Prep 30 mins
Cook 15 mins
Here's a new take on the Pizzelle. It's from the Foodnetwork.
- 1 1⁄4 cups all-purpose flour
- 1⁄4 cup unsweetened cocoa powder
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon finely grated orange zest
- 1⁄4 teaspoon fine salt
- 3 large eggs, at room temperature
- 1 cup granulated sugar or 1 cup Splenda sugar substitute
- 1⁄2 cup unsalted butter, melted, cooled to room temperature
- vegetable oil cooking spray
- confectioners' sugar, for dusting cookies
- 12 ounces semisweet chocolate
- 4 tablespoons unsalted butter
- 1⁄2 teaspoon mint extract
- Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
- In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
- Make a well in the center of the dry ingredients and pour in the egg mixture.
- Gradually whisk the liquid into the flour to make a thick batter.
- When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together.
- (If you have a large pastry bag, put a big round tip in it, and fill with the pizzelle batter.)
- Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minute
- Lightly spray the hot surface with nonstick cooking spray.
- Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint.
- Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds.
- Open and remove cookie from the iron, cool on a rack.
- Repeat with remaining batter.
- Put the chocolate and butter in a microwave safe bowl.
- Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth.
- Alternatively, put the chocolate in a heatproof bowl.
- Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water).
- Stir occasionally until melted and smooth. Stir in mint extract.
- To serve pipe a tablespoon of the mint filling into the center of half the cookies.
- Top with another cookie and press to make a sandwich.
- Serve now or keep tightly covered for up to 1 week.
These cookies were delicious! I followed the recipe and had a total of 10 sandwiches. I'm not sure if my pizzelle maker is larger or if my eggs were too small but I do know I wished that I had doubled it! YUM! I added a little more mint extract for the filling to make it more pronounced. The orange zest and cinnamon really add depth to the flavor of the cookie. We will be adding these to our cookie exchange this year. Thanks for a great recipe Nana!
This is such a good recipe.