MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Flavia's Pizzelle
Categories: Cookies, Desserts, Snacks
     Yield: 36 servings

MMMMM----------------------VANILLA PIZELLES---------------------------
     6 lg Eggs; room temp
 1 1/2 c  Granulated sugar
     1 c  Unsalted butter; melted,
          - cooled
     2 ts Vanilla or anise extract
 2 1/2 c  All-purpose flour
     4 ts Baking powder

MMMMM---------------------CHOCOLATE PIZELLES--------------------------
     3 lg Eggs; room temp
     1 c  Granulated sugar
     1 ts Vanilla extract
   1/4 c  Dutch-process cocoa powder
     2 ts Baking powder
 1 2/3 c  All-purpose flour
   1/2 c  Unsalted butter; melted,
          - cooled to room temp

 VANILLA PIZELLES: Heat the pizzelle iron according to
 manufacturer's instructions.

 In a mixing bowl, whisk the flour and baking powder
 together. Set aside.

 In the bowl of an electric mixer fitted with the paddle
 attachment, beat the eggs and sugar until well combined.
 Add in the melted, cooled butter and vanilla (or anise)
 extract. With the mixer on low speed, gradually add in
 the flour mixture and mix until it is just incorporated.
 Finish incorporating any flour by hand using a spatula
 to scrape the bottom of the bowl, taking care not to
 over-mix the batter. Let the batter rest for 5-10
 minutes to let it thicken.

 Drop spoonfuls of batter onto each mold-how much batter
 you place in each mold will depend on the size of your
 pizzelle iron molds. Cook the pizzelle according to the
 manufacturer's instructions. When the pizzelle are
 finished cooking, use a spatula to transfer them to a
 cooling rack and let them cool completely to allow them
 to crisp.

 CHOCOLATE PIZELLES: Heat the pizzelle iron according to
 manufacturer's instructions.

 In the bowl of an electric mixer fitted with the paddle
 attachment, beat the eggs, sugar, and vanilla extract
 until smooth.

 Add in the cocoa powder and baking powder and mix until
 combined.

 With the mixer on low speed, gradually add in the flour
 and mix until it is just incorporated. Finish
 incorporating any flour by hand using a spatula to
 scrape the bottom of the bowl, taking care not to
 over-mix the batter. Let the batter rest for 5-10
 minutes to let it thicken.

 Drop spoonfuls of batter onto each mold-how much batter
 you place in each mold will depend on the size of your
 pizzelle iron molds. Cook the pizzelle according to the

 manufacturer's instructions. When the pizzelle are
 finished cooking, use a spatula to transfer them to a
 cooling rack and let them cool completely to allow them
 to crisp.

 Author: Flavia Scalzitti

 RECIPE FROM: https://www.flaviasflavors.com

 Uncle Dirty Dave's Kitchen

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