Home Pizzelle Factory

12 egg recipe
7 cups of ww flour
3 cups of sugar
2 cups of corn oil
4 teaspoons baking powder
8 pinches of kosher salt

separate out 2 cups and add 2 teaspoons of flavoring per 2c batch

40-45 seconds on our machine (Pizzelle Chef)

use spatula to place on plates on cooling rack and trim while still warm

when cool transfer back to a dry plate and stack them

makes 12 cups of dough refrigerate and use the dough within 24 hours

definitely a two person job

96 pizzelles!