--- product_id: 2732579 title: "Pizzelle Maker- Polished Electric Baker Press Makes Two 5-Inch Cookies | Even Heating Plates, Must Have Party Baking Supplies, Italian Dessert Treat Making with Recipe Guide, Gift for Her" brand: "cucinapro" price: "RM561" currency: MYR in_stock: true reviews_count: 13 category: "Cucina Pro" url: https://www.desertcart.com.my/products/2732579-pizzelle-maker-polished-electric-baker-press-makes-two-5-inch store_origin: MY region: Malaysia --- # 2 cookies per batch, 5-inch size 750W rapid heating 3.6 lbs lightweight aluminum Pizzelle Maker- Polished Electric Baker Press Makes Two 5-Inch Cookies | Even Heating Plates, Must Have Party Baking Supplies, Italian Dessert Treat Making with Recipe Guide, Gift for Her **Brand:** cucinapro **Price:** RM561 **Availability:** βœ… In Stock ## Summary > πŸͺ Elevate your dessert game with authentic Italian pizzelle perfection! ## Quick Answers - **What is this?** Pizzelle Maker- Polished Electric Baker Press Makes Two 5-Inch Cookies | Even Heating Plates, Must Have Party Baking Supplies, Italian Dessert Treat Making with Recipe Guide, Gift for Her by cucinapro - **How much does it cost?** RM561 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.com.my](https://www.desertcart.com.my/products/2732579-pizzelle-maker-polished-electric-baker-press-makes-two-5-inch) ## Best For - cucinapro enthusiasts ## Why This Product - Trusted cucinapro brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - β€’ **Double the Delight:** Bake two perfectly textured 5-inch cookies simultaneously for efficient indulgence. - β€’ **Safe & Stylish Handling:** Steam guard handle protects your hands while adding a sleek, modern touch to your kitchen. - β€’ **Consistent Heat, Every Time:** Extra-thick aluminum plates ensure even heat distribution for flawless results. - β€’ **Versatile European Treat Maker:** Create traditional pizzelles, cannoli shells, or waffle conesβ€”perfect for holidays or everyday gourmet moments. - β€’ **Authentic Italian Craftsmanship:** Polished plates deliver crisp, golden pizzelles with classic embossed designs. ## Overview The CucinaPro Pizzelle Maker combines 750 watts of power with polished aluminum plates to bake two 5-inch traditional Italian cookies at once. Lightweight and designed for even heat distribution, it features a steam guard handle for safe use and includes a recipe booklet to inspire authentic European treats. Ideal for holiday gifting or elevating everyday baking rituals. ## Description Online Shopping for Kitchen Small Appliances from a great selection of Coffee Machines, Blenders, Juicers, Ovens, Specialty Appliances, & more at everyday low prices Review: FINALLY! The pizzelles I always wanted! - I have always liked pizzelles at weddings and other functions, and bought an iron a few years ago to make my own. What a nightmare! Sometimes they stuck...which resulted in TONS of fun with a toothpick! They would NOT turn out right, they were always too thick and not crispy. Even if I held the handles tightly the entire time. I tried many different recipes thinking I must be doing something wrong. Some with butter, some with margarine, some with melted crisco, some with oil. All the same..thick, waffle-y cookies. They tasted ok, but the texture was wrong. Last Christmas, I got so annoyed with it, that I got rid of that iron the very next day. This year, I looked around the internet to see if there was a better iron. ***I knew NOT to get the non-stick...but to get the polished one.*** The non-stick ones must not get hot enough or something. I didn't want to buy some really old one (I worried about old electric components) and did see that this machine got nice reviews so I figured I wouldn't be any worse off (than that last machine!) by trying it. It was hard to tell because so many people said "crispy" but I didn't know if they meant "hard" or "dried out" (since some recommended putting the cookies in an oven when you were done to crisp them. I didn't want too-thick and but dry cookies.) Some reviewed irons, but never gave their recipes. Some used REALLY old irons that you put over the stove or on coals! It was very hard to figure out both a recipe and an iron. I wanted thin cookies, not see through, but thin. And crispy enough to snap, but not so dry that they shatter. Crisp, but not hard so can see the crescent shape of your bite. I remember eating around the flower shape when I was little and THAT was the texture I wanted! I used an old old recipe from a relative's Vitanonio machine(posted below). It is the same one I have seen many places. I figured I would start with a recipe that I knew worked for someone. I made some little changes based on different tips I have seen around and to my personal preference. I used all butter because I like the taste of it. I plugged it in, waited about 5 minutes, sprayed the machine with popular vegetable spray once, and began. I was actually scared to open that lid the first time fearing bits of cookie stuck in all those grooves!! (I have BEEN THERE!!) But it was perfect!! I did pitch the first two since it was a new machine. I did have to experiment slightly with the amount, placement and timing, but got it in about 4-5 tries. There is a little light under the handles that has an audible click and changes from yellow to green when it is ready to go. It does cycle on and off during baking to maintain the temperature, but I didn't use it as a "ready" light for each batch...it doesn't seem to be exact. The timer was much more accurate for me. Some people just watch for the steam to stop, but I like mine to have a tinge of toasty color, not just pale. You can time yours to as pale or dark as you want. Here is the recipe I used: 6 large eggs (room temp.) 1.5 cups sugar 1 cup of butter (melted and cooled) 3 tsp. anise extract (I couldn't find anise oil which is supposed to be better) 3 tsp. vanilla extract 3.5 cups of flour (minus one Tablespoon...see below) 4 tsp. baking powder (I made them a little less than a full tsp.) 1 Tablespoon cornstarch 1/4 cup water...more or less as needed (see below) Beat the eggs and gradually add sugar until they it light and fluffy-ish (I used a kitchen aid stand mixer because I am lazy!) Slowly add melted/cooled butter (you don't want to cook your eggs!) and extracts. You can use all anise, all vanilla (or even other flavors,) but 50/50 anise/vanilla is the way my family likes them. Mix some more (I left it run at medium for about a minute.) SIFT flour, baking powder and cornstarch. (I KNOW...sifting seems so old-fashioned, but it seems to be needed for this recipe. I used King Arthur all-purpose flour because I always seem to have good luck with baked goods using it.) About the baking powder: I think the baking powder (though it seems counter-intuitive for a flat cookie) isn't so much for puffiness, but to help the cookie "fill out" the mold. Also, regarding the cornstarch: I did read that adding a Tablespoon of cornstarch helps maintain the crispness of these. So I took OUT a Tbl. of flour and added a Tbl. of cornstarch. You don't HAVE to if you're eating yours right away, but needed mine for close to a week for holiday visitors, so I used it. Check texture. The batter should be thick and sticky, but still run off your spoon in a thick ribbon and still hold it's shape when it lands back in the bowl. It depends on lots of things (humidity, subtle variations in egg size, etc.) so add water a little at a time and stir until you get that consistency. I ended up adding about 1/4 cup water. You may need more or none. Drop dough onto heated iron. I used a level scoop this OXO small one , so mine would be consistent in size and so I wouldn't have to use two spoons (or fingers.) I let the lid close itself (didn't push) for about 3 seconds then squeezed. latched the handles. Fifty (50) seconds was the PERFECT time for mine. I used the stopwatch on my phone to make it easier. Just reset the timer each time I closed it. I didn't have ANY trouble with the latch being hard like some reviewer did. You do have to squeeze the handles a little further-closed to latch and unlatch it, but it isn't strenuous or hard at all (and my fingers are tired from baking all week!) I used a silicone spatula to lift them to a rack too cool (this is when you need to shape them if you are making cones, bowls or tubes.) Store them in a not-too air tight container. They seem to soften in a plastic/tupperware type of container (which is GOOD for some cookies, not so good for these.) My mother-in-law uses a cardboard oatmeal container, but my oatmeal container was too narrow. I used a waxed-paper cardboard container that store-bought cookies came in. Even a shirt size gift box lined with waxed paper would work or a tin (if you have one.) I was going to write how many cookies I got from the recipe, but my family has eaten too many while I have been typing so I don't KNOW!! ha ha!! I would say 60-ish. :D They are really good. I know people have favorite recipes for these, but I wasn't blessed with a mom or grandma who ever made these!!! I did want to post one that worked well for me and is pretty traditional. Please feel free to ask me any questions or post YOUR recipe if you think I could make these cookies even better than they are now!!! I hope this helps at least some of you who are having trouble or have never made these before!! Review: My most used kitchen product - Great quality, inexpensive, I use it all the time to bake and mail pizzelles to my grands. These cookies stay fresh in baggies, travel well in a used desertcart or other small box with some tissue paper. They stay fresh for at least 3 weeks, so no stress over postal delay. A cheap, easy way to let family/friends know you care. Takes less time than buying a card and requires some $5 per large batch, takes minutes to complete. ## Features - AUTHENTIC ITALIAN PIZZELLE BAKER – Bake 2 traditional pizzelle cookies at a time with beautifully embossed designs. Includes recipes so you can create these classic Italian treats at home for holidays, weddings, or everyday indulgence. - POLISHED PLATES FOR TRADITIONAL RESULTS – Unlike nonstick models, this polished surface delivers crisp, golden pizzelles with the classic texture and look. Just brush lightly with vegetable oil or melted shortening before use for perfect results. - VERSATILE DESSERT CREATOR – Each 5-inch cookie can be enjoyed plain, dusted with sugar, or rolled into cannoli shells and waffle cones. A must-have for anyone who loves authentic European baking. - EVEN HEAT & SAFE HANDLING – Extra-thick baking plates provide consistent heat distribution, while the steam guard handle protects hands for safe and easy baking every time. Do not clean the outside with any abrasive scouring pad or steel wool, as this will damage the finish. Do not immerse in water or any other liquid. Do not place in the dishwasher. - TIMELESS HOLIDAY GIFT IDEA – A heritage kitchen essential and thoughtful present for bakers, Italian families, or anyone who loves homemade holiday cookies. Perfect for Christmas, weddings, housewarmings, or first apartments. Wipe the outside of the baker with a damp cloth only. ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B000I1QJ3S | | Best Sellers Rank | #9,841 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #1 in Pizzelle Makers | | Brand | CucinaPro | | Brand Name | CucinaPro | | Color | Silver | | Customer Reviews | 4.5 out of 5 stars 11,257 Reviews | | Global Trade Identification Number | 00189384000261 | | Included Components | Brush, Recipe Booklet | | Item Dimensions D x W x H | 10"D x 10.25"W x 5"H | | Item Weight | 3.6 pounds | | Manufacturer | CucinaPro | | Material | Aluminum | | Other Special Features of the Product | Indicator Light | | Part Number | 220-05P | | Product Dimensions | 10"D x 10.25"W x 5"H | | Product Style | Modern | | Special Feature | Indicator Light | | UPC | 189384000261 719918370968 885362742559 702916209392 882696720406 | | Unit Count | 1 Count | | Voltage | 120 volts | | Warranty Description | 1 Year limited warranty | | Warranty Type | Limited Warranty | | Wattage | 750 watts | ## Product Details - **Brand:** CucinaPro - **Color:** Silver - **Included Components:** Brush, Recipe Booklet - **Item Weight:** 3.6 pounds - **Material:** Aluminum - **Product Dimensions:** 10"D x 10.25"W x 5"H - **Special Feature:** Indicator Light - **Style:** Modern - **Voltage:** 120 volts - **Wattage:** 750 watts ## Images ![Pizzelle Maker- Polished Electric Baker Press Makes Two 5-Inch Cookies | Even Heating Plates, Must Have Party Baking Supplies, Italian Dessert Treat Making with Recipe Guide, Gift for Her - Image 1](https://m.media-amazon.com/images/I/81YkKRgjvGL.jpg) ## Available Options This product comes in different **Color** options. ## Customer Reviews ### ⭐⭐⭐⭐⭐ FINALLY! The pizzelles I always wanted! *by N***E on December 22, 2013* I have always liked pizzelles at weddings and other functions, and bought an iron a few years ago to make my own. What a nightmare! Sometimes they stuck...which resulted in TONS of fun with a toothpick! They would NOT turn out right, they were always too thick and not crispy. Even if I held the handles tightly the entire time. I tried many different recipes thinking I must be doing something wrong. Some with butter, some with margarine, some with melted crisco, some with oil. All the same..thick, waffle-y cookies. They tasted ok, but the texture was wrong. Last Christmas, I got so annoyed with it, that I got rid of that iron the very next day. This year, I looked around the internet to see if there was a better iron. ***I knew NOT to get the non-stick...but to get the polished one.*** The non-stick ones must not get hot enough or something. I didn't want to buy some really old one (I worried about old electric components) and did see that this machine got nice reviews so I figured I wouldn't be any worse off (than that last machine!) by trying it. It was hard to tell because so many people said "crispy" but I didn't know if they meant "hard" or "dried out" (since some recommended putting the cookies in an oven when you were done to crisp them. I didn't want too-thick and but dry cookies.) Some reviewed irons, but never gave their recipes. Some used REALLY old irons that you put over the stove or on coals! It was very hard to figure out both a recipe and an iron. I wanted thin cookies, not see through, but thin. And crispy enough to snap, but not so dry that they shatter. Crisp, but not hard so can see the crescent shape of your bite. I remember eating around the flower shape when I was little and THAT was the texture I wanted! I used an old old recipe from a relative's Vitanonio machine(posted below). It is the same one I have seen many places. I figured I would start with a recipe that I knew worked for someone. I made some little changes based on different tips I have seen around and to my personal preference. I used all butter because I like the taste of it. I plugged it in, waited about 5 minutes, sprayed the machine with popular vegetable spray once, and began. I was actually scared to open that lid the first time fearing bits of cookie stuck in all those grooves!! (I have BEEN THERE!!) But it was perfect!! I did pitch the first two since it was a new machine. I did have to experiment slightly with the amount, placement and timing, but got it in about 4-5 tries. There is a little light under the handles that has an audible click and changes from yellow to green when it is ready to go. It does cycle on and off during baking to maintain the temperature, but I didn't use it as a "ready" light for each batch...it doesn't seem to be exact. The timer was much more accurate for me. Some people just watch for the steam to stop, but I like mine to have a tinge of toasty color, not just pale. You can time yours to as pale or dark as you want. Here is the recipe I used: 6 large eggs (room temp.) 1.5 cups sugar 1 cup of butter (melted and cooled) 3 tsp. anise extract (I couldn't find anise oil which is supposed to be better) 3 tsp. vanilla extract 3.5 cups of flour (minus one Tablespoon...see below) 4 tsp. baking powder (I made them a little less than a full tsp.) 1 Tablespoon cornstarch 1/4 cup water...more or less as needed (see below) Beat the eggs and gradually add sugar until they it light and fluffy-ish (I used a kitchen aid stand mixer because I am lazy!) Slowly add melted/cooled butter (you don't want to cook your eggs!) and extracts. You can use all anise, all vanilla (or even other flavors,) but 50/50 anise/vanilla is the way my family likes them. Mix some more (I left it run at medium for about a minute.) SIFT flour, baking powder and cornstarch. (I KNOW...sifting seems so old-fashioned, but it seems to be needed for this recipe. I used King Arthur all-purpose flour because I always seem to have good luck with baked goods using it.) About the baking powder: I think the baking powder (though it seems counter-intuitive for a flat cookie) isn't so much for puffiness, but to help the cookie "fill out" the mold. Also, regarding the cornstarch: I did read that adding a Tablespoon of cornstarch helps maintain the crispness of these. So I took OUT a Tbl. of flour and added a Tbl. of cornstarch. You don't HAVE to if you're eating yours right away, but needed mine for close to a week for holiday visitors, so I used it. Check texture. The batter should be thick and sticky, but still run off your spoon in a thick ribbon and still hold it's shape when it lands back in the bowl. It depends on lots of things (humidity, subtle variations in egg size, etc.) so add water a little at a time and stir until you get that consistency. I ended up adding about 1/4 cup water. You may need more or none. Drop dough onto heated iron. I used a level scoop this OXO small one , so mine would be consistent in size and so I wouldn't have to use two spoons (or fingers.) I let the lid close itself (didn't push) for about 3 seconds then squeezed. latched the handles. Fifty (50) seconds was the PERFECT time for mine. I used the stopwatch on my phone to make it easier. Just reset the timer each time I closed it. I didn't have ANY trouble with the latch being hard like some reviewer did. You do have to squeeze the handles a little further-closed to latch and unlatch it, but it isn't strenuous or hard at all (and my fingers are tired from baking all week!) I used a silicone spatula to lift them to a rack too cool (this is when you need to shape them if you are making cones, bowls or tubes.) Store them in a not-too air tight container. They seem to soften in a plastic/tupperware type of container (which is GOOD for some cookies, not so good for these.) My mother-in-law uses a cardboard oatmeal container, but my oatmeal container was too narrow. I used a waxed-paper cardboard container that store-bought cookies came in. Even a shirt size gift box lined with waxed paper would work or a tin (if you have one.) I was going to write how many cookies I got from the recipe, but my family has eaten too many while I have been typing so I don't KNOW!! ha ha!! I would say 60-ish. :D They are really good. I know people have favorite recipes for these, but I wasn't blessed with a mom or grandma who ever made these!!! I did want to post one that worked well for me and is pretty traditional. Please feel free to ask me any questions or post YOUR recipe if you think I could make these cookies even better than they are now!!! I hope this helps at least some of you who are having trouble or have never made these before!! ### ⭐⭐⭐⭐⭐ My most used kitchen product *by L***Z on July 24, 2026* Great quality, inexpensive, I use it all the time to bake and mail pizzelles to my grands. These cookies stay fresh in baggies, travel well in a used Amazon or other small box with some tissue paper. They stay fresh for at least 3 weeks, so no stress over postal delay. A cheap, easy way to let family/friends know you care. Takes less time than buying a card and requires some $5 per large batch, takes minutes to complete. ### ⭐⭐⭐⭐⭐ Works well and no teflon! *by V***E on August 12, 2026* I was a little concerned about not having a teflon surface, but I'm trying to avoid that stuff. This doesn't have that, but the pizzelles still release perfectly. Highly recommend! ## Frequently Bought Together - Pizzelle Maker- Polished Electric Baker Press Makes Two 5-Inch Cookies at Once with Recipe Guide- Fun Baking Party Supplies- Italian Waffle Dessert Treat Making Made Easy- Housewarming Gift for Her - O'Creme Pizzelle Roller/Krumkake Cone/Ice Cream Cone Mold, 9.25 Inches Strong and Smooth - Beechwood - Cucinapro Pizzelle Baker Cookbook: 365-Day Super Easy, Quick to Start and Delicious Recipes For Beginners to Make 2 Pizzelles at One Time with The CucinaPro Pizzelle Baker. --- ## Why Shop on Desertcart? - πŸ›’ **Trusted by 1.3+ Million Shoppers** β€” Serving international shoppers since 2016 - 🌍 **Shop Globally** β€” Access 737+ million products across 21 categories - πŸ’° **No Hidden Fees** β€” All customs, duties, and taxes included in the price - πŸ”„ **15-Day Free Returns** β€” Hassle-free returns (30 days for PRO members) - πŸ”’ **Secure Payments** β€” Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** β€” Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.com.my/products/2732579-pizzelle-maker-polished-electric-baker-press-makes-two-5-inch](https://www.desertcart.com.my/products/2732579-pizzelle-maker-polished-electric-baker-press-makes-two-5-inch) --- *Product available on Desertcart Malaysia* *Store origin: MY* *Last updated: 2026-09-01*