Tuesday, January 12, 2010


When i was in Seattle, i contacted Tuty Alexander to meet up with her.  Tuty frequents my blog and we have become great friends. We met and had a great time chatting in person.  She graciously made a few bags of Pizzelles for my grandkids.  The bags were so beautifully packed and the pizelles were so delectable.  Thank you so much, Tuty  for your kind gesture, the pizzelles never reached Denver, they were all gone the same day they got them.  I have been thinking of Pizzelles ever since and have been wanting to get a pizzelle maker and if you believe in Santa or in my case 'Sandra' - i got my pizzelle maker for Christmas.  Thank you Sandra, the Santa.  As usual, the recipe on the instruction book is the best recipe and this one is from Cuisiart.


Makes 36 - 40 pizzelle

1-3/4 cups all-purpose flour

2 teaspoons baking powder

3 large eggs

3/4 cup granulated sugar

1/2 cup unsalted butter, melted

1 tablespoon vanilla extract or anise extract


Preheat the Cuisinart™ Pizzelle Press on Setting 3 while preparing the batter.

Place flour and baking powder in a small bowl and stir to combine; reserve.

Place eggs and sugar in a medium bowl.

Using a Hand Mixer, mix on medium speed  for 1 minute, until thickened.

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 to15 seconds; do not overmix.

It may be necessary to lightly brush both the top and bottom grids with a flavorless vegetable oil or melted vegetable shortening.

Use the spoon provided to scoop dough, about 1-1/2 – 2 teaspoons, and drop onto one of the patterned
cookie grids; repeat to make a second cookie.(i used 1 oz ice-cream scoop)

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 cannoli shells.

Completely cooled pizzelle may be dusted with powdered sugar before serving.


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