I use my pizzelle iron often and give tins or cellophane bags of pizelles as gifts. We love the anise flavored ones which I make with both seed and oil but many other people don't seem to care for the flavor. So, I make vanilla with extract and vanilla bean paste, lemon and orange with oil and Fiori Di Sicilia which is delicious. I've tried making the recipe with ground nuts which tastes good but makes a heavy pizzelle. I sometimes use half butter and half canola oil in place of all butter. To get rid of the ragged edges easily, I found a can (water chestnut or tuna?), cut off the top and bottom, and use it as a "pizzelle" cutter on a cutting board immediately after taking the pizzelle from the iron while they are still warm. What an excellent idea! Gotta plan tuna for dinner soon, and save the can. ~ MaryJane

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