Desserts
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Makes 28 pizzelle
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Makes 28 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.
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
carb. 11g
pro. 1g
fat 4g sat. fat 2g
chol. 29mg
sod. 42mg
calc. 9mg
fiber 0g
Ingredients
- 1and ¾ cups unbleached, all-purpose flour
- 2teaspoons baking powder
- 3large eggs
- ¾ cup granulated sugar
- 8tablespoons (1 stick) unsalted butter,
- melted and cooled to room temperature
- 1teaspoon pure vanilla extract
Preparation
- 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.
- (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 tunnel.
- Allow to rest, seam side down, until set
- and crispy.
