Use and Care Manual

SOUTHERN ITALIAN PIZZELLES
These used to be made with the old hand irons; they can be thicker and heavier than a
regular pizzelle.
6 Large eggs
2 Cups sugar
2 Sticks (1 cup) butter/margarine melted and cooled
2 Teaspoons vanilla extract
7 Cups all-purpose flour
1 Teaspoon anise seed (optional)
4 Tablespoons baking powder
Beat eggs and sugar, add cooled melted butter, vanilla and anise seed. Sift flour and
baking powder and add to egg mixture. Batter will have a dough like consistency. Bake
the same way in your iron.
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FOR CHOCOLATE PIZZELLES
Using the first recipe in this book, omit the vanilla and anise flavors; add 3 tablespoons
cocoa and 3 tablespoons sugar. Bake the same way in your iron.
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FOR ALMOND PIZZELLES
Using the first recipe in this book, omit the vanilla and anise flavors; add 1 tablespoon
almond extract or 2 tablespoons Amaretto. Add one cup of finely chopped/ground
almonds to the batter. Bake as usual in your iron.
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THINGS YOU CAN DO WITH PIZZELLES
Beside eat them
When you shape warm pizzelles, it is always easier to use an oven mitt. They are
warmer than you think.
You can shape your warm pizzelles over a custard dish to make small bowls. Once they
have cooled, you can melt some chocolate bits, coat the inside of them then serve ice
cream, custard, or fruit.
You can form them into cones, once they are cooled put wither a miniature marshmallow
or snip a quarter of a large marshmallow in the bottom of the cone. Now you can use it
for a small ice cream cone or fill it with custard and fruit.