Classic Pizzelle

Makes 28 pizzelle

1     and ¾ cups unbleached, all-purpose flour
2     teaspoons baking powder
3      large eggs
¾ cup granulated sugar
8     tablespoons (1 stick) unsalted butter,
        melted and cooled to room temperature
1      teaspoon pure vanilla extract

Nutritional information per pizzelle:
Calories 82 (40% from fat) • carb. 11g • pro. 1g • fat 4g sat. fat 2g • chol. 29mg • sod. 42mg • calc. 9mg • fiber 0g

1. Put the flour and baking powder in a small
bowl and whisk to combine; reserve.
2. Put the eggs and sugar in a medium bowl.
Using a hand mixer, beat until thickened.
While mixing on low, gradually add the
melted butter and vanilla and mix until
combined, about 15 seconds. Add the dry
ingredients and mix until just combined,
about 10 to 15 seconds; do not overmix.
(Alternately, this can be done by hand with a
whisk – be sure there are no lumps in
the batter.)
3. Preheat the Pizzelle Press in the closed
position with the browning control
adjustment set to desired doneness.
4. Once the green indicator light illuminates,
use the measuring scoop to dollop batter
onto the center of each pizzelle circle. Close
cover and lock to begin the cooking time.
The green indicator light will turn off and
re-illuminate when pizzelle are ready. Use
silicone-tipped tongs to remove the pizzelle
and carefully transfer to a flat cooling rack.
Repeat with remaining batter.
NOTE: This recipe is perfect for making
cannoli shells: They have to be formed
immediately after removing from the plates,
so be quick. Use the included rolling dowel
to form into a cylindrical shape, like a tunnel.
Allow to rest, seam side down, until set
and crispy.