1/2 cup vegetable oil
2 or more teaspoons vanilla or anise extract (pure)
3 cups all purpose flour
2 teaspoons baking powder
1 1/2 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. Test by dropping the mixture from a small
teaspoon or demitasse spoon. As needed add several tablespoons of water so the mix drops con-
veniently as a ribbon in two or three seconds. If the mix is too thin, add a few tablespoons of flour.
2. Set the Color Control Dial of the PizzellePro
®
to about 3 3 1/2 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 1/2
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 sticky and stiff. As needed adjust the mix-
ture with several tablespoons of water or flour to
slightly thin or stiffen the batter as needed to flow
ribbon-like off of a small teaspoon or demitasse
spoon. (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).
OTHER VARIATIONS
Crisco, margarine or equivalent shortening can be used as a direct substitute for butter using
the quantity called for in the recipe.
The quantity of sugar can be varied slightly but if the mix becomes too thick add a few table-
spoons of water to adjust the stiffness and flow of the mix.
Other flavorings such as almond extract, nut oil, rum extract, sweet wine or liquors can add
novelty to your party pizzelles.
ENTERTAINING WITH CANNOLIS AND
OTHER PIZZELLE DELICACIES
It is not surprising that Italy, cradle of some of the worlds finest cuisine, created the pizzelle and
found almost magical ways to use it as the foundation for an even greater range of taste
sensations (Figure 4).
Perhaps the cannoli is the most popular of these pastries. Like the pizzelle itself, the variations are
endless and an opportunity to explore delicacies with your own favorite fillings, fruits and flavorings.
The cannoli shell (see Figure 4) is formed by wrapping the hot pizzelle immediately as it is
removed from the PizzellePro
®
around a wooden dowel rod, a metal rod or cylinder or a cylindri-
cal spoon handle about 7/8 diameter. Because this wrapping can be done only while the pizzelle
is still very hot, you will find it helpful to; (a) quickly roll the pizzelle around the form; (b) locate
the area of overlap (where the pizzelle overlaps itself); (c) then holding onto the form, press and
hold that overlap area down on a flat hard surface for a few seconds while the pizzelle cools into
a rigid cylindrical form. Practice does help. If, as an alternative, the pizzelle is wrapped around a
small wooden or metal cone, a cone-shaped pizzelle shell can be created.
The round or cone shaped shells formed as described above can be filled with any of the follow-
ing delicious cannoli recipes, kindly provided by Caterina Casola of Buffalo, New York and Marie
Doria of Chicago, Illinois.
Traditional Italian Cannoli Filling (Mrs. Caterina Casola)
Another recipe from the Casola family refined over generations in Italy.
1 lb. Ricotta cheese (low moisture)
1/3 cup granulated sugar
1/3 cup confectioners sugar
1/3 cup mini chocolate chips or candied fruits
1 teaspoon rum extract
1. Make certain to use the low moisture cheese to ensure the filling will be sufficiently stiff. Add
granulated sugar and confectioners sugar and rum extract to the Ricotta and beat with a power
mixer at a medium speed for 10 minutes, scraping the bowl periodically to ensure ingredients
mix well. Then add chocolate chips or fruit and beat for another 3 minutes. At this stage the
9
8
Figure 4. Cannolis and pizzelles are ideal for entertaining.
