Wanna make a pizzelle?

Pizzelle Recipe

Once mixed, the mixture will be sticky and stiff. Test by dropping the mixture from a small teaspoon or demi-tasse spoon. As needed, add a few tablespoons of water so that the mix drops conveniently as a ribbon in two to three seconds. If the mix is too thin, add a few tablespoons of flour.

Set the Color Control Dial of the Pizzelle Pro® to about 3 - 3 1/2 and bake using the red/green light cycle for timing. Alternatively, bake for approximately 45 seconds, open the lid briefly to examine the color, and bake longer as desired to create a darker/browner surface. The baking time can be shortened slightly by increasing the Color Control Dial reading about 1/2 unit.

A Sweeter Variation with Butter
Makes 200 pizzelles
6 eggs
1 cup butter
2 teaspoons vanilla or anise extract (pure)
4 cups all purpose flour
3 teaspoons baking powder
2 cups sugar


1. Beat the eggs until smooth. Melt the butter in the microwave or in a small saucepan on low heat.
2. Allow the butter to cool briefly while you blend and mix the sugar and vanilla or anise extract into the eggs.
3. Add the melted butter into the mix, sift the flour and baking powder onto the mix and blend vigorously to ensure uniformity.



Chocolate Pizzelles
Makes 150 pizzelles

1. Using Catarina Casola's pizzelle recipe (based on 6 eggs), mix and completely blend all ingredients as described.
2. Melt 6 ounces of semi-sweet chocolate in a small bowl in the microwave or in a small saucepan over very low heat. Stir the chocolate periodically as it melts in order to prevent over-heating.
3. Stirring vigorously, blend the melted chocolate slowly into the pizzelle mixture.
4. Spoon the batter onto the Pizzelle Pro®, bake and enjoy!



This recipe is cited from Chefs Choice website: http://www.edgecraft.com/page2f_rec2a.html