Recipe: Rival Pizzelle Maker Basic Italian Pizzelle Recipe with 8 Variations

ITALIAN PIZZELLES
Source: Rival Pizzelle Maker Recipe Booklet

3 eggs, beaten
3/4 cup sugar
3/4 cup butter or margarine, melted
1 1/2 to 2 cups flour
1 teaspoon baking powder
2 teaspoons vanilla
1 teaspoon anise seed (or anise extract)

Add and beat ingredients together in order listed (use the smaller amount of flour for thinner pizzelle).

Drop by rounded spoonful onto center of preheated grid. Close lid and immediately clip handles together. Allow to cook until steaming stops - about 60 seconds. Remove with fork.

Allow to cool on wire rack or towels. (While hot may be rolled into cylinder or shaped into cone.)

Dust with powdered sugar. Store in airtight container.

VARIATIONS:

LEMON PIZZELLE:
Omit vanilla and anise seed. Add 2 teaspoons lemon extract and 1 tablespoon grated lemon peel to Basic Recipe.

CHOCOLATE PIZZELLE:
Mix 3 tablespoons unsweetened cocoa powder and 3 tablespoons sugar. Add to Basic Recipe.

NUT PIZZELLE:
Add 1 1/2 cups very finely chopped or ground nuts to Basic Recipe or to Chocolate Pizzelles.

---

SCANDINAVIAN KRUMKAKE

3 eggs, well beaten
1/2 cup sugar
6 tablespoons melted butter or margarine
1/2 teaspoon each lemon extract and ground cardamon
2/3 cup flour

Beat all ingredients until smooth. Bake as directed for Pizzelles. Remove. While hot, shape into cone or roll into cylinder.

---

CHINESE ALMOND COOKIES

3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine
1 3/4 cups sugar
2 eggs
1/2 teaspoon almond extract
1/3 cup ground or finely chopped almonds

Sift together dry ingredients. Cream butter and sugar; add eggs one at a time and beat until light. Add almond extract, almonds and sifted dry ingredients. Drop by spoonfuls onto preheated grid. Bake as directed for Pizzelles.

---

FRENCH GAUFRETTE

1 cup whipping cream
1 cup flour
3/4 cup powdered sugar
2 teaspoons vanilla
1/4 teaspoon salt

Beat cream just until it begins to thicken. Blend in remaining ingredients. Bake as directed for Pizzelles. (Using a beater will make it thicken rapidly - I mix everything using a spoon).

TO MAKE HOMEMADE ICE CREAM SANDWICHES:
Cut ot cookie in half. When cold, add generous slice of ice cream.

ICE CREAM CUPS:
Place a hot Pizzelle or Gaufrette in a tea cup or small bowl to shape. Remove when cool. Just before servine fill with ice cream. Add topping if deired.

---

ITALIAN CIALDE

1 cup sugar
1 egg
2 teaspoons vanilla
2 tablespoons each salad oil and anise-
flavored liqueur
2/3 cup water
1 1/2 cups flour
1 1/2 teaspoons whole anise seed

Combine all except last two ingredients. Beat well to blend. Stir in the flour and anise seed. Bake as directed for Pizzelles. Roll hot cookie into cylinder. Dust with powdered or cinnamon sugar. Makes about 30.

---

CANNOLI

FOR THE CANNOLIS:
2 eggs, well beaten
1/2 cup sugar
1/2 cup melted butter or margarine
1 1/2 cups flour
1/4 teaspoon soda
1 teaspoon cinnamon
2 tablespoons white vinegar
2 tablespoons cold water
FOR THE FILLING:
2 cups (approx. 1 lb.) Ricotta cheese
1/2 cup sugar
2 teaspoons vanilla
1/2 cup finely chopped citrus peel
1/2 cup semi-sweet chocolate bits or almonds

TO MAKE THE CANNOLIS:
Add ingredients in order listed; beat well after each. Bake as directed for Pizzelles. Shape hot cookie into cone or roll into cylinder.

TO MAKE THE FILLING:
Beat ricotta cheese and sugar thoroughly -- about 10 minutes. Add remaining ingredients. Chill. Stuff into cannoli shells.