5
time, allowing the second to remain on the hot
press (keep unit open) while rolling.
Hot pizzelle can be molded around the Rolling
dowel provided or a small custard cup or
ramekin to create a cup. Shaped pizzelle
should be filled just before serving.
Lighter pizzelle are easier to roll/mold than
darker pizzelle.
If pizzelle run over the edges of the mold, trim
while warm with a sharp knife or kitchen scis-
sors.
Allow pizzelle to cool completely on a wire rack
before storing.
In a dry climate, store pizzelle in a shallow
cookie jar or container with loose-fitting lid. Add
a layer of paper towel between each cookie to
absorb excess moisture. In a humid climate,
store
pizzelle in a tightly covered container.
Pizzelle can be frozen. Stack in small bundles
with a sheet of paper towel between each
cookie, wrap in plastic wrap, then place in a
resealable food storage bag and squeeze out
excess air.
If pizzelle become soft, arrange them in a
single layer on a cookie sheet. Place in a 300°F
oven
for 3 to 5 minutes.
Many pizzelle batters may be prepared ahead,
covered tightly and stored in the refrigerator for
up to 24 hours before baking pizzelle.
“Center” the batter just a little behind the direct
center of each patterned cookie grid, so that
when the lid is closed it will push the batter
forward to the center, making a more evenly
rounded pizzelle.
When finished baking pizzelle, unplug unit and
open to cool completely. Brush any residual
crumbs from the press, paying particular
attention to the pattern indentations, using a
soft brush such as a new toothbrush, pastry
brush (do not use a brush with any metal wire,
such as a bottle brush), or cotton swab. Then
wipe the unit with a dampened, soft cloth, such
as a microfiber cloth (available in most kitch-
enware/gourmet stores), to remove all grease
and crumbs. Allow unit to dry completely before
storing.
About the Recipes:
Many pizzelle recipes can be mixed ahead of
time, covered and refrigerated. Remove batter
from refrigerator about 30 minutes before bak-
ing.
It is important to measure flour and other dry
ingredients properly for best baking results.
Use nested measuring cups of graduated sizes
–
do not use measuring cups meant for liquid
measurements. Stir flour before measuring,
then spoon or scoop into the measuring cup
and level with the straight edge of a spatula or
table knife.
Nutritional information is based on number of
servings indicated. If a recipe produces a range
of servings, it is based on the highest serving
yield for that particular recipe. If a recipe has
a lower fat option, that is the one used for
nutritional information.
RECIPES
CLASSIC PIZZELLE
Our basic pizzelle recipe is flavored with pure
vanilla extract. You may vary the flavor by
using other extracts such as anise, almond or
lemon.
Makes 28 pizzelle
13/4 cups unbleached, all-purpose flour
2
teaspoons baking powder
3
large eggs
3/4
cup granulated sugar
8
tablespoons (1 stick) unsalted butter,
melted and cooled to room temperature
1
teaspoon pure vanilla extract
1. Put the flour and baking powder in a small
bowl and whisk to combine; reserve.
2. Put the eggs and sugar in a medium bowl.
Using a hand mixer, beat until thickened.
While mixing on low, gradually add the
melted butter and vanilla and mix until
combined, about 15 seconds. Add the dry
ingredients and mix until just combined,
about 10 to 15 seconds; do not overmix.
