Cuisinart WM-PZ2 manual Recipes

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

2teaspoons (10 ml) baking powder

3large eggs

3/4 cup (175 ml) granulated sugar

1/2 cup (125 ml) unsalted butter, melted

1tablespoon (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 CHOCOLATE PIZZELLE

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

2ounces very finely chopped bittersweet or semisweet chocolate

2teaspoons (10 ml) baking powder

3large 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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