This very popular Palmer pizzelle iron is designed to make delicious, thin pizzelle in half the time required using stovetop pizzelle irons.
The Palmer is designed with thin, high ribs, to give the pizzelle more crispness, and to better hold liquid toppings. It is well made, and intended to withstand many, many years of your pizzelle baking.
A Pizzella is a thin, wafer-like, crispy Italian cookie made with eggs, sugar, flour, and traditionally anise flavoring. In various regions of Italy, pizzelle are also referred by names such as ferratelle, nevole, ciarancelle, cancellette, catarette… and more.
How to Use the Palmer Pizzelle Iron
– It takes approximately 15 minutes for the plates to reach baking temperature.
– Then lightly and thoroughly grease upper and lower grid surfaces, using a pastry brush dipped in solid vegetable shortening.
– Use a spoon to load light batters onto the center of the bottom plates.
– With doughs, roll into balls approximately 1″ round, then place them on plates.
– Close lid and clip handles together.
– Allow to cook at least until steaming stops, about 30 seconds.
– Remove with a fork or thin tongs.
– Discard the first 2 pizzelle you bake, as they will have absorbed the excess shortening used to season the plates.
– If you want to shape them into cones or cups, do so right after removing them, while they’re still pliable.
– Allow the cooked pizzelle to cool on a wire rack or towels.
– When finished, wipe the plates clean with a paper towel.
– Never immerse the unit in water.
– Store the pizzelle maker in its box, in a dry location.
Pizzelle Recipes by Palmer
Basic Pizzelle Recipe
Makes about 3 dozen
1/2 cup shortening
2/3 cup sugar
3 extra large eggs
Approx 1-3/4 cups flour
1 tsp vanilla
1 tsp baking powder
Pinch of salt
Cream shortening and sugar.
Add eggs and mix until smooth.
Add flour, baking powder, salt, and vanilla, a little at a time.
The texture should be similar to a drop cookie dough.
Drop by spoonful onto center of pre-heated grid.
Thick Pizzelle Recipe
Makes about 12 dozen
1 doz extra large eggs
2-2/3 cups sugar
2 cups shortening or margarine
7 cups flour
4 tsp vanilla
1 tsp salt
1 tbs lemon extract (optional)
1 tsp anise oil (optional)
Beat eggs, add sugar, and beat well.
Add margarine which has been melted and cooled.
Add flavoring then flour and salt, and mix well.
Make dough ball about 1 inch in diameter.
Omit vanilla and add the following basic recipe:
2 tsp lemon extract
1 tbs grated lemon peel
Mix 3 tbs cocoa and 3 tbs sugar, and add to basic recipe.
Add 1-1/2 cups very finely chopped or ground nuts to basic recipe or to either of the above variations.
Extra Thin Pizzelle
Makes about 15 dozen
2 sticks soft Oleo or 1 cup Crisco
2 cups sugar
3 extra large eggs
1/2 cup oil
*2 cups milk
*6 cups flour
3 tbs vanilla
1-1/2 tsp baking powder
1 tsp baking soda
*Slowly mix 1 cup of milk with 3 cups of flour after the oil.
*After you put in the baking soda, mix in the other cup of milk with the other 3 cups of flour.
Batter should resemble whipped cream.
Palmer Pizzelle Iron Electric Model 1000
How to Order
Makes two 5″ round pizzelle
The pizzelle are about 1/4″ thick with 1/8″ wide grooves
Cast aluminum plates, chrome and cast aluminum body
UL Listed 120v, 60hz, 800 watts
5 year manufacturer’s warranty on electrical parts, which are imported. Contact Palmer directly for quick warranty repairs
Made in USA using imported electrical parts