6
(Alternately, this can be done by hand with
a whisk – be sure there are no lumps in
the batter.)
3. Preheat the Pizzelle Press in the closed
position with the browning control
adjustment set to desired doneness.
4. Once the green indicator light illuminates,
use the measuring scoop to dollop batter
onto the center of each pizzelle circle.
Close cover and lock to begin the cooking
time. The green indicator light will turn off
and re-illuminate when pizzelle are ready.
Use silicone-tipped tongs to remove the
pizzelle and carefully transfer to a flat
cooling rack. Repeat with remaining batter.
NOTE:
This recipe is perfect for making
cannoli shells: They have to be formed
immediately after removing from the plates,
so be quick. Use the included rolling dowel
to form into a cylindrical shape, like a tun-
nel. Allow to rest, seam side down, until set
and crispy.
Nutritional information per pizzelle:
Calories 82 (40% from fat) • carb. 11g • pro. 1g • fat 4g
sat. fat 2g • chol. 29mg • sod. 42mg • calc. 9mg • fiber 0g
HAZELNUT PIZZELLE
For a variation, substitute the hazelnuts with
pecans, walnuts or pistachios. For Chocolate
Marble Nut Pizzelle, add 2 ounces very finely
chopped bittersweet or semisweet chocolate to
the batter.
Makes 28 pizzelle
13/4 cups unbleached, all-purpose flour
½
cup finely ground, blanched hazelnuts
(2 ounces)*
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
tablespoon hazelnut liqueur
2
teaspoons pure vanilla extract
1. Put the flour, ground hazelnuts and baking
powder into a small bowl and whisk to com-
bine; reserve.
2. Put the eggs and sugar into a medium bowl.
Using a hand mixer, mix until thickened.
While mixing on low, gradually add the melt-
ed butter hazelnut liqueur and vanilla extract
and mix until combined, about 15 seconds.
Add the flour mixture and blend until just
combined, about 10 to 15 seconds; do not
overmix. (Alternately, this can be done by
hand with
a whisk – be sure there are no lumps in
the batter.)
3. Preheat the Pizzelle Press in the closed
position with the browning control adjust-
ment set to your desired doneness.
4. Once the green indicator light illuminates,
use the measuring scoop to dollop batter
onto the center of each pizzelle circle. Close
cover and lock to begin the cooking time.
The green indicator light will turn off and
re-illuminate when pizzelle are ready. Use
silicone-tipped tongs to remove the pizzelle
and carefully transfer to a flat cooling rack.
Repeat with remaining 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. If it doesn’t seem
fine enough, then use a fine mesh strainer to
sift before mixing with other ingredients.
Nutritional information per pizzelle:
Calories 93 (44% from fat) • carb. 11g • pro. 2g • fat 5g
sat. fat 3g • chol. 29mg • sod. 42mg • calc. 10mg • fiber
0g
