Cuisinart WM-PZ2 WM-PZ2 Manual - Page 6

come on. When the red indicator light goes out and the green indicator light comes on, the pizzelle are ready. Adjust baking times for softer or crispier cookies according to personal preference. Remove pizzelle from the press using a heatproof 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 71 (41% from fat) • carb. 10g • pro. 1g • fat 3g • sat. fat 2g • chol. 22mg • sod. 17mg • calc. 4mg • fiber 0g Variation: Mocha Almond Pizzelle: Dissolve 1 tablespoon instant espresso powder in 2 tablespoons hot water. Add to batter along with 1/3 cup finely ground almonds. Use 1-1/2 teaspoons each of almond and vanilla extracts in place of 1 tablespoon vanilla extract. HAZELNUT PIZZELLE This delicately flavored cookie is delightful to serve with after-dinner coffee. Makes 36 - 40 pizzelle 1-3/4 cups all-purpose flour 2 ounces finely ground blanched hazelnuts (1/2 cup)* 2 teaspoons baking powder 3 large eggs 3/4 cup granulated sugar 1/2 cup unsalted butter, melted 1 tablespoon Frangelico liqueur 2 teaspoons vanilla extract Preheat the Cuisinart™ Pizzelle Press on Setting 3 while preparing the batter. Place flour, ground nuts and baking 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 thick. 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 of the Pizzelle Press with a flavorless vegetable oil or melted vegetable shortening. Use the spoon provided to scoop dough, about 1-1/2 - 2 teaspoons, 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 heatproof 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 71 (46% from fat) • carb. 8g • pro. 1g • fat 4g • sat. fat 2g • chol. 22mg • sod. 17mg • calc. 6mg • fiber 0g Variation: You may vary the type of nut used. Try almond, pecan, walnut or pistachio. For Chocolate Marble Nut Pizzelle, add 2 ounces very finely chopped bittersweet or semisweet chocolate to the batter. *Grind nuts as finely as possible without turning into nut butter. This can be done easily in a Cuisinart® Food Processor or Mini-Prep® Plus Chopper/Grinder. You may wish to add a tablespoon of the sugar from the recipe to the nuts when chopping. 6