light will come on. When the red 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 pizzelle from the press
using a heatproof plastic spatula and place on a
rack to cool completely. Warm pizzelle may be
wrapped around the dowel provided to form can-
noli 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
(15 ml) instant espresso powder in 2 table-
spoons (30 ml) hot water. Add to batter along
with 1/3 cup (85 ml) finely ground almonds. Use
1-1/2 teaspoons (7 ml) each of almond and
vanilla extracts in place of 1 tablespoon (15 ml)
vanilla extract.
HAZELN UT PI ZZELLE
This delicately flavored cookie is delightful to
serve with after-dinner coffee.
Makes 36 - 40 pizzelle
1-3/4 cups (425 ml) all-purpose flour
2 ounces
finely ground blanched hazelnuts
[1/2 cup (125 ml)]*
2
teaspoons (10 ml) baking powder
3
large eggs
3/4
cup (175 ml) granulated sugar
1/2
cup (125 ml) unsalted butter, melted
1
tablespoon (15 ml) Frangelico liqueur
2
teaspoons (10 ml) 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. Use the spoon provided to scoop
dough, about 1-1/2 – 2 teaspoons (7-10 ml), 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 of time. Remove pizzelle from the press
using a heatproof plastic spatula and place on a
rack to cool completely. Warm pizzelle may be
wrapped around the dowel provided to form can-
noli 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 turning
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 (15 ml) of the sugar from the recipe
to the nuts when chopping.
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