Despite the delicate and intricately stamped appearance of pizzelle cookies they are deceptively easy to make. Simply deposit a scoopsworth of batter on the heated plate close the lid and a minute later you have a picture perfect pizzelle. The warm cookie can be wrapped around a dowel like a canoli or molded over an inverted custard cup to make a bowl. And of course you can let them harden in a flat position too to enjoy as is or drizzled with syrup or for use as a giant sandwich cookie.
- Bakes 2 thin 4-inch pizzelle ready to eat or roll and fill
- 2 decorative patterns imprint each pizzelle
- Includes measuring spoon and rolling dowel for cannoli
- Locking lid ensures even browning
- Brushed stainless-steel maker stores upright
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