3 1/2 c. flour
1 1/2 c. sugar
2 Tbsp anise or almond flavoring
1/4 tsp. vanilla ext.
2 sticks regular margarine, melted
4 tsp. baking powder
1/2 c. cocoa
1/2 c. sugar
1/2 tsp. baking powder
Beat eggs, adding sugar gradually. Beat
Add cooled margarine and vanilla & almond extracts
Sift flour and baking powder. Sift cocoa, sugar and baking powder into dry
Blend into egg mixture until smooth. Dough will
be sticky enough to be dropped by teaspoonsful.
Blend into egg mixture until smooth.
HINTS ON USING PIZZELLE MAKER:
Preheat until the indicator light goes OFF.
Even though my griddle is Teflon, I always end up throwing away the first batch
- it sticks, and you have to scrape away those crumbs out of the indentations -
makes me crazy! However, last time, I sprayed the surface with Pam for the first
batch only, and that seemed to help - it still was a throw away, but not so many
areas of sticking crumbs.
From that point on, they shouldn't stick.
Place one heaping teaspoon of dough in center of each pizzelle circle. Close lid
and press together for a few seconds (watch out, the steam burns as it comes out
Bake until golden brown, about 30 seconds - I time mine so that when the steam
STOPS coming out, I lift the lid and they're usually ready then.
Just take a fork tine, and gently pull an edge - they should peel right off
easily - put each one on a rack for cooling. Close grids back up to keep the
At this point, while they're still hot and flexible, you can roll them into
icecream cone shapes for cooling. Also, can roll them around some type of tube
for filling with other dessert mixes - like the filling for canolis.
As soon as you put the next dough in to start cooking - I take that 30 seconds
and sprinkle confectioner's sugar over both sides of the cooling pizzelles.
You get into a rhythm of dropping the dough, closing the lid, sprinkling the
powdered sugar, transferring the cooled ones over to wax paper, and then it's
time to open up the grid again, and start over!
It goes fast for 100 cookies!