4. When the pizzelles are done, release the latch and open the lid. Lift and remove the pizzelles
with a plastic fork or small plastic spatula in order to minimize scratching of the non-stick
surface. After removing the pizzelles, you can immediately spoon the new batter and repeat
the cycle. The PizzellePro
®
recovers instantly after each bake cycle and is ready to make
the next pizzelles.
5. If you do not start the next pizzelles immediately, the PizzellePro
®
can be closed until you
are again ready to bake.
6. When finished baking, be certain to unplug the PizzellePro
®
. Only then is the power to the
pizzelle maker switched off.
Always unplug the PizzellePro
®
immediately after use. Never leave it unattended when
plugged in. Children should not be allowed to use a pizzelle maker except in the
presence of an attentive adult.
The PizzellePro
®
, when unplugged, cools faster when its lid is left fully open. Store only when
cold. Save shelf space by storing the PizzellePro
®
upright, resting on its hinged flat end.
PIZZELLE TRADITIONS
It is generally believed that pizzelles were originated in the Tuscan region of Italy in ancient
times to mark an annual celebration. Initially baked over an open fire with relatively simple but
effective irons, the early pizzelles often were proudly embossed with the family crest or some
hint of the village of origin.
Over time it became tradition to use pizzelles to celebrate any holiday or festive occasion but
inevitably there were pizzelles for everyone at Christmas and Easter. The modern patterns found
on these delicious waffle cookies most commonly are floral on one side and a woven basket-
like pattern on the other.
The recent increased popularity of pizzeles is the result of greater recognition of their delicious
versatility. For example, pizzelles, when still hot, can be formed into cylinders, cones and mini-
baskets that can hold a wide variety of delicious fillings for festive occasions. The range of taste
experiences that can be created with fillings of formed pizzelles is virtually endless.
SOME FAVORITE PIZZELLE RECIPES
The basic pizzelle recipe has undergone little change through the years. However, there are
variations based on selection of cooking oils, including butter, margarine, vegetable oil or short-
ening, and of course many flavorings, including anise, vanilla or almond extract. Even rum
extracts and whisky are used by some in pizzelles.
The fundamental ingredients of the pizzelle are eggs, flour, and sugar and the relative amount
of these ingredients can be varied slightly to match your preferences of taste and texture.
Once all ingredients are fully blended, select and test a tablespoon that you plan to use for
dispensing and dropping the batter onto the pizzelle patterns. Consistency of the batter will be
of soft dough that holds its shape but can be adjusted to suit individual tastes. A batter that
slides off the spoon as a ribbon will produce a slightly thinner cookie and can be obtained by
adding a few tablespoons of liquid to the basic recipes described below. Recipes using more
sugar and incorporating butter instead of oil often yield a crisper cookie.
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