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Perfect little pizzelles
on March 9, 2013
I chose this model for the smaller sized pizzelles it makes. As with any appliance, a few times will prove best. I made a couple hundred pizzelles and finally got the right amount out of my scoop. I plan on getting a 1-1/2 teaspoon tiny scoop for placing controlled amounts onto the surface.
At setting 3-1/2, each set took 55 seconds. Turning up the dial only made darker pizzelles that were too moist to be delicious.
1 cup sugar
1 TB extract/flavoring (or however much suits your fancy-anise, almond, orange), or 1/4 tsp oil (I used Amaretto flavoring and even at 1/4 tsp it wasn't pronounced, so play around if you use oils but I think 1/4 tsp is a good starting amount.)
1/2 cup butter, melted
1 TB lecithin (it helps with releasing after baking, not a required ingredient, but I found it beneficial)
1/2 tsp. lemon juice or some lemon zest
2 cup flour (I use whole wheat and it works super awesome)
1 tsp. baking powder
Sift together flour & baking powder.
Beat eggs. Add sugar and beat. Add flavoring and lemon. (I use a Kitchen Aid and crank it up to 10 and let it go for a minute.)
While slowly beating, drizzle in butter. Now, drizzle in lecithin, if you are using.
Slowly add sifted dry ingredients. Only stir enough to incorporate as you don't want to work the flour.
It has the consistency of chocolate chip cookie dough.
For chocolate flavor, substitute 1/2 cup unsweetened cocoa for 1/2 cup flour and add some espresso powder, instant coffee, etc. if you like the coffee in your chocolate. Omit lemon and other flavorings.
These smaller ones fit well into plastic bags and paper bags. I have trouble fitting the larger ones into containers for gift giving.
So, after considering which appliance to get, I am very happy I went with the smaller ones.