Pizzelle Maker- Non-stick Electric Pizzelle Baker Press Makes Two 5-Inch Cookies at Once- Recipes Included
|Item Dimensions LxWxH||10.25 x 10 x 5 inches|
About this item
- Make sure this fits by entering your model number.
- Pizzelle Baker- Makes 2 pizzelles at one time- Recipes Included!
- Pizzelle Maker- Cookies measure at 5 inches, the perfect bit size for cones
- Pizzelle Press- Steam guard protects hands
- Extra-thick baking plates ensure even heat distribution
- Non-stick surface makes for easy clean up
Have a question?
Find answers in product info, Q&As, reviews
Your question might be answered by sellers, manufacturers, or customers who bought this product.
Please make sure that you are posting in the form of a question.
Please enter a question.
From the manufacturer
Cook to Inspire
CucinaPro is designed to inspire creativity and broaden the culinary experience of at-home chefs everywhere. We bring unique but familiar classics to your kitchen, with a goal of awakening new ideas and enriching the cooking process. We’re motivated by a love of gourmet cooking from around the world, and we’re committed to offering one of the best products for our customers.
Non-stick and Polished Pizzelle Bakers
Non-stick Pizzelle Baker
Food grade non-stick surface makes cooking pizzelles easy. When you're finished, just wipe off to clean!
Polished Pizzelle Baker
High quality polished interior crafted for the traditionlist. Make delicious pizzelles in minutes with this polished stainless steel interior.
Authentic Pizzelles in Minutes
Make delicious, authentic pizzelles in minutes. Great for a snack, dessert, or for your next holiday or get-together!
Pizzelle Maker- Non-stick Pizzelle Baker Press Makes 5 Inch Cookies- Pizzelle (pronounced with ts sound, like "pizza") (singular pizzella) are traditional Italian waffle cookies made from flour, eggs, sugar, butter or vegetable oil, and flavoring (often vanilla, anise, or lemon zest). Pizzelle can be hard and crisp or soft and chewy depending on the ingredients and method of preparation. Pizzelle were originally made in Ortona, in the Abruzzo region of south-central Italy. The name comes from the Italian word for "round" and "flat" (pizze); this is also the meaning of the word pizza. Many other cultures have developed a pizzelle-type cookie as part of their culture (for example, the Norwegian Krumkake). It is known to be one of the oldest cookie. Pizzelle are known as ferratelle in the Lazio region of Italy. In Molise they may be called ferratelle, cancelle, or pizzelle. The cookie dough or batter is put into a pizzelle iron. The iron stamps a snowflake pattern onto both sides of the thin golden-brown cookie, which has a crisp texture once it is cooled. Pizzelle shaped into a cannolo and filled with an orange-almond crème. Pizzelle are popular during Christmas and Easter. They are often found at Italian weddings, alongside other traditional pastries such as cannoli and traditional Italian cookies. It is also common for two pizzelle to be sandwiched with cannoli cream (ricotta blended with sugar) or hazelnut spread. Pizzelle, while still warm, can also be rolled using a wooden dowel to create cannoli shells.
Reviews with images
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
By Jonesy on March 20, 2017
By Aspen Hill on October 4, 2017
By Allison Powell on October 16, 2018
Tips from my personal experience: Opt for slightly less time, around 35 seconds, if you plan on shaping the hot pizzelles into cups or rolling them around cylindrical forms. The slightly lighter pizzelles are perfect for that. If you plan to fill the cupped or rolled pizzelles with fruit, cream or custard, melt a little white or milk chocolate and paint the inside of the pizzelle. That will keep them from getting soggy if you're not serving them right away.
I've made dozens of batches, using the recipe that comes with the pizzelle baker, but I omit anise flavor if I'm going to fill the pizzelles, and go with either vanilla or almond extract. Almond extract works well with cherry fillings and vanilla is great with just about anything. I also like using Lorann Oils because they add flavor without diluting the consistency of the batter.
The simplest way to put the batter in the baker is to fill a gallon-size plastic freezer bag with the batter and snip off one corner. You can squeeze dollops of batter right onto the hot baker. Because they bake so quickly - close the lid immediately after adding the batter. And, as the manual says - put the dollop slightly back of center. That's because as you close the lid - it pushes the batter forward a bit.
It's a wonderful little pizzelle baker - and if the manufacturer ever comes out with a model that includes a timer - I'll buy it.
Top reviews from other countries
Reviewed in Canada on December 26, 2019
also SLIDE freezer bags purchased 12 nov2018 are dangerous items. Smells like gasoline. Can be lit at stove! Threw out all of them Made in China again!!!!! REFUND immediately. Threw them all out!!!!