Any one have a recipe for vanilla/almond flavored crispy pizzelles?
1022508
Beat 3 large eggs and 3/4 C. granulated sugar together in mixer for 1 minute. Add 1/2 cup melted butter and 1 Tbsp vanilla/almond extract and stir until just mixed. In a separate bowl combine 1 and 3/4 cup all purpose flour and 2 tsp baking powder. Add dry ingredients to wet ingredients in mixer and combine for only 10-15 seconds, or until all ingredients are just mixed. Don't over mix! Place 1 - 2 tsp of batter on each pizzeria mold and close lid. Cook roughly 1 min (depending on your maker).
1022509
My anise recipe uses vanilla extract with anise. I would just use vanilla extract with pure almond. Less almond than vanilla as it is more intense.
1022510
Recipes that come with the CucinaPro call for vanilla and if I remember correctly the instructions say to experiment with flavorings. I dropped out the vanilla and added 2 tablespoons of Disarano and chopped hazel nuts and they turned out wonderful. Do you need just a basic recipe?
1906694
I have never made it. I have bought it. I did a search on the Internet and found lots of recipes. There are more kinds of halvah than I realized. One recipe for pistachio halvah calls for sugar, tahini (sesame seed paste), vanilla extract, egg whites and pistachios. Other recipes call for butter and farina. Since there is packaged halvah, I would contact Joya, for example, one of the companies that sells packaged halvah, and ask them. Hope this helps!
2177135
The pizelles are very thin and crispy, exactly what I had hoped. I made several kinds of sweet and one savory, with a few different recipes and my family loved them all. They were easily made into cannoli shells also
2035791
Zojirushi has some amazing recipes on their website. Here is a link: http://www.zojirushi.com/user/scripts/user/prod_recipe_list.php?prod_category_id=3
2092237
I just ordered and not sure who to email my flavors I would like. I would like two chocolate, one vanilla, and one cookies and cream please.
2177141
I do have to say the amount of batter you use really gives you the thickness of the Pizzelle. I am very happy with this machine, especially for the price. They come out very delicious. Thin and crispy or thick and tasty!! I say give it try, it's worth it.
24668
There are lots of recipes on line. The secret to great pizzelles is anise oil, not extract.
5720
I use almond milk usually. I also use Califia Farms toasted coconut and almond milk and it tastes like a vanilla shake.
869957
I don't make my own, but the info is here:http://www.instructables.com/id/How-to-Milk-an-Almond-fresh-homemade-almond-milk/
1497411
I have only made almond milk. If you want me to tell you how to do that, I would be happy to.
908886
I have the polished, but wonder if the texture has more to do with the recipe than the finish. Case in point - this past Christmas I followed a pizzelle recipe but forgot to add the baking powder. They turned out thin, crisp and delicious. Next time I added the baking powder, and the pizzelles were thicker and soft. I, too, prefer thin and crisp and will intentionally omit the baking powder next time. Just my experience, hope it's helpful.
1690581
Absolutely!I found a site which I found to be helfpul. Enjoy!http://www.avocadocentral.com/avocado-recipes/baking-with-avocados
7066
The only place I have found recipes of any sort is if you order the 4 pack. A small, shall we say, pamphlet comes with the order.
1390783
I don't think so, maybe if you used a thicker batter it is thicker than your normal pizzelles, you have to work to make them thin and crispy.
1035858
Google will pull up some recipes for you. For example this is a good one. http://amandascookin.com/2012/03/mini-turtle-cheesecakes.html
710895
I purchased this pizzelle maker about 1 year ago. It is very similar to the one that my family has had for over 40 years. I've tried others in the past and everyone I've purchased that is Teflon coated or considered non-stick coated makes the pizzelles somewhat soft and taste like metal! This product makes a great pizzelle! And from my experience let your pizzelles cool completely before storing in an airtight container. Happy baking!!Marla
566194
Google. Google that question. You'll find the answer. That said, I don't really know what recipe your looking for.