Chocolate Pizzelle

Pizzelle, crisp Italian waffle cookies are often part of our cookie assortment during the holidays, but they are also particularly nice during the warm weather months because you do not require an oven to bake them. You will need a pizzelle iron. My iron is electric and non-stick, but I still spray it before using so the batter does not stick and create a huge mess. Follow the instructions for whichever pizzelle iron you have because each may bake differently. You can let the cookies cool flat and eat them plain or sandwiched with a filling. Pizzelle can also be rolled into a log or cone shape while still hot. Once they are cooled you can fill with ice cream, cannoli cream, caramel, chocolate, custard and fruit or whipped cream. The recipe is adapted from the Villaware recipe booklet that came with my iron.

Chocolate Pizzelle
1 c. sugar
3 large eggs
1/2 c. unsalted butter, melted
1 tsp. vanilla extract
1-3/4 c. flour
2 tsp. baking powder
pinch of kosher salt
3 Tbsp. cocoa powder (I use Callebaut brand)
1/4 tsp. cinnamon

Begin by preheating the pizzelle iron. When iron is hot, spray with cooking spray. In a mixing bowl beat together sugar and eggs until light and creamy. Add butter and vanilla. In a separate bowl sift together flour, baking powder, salt, cocoa and cinnamon. Gradually mix dry ingredients into the sugar and egg mixture until incorporated. The batter should be fairly thick. Drop a little more than a teaspoon of batter onto the center of each pizzelle pattern. Close the lid and lock it for about 30 seconds. I use a pointed wooden chopstick to remove the pizzelle. The first two pizzelle might be a bit greasy, if so just toss them. Then repeat until all the batter is used up. Cool cookies on rack or form into logs or cones then cool. Makes about 36 pizzelle.

  

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This entry was posted in Chocolate, Christmas, Cookies, Desserts, Easter. Bookmark the permalink.

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