Cuisinart WM-PZ2 - Manual (Page 5)

5
RECIPES
CLASSIC PIZZELLE
Our basic pizzelle recipe is flavored with the
universally popular vanilla. You may vary the
taste by using other flavors such as anise,
almond or lemon extract.
Makes 36 - 40 pizzelle
1-3/4 cups (425 ml) all-purpose flour
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) 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 Cuisinart
®
SmartPower ™ 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 to 15 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 (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 heat-
proof 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.
Nutritional information per pizzelle:
Calories 60 (40% from fat) • carb. 8g • pro. 1g • fat 3g •
sat. fat 2g • chol. 22mg • sod. 17mg • calc. 3mg • fiber 0g
Variations:
Marble Pizzelle: Add 2 ounces finely chopped
bittersweet or semisweet chocolate to the batter.
Bake as directed.
DOUBLE CH OCOLATE PIZZELL E
While chocolate pizzelle are not traditional, they
are quite delicious. Use with your favorite ice
cream to make ice cream sandwiches.
Makes 36 - 40 pizzelle
1-1/2 cups (375 ml) all-purpose flour
1/4
cup (75 ml) unsweetened cocoa powder
2 ounces very finely chopped bittersweet or
semisweet chocolate
2 teaspoons (10 ml) baking powder
3 large eggs
1 cup (250 ml) granulated sugar
1/2 cup (125 ml) unsalted butter, melted
1 tablespoon (15 ml) vanilla extract
Preheat the Cuisinart ™ Pizzelle Press on Setting
3 while preparing the batter.
Place flour, cocoa, chopped chocolate, and bak-
ing 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 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 to 15 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 (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
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