Nana Lee's Note:
Here's a new take on the Pizzelle. It's from the Foodnetwork.
My Private Note
Units: US | Metric
- 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
- 2Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
- 3In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
- 4Make a well in the center of the dry ingredients and pour in the egg mixture.
- 5Gradually whisk the liquid into the flour to make a thick batter.
- 6When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together.
- 7(If you have a large pastry bag, put a big round tip in it, and fill with the pizzelle batter.)
- 8Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minute
- 9Lightly spray the hot surface with nonstick cooking spray.
- 10Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint.
- 11Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds.
- 12Open and remove cookie from the iron, cool on a rack.
- 13Repeat with remaining batter.
- 15Put the chocolate and butter in a microwave safe bowl.
- 16Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth.
- 17Alternatively, put the chocolate in a heatproof bowl.
- 18Bring 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).
- 19Stir occasionally until melted and smooth. Stir in mint extract.
- 20To serve pipe a tablespoon of the mint filling into the center of half the cookies.
- 21Top with another cookie and press to make a sandwich.
- 22Serve now or keep tightly covered for up to 1 week.
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Nutritional Facts for Chocolate Peppermint Pizzelle Sandwich Cookies
Serving Size: 1 (1162 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 253.0
- Calories from Fat 167
- Total Fat 18.6 g
- Saturated Fat 11.3 g
- Cholesterol 55.5 mg
- Sodium 80.2 mg
- Total Carbohydrate 24.3 g
- Dietary Fiber 3.8 g
- Sugars 11.4 g
- Protein 4.7 g