Use and Care Manual

PIZZELLES
3 Large eggs
¾ Cup sugar
2 Teaspoon vanilla extract
1 Stick (1/2 cup) butter/margarine, melted and cooled
½ Teaspoon anise seed (optional)
1 3/4 Cups all-purpose flour
2 Teaspoons baking powder
Melt butter and set aside. Beat eggs and sugar until light yellow, 2-3 minutes. Add
melted butter and vanilla. Beat until blended. Sift together the ingredients, fold until just
blended, add remaining flour and fold again until just incorporated.
Heat pizzelle iron, place about 1 tablespoon of batter on grid just behind the center of
the pattern. Bake until golden brown, about 30-40 seconds. Remove and cool on a
rack. Repeat with remaining batter.
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CITRUS PIZZELLES
Omit the vanilla and anise flavorings. Add 1 teaspoon finely grated lemon/orange/lime
zest or flavorings or oils.
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Please experiment with flavors and fruits in your recipes. If you use oils (such as orange
oil), use half as much as called for in your recipe (oils are stronger than flavors and
extracts). Make a set of pizzelles, let them cool and sample them. If the flavor is not
strong enough, put a bit more oil in, keep track and make a note on the recipe when you
find a balance you like.
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ORANGE AND RUM PIZZELLES
3 Large eggs
1 Cup sugar
2 Teaspoon rum (or rum extract)
1 Stick (1/2 cup) butter/margarine melted and cooled
2 Cups all-purpose flour
2 Teaspoons baking powder
2 Teaspoons grated orange peel
Beat eggs and sugar. Add cooled melted butter a little at a time. Add rum and orange
peel. Gradually add enough flour to make a very light dough, light enough to drop on
your grids with a spoon.
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