Cuisinart Pizzelle Press WM-PZ10 Bedienungsanleitung

A more decadent take on the classic, these are

great when served with fresh fruit or ice cream.

Makes about 28 pizzelle

cups unbleached, all-purpose flour

¼ cup unsweetened cocoa powder

2 teaspoons baking powder

¼ teaspoon kosher salt

3 large eggs

1 cup granulated sugar

8 tablespoons (1 stick) unsalted butter,

melted and cooled to room temperature

teaspoon pure vanilla extract

Vegetable oil, for brushing plates

1. Put the flour, cocoa, baking powder and

salt into a small bowl and whisk to combine;

reserve.

2. Put the eggs and sugar into a medium bowl.

Using a hand mixer, mix 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.

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.

LIMITED THREE-YEAR

WARRANTY

(U.S. and Canada only)