Ingredients Jump to Instructions ↓

  1. Makes 36 - 40 pizzelle

  2. 1-3/4 cups all-purpose flour

  3. 2 teaspoons baking powder

  4. 3 large eggs

  5. 3/4 cup granulated sugar

  6. 1/2 cup unsalted butter, melted

  7. 1 tablespoon vanilla extract or anise extract

Instructions Jump to Ingredients ↑

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

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

  3. Place eggs and sugar in a medium bowl.

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

  5. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds.

  6. Add the flour mixture and mix until just combined, about 10 to15 seconds; do not overmix.

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

  8. 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)

  9. 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.

  10. For a lighter colored pizzelle bake for a shorter time; for darker pizzelle; add a few more seconds of time.

  11. Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely.

  12. Warm pizzelle may be wrapped around the dowel provided to form cannoli shells.

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

  14. Serves


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