7
You can adjust the amount of baking powder slightly in any recipe. It is necessary to use just
enough to ensure that the two pizzelles fill out completely during the baking cycle. More than
that will do little for the texture and increase the likelihood that the pizzelles will spread beyond
the design borders of the patterns.
Commonly, pizzelle recipes use 3, 6 or 12 eggs. Most recipes start with 6 eggs, which will make
about 70 pizzelles in the Pizzelle Pro
®
.
We recommend first a family recipe from Caterina Casola of Buffalo, New York. This recipe has
been handed down more generations in Italy than her family can remember. Each year her deli-
cious recipe has been used to produce thousands of pizzelles eagerly awaited by the family and
a host of friends.
Caterina Casola’s Family Recipe
6 eggs
1
⁄
2
cup vegetable oil
2 or more teaspoons vanilla or anise extract (pure)
3 cups all purpose flour
2 teaspoons baking powder
1
1
⁄
2
cups sugar
Makes about 70 pizzelles.
1. Beat the eggs until smooth. Add the oil and vanilla or anise extract. Sift the flour and baking
powder onto the mixture. Add the sugar and vigorously blend all of these dry ingredients into the
egg mixture until smooth. The mixture will be sticky and stiff. Test by dropping the mixture from
a tablespoon. As needed add a few tablespoons of water so that the mix drops conveniently as
a ribbon in two to three seconds. If the mix is too thin add a few tablespoons of flour.
2. Bake for approximately 20 seconds, open the lid briefly to examine the color and bake longer as
desired to create a darker/browner surface. (See Baking Procedure section).
A Sweeter Variation with Butter
For a sweeter pizzelle with the added flavor of butter you will like the following:
6 eggs
1 cup butter
2 or more teaspoons vanilla or anise extract (pure)
4 cups all purpose flour
3 teaspoons baking powder
2 cups sugar
Makes about 72 (6 dozen) pizzelles.
1. Beat the eggs until smooth. Melt the butter in the microwave or in a small saucepan on low heat.
Allow the butter to cool briefly while you blend and mix the sugar and vanilla or anise extract into
the eggs. Then add the melted butter into the mix, sift the flour and baking powder onto the mix
and blend vigorously to ensure uniformity. The batter will be sticky and stiff. As needed, adjust
the mixture with a few tablespoons of water or flour to slightly thin or stiffen the batter so it flows
ribbon-like off of a tablespoon.
2. Bake for approximately 20 seconds, open the lid briefly to examine the color and bake longer as
desired to create a darker/browner surface. (See Baking Procedure section).
