Prep 25 mins
Cook 30 mins
Chocolate pizzelle ï¿½ a delicious variation on the usual almond, anise, and rum-flavored cookies. Snapping crisp yet tender, pizzelle are a must-have at any Italian celebration. Got this in an email from King Arthur Flour and sounds great. It'll be awhile before I can make it do to finding ingrediants here in Beijing - but want to save it until I can get back home. I hope you give it a try and enjoy. UPDATE: Finally had the chance to make these and they were so easy and really good - next time I think I'll make the 2-tone (as in step #5) ones with a rum flavor and see how that goes.
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1⁄2 teaspoon espresso powder
- 3⁄8 teaspoon salt
- 1⁄4 cup Dutch-processed cocoa powder
- 2 teaspoons baking powder
- 1 2⁄3 cups unbleached all-purpose flour
- 1⁄2 cup butter, melted
- Beat together the eggs, sugar, vanilla, espresso powder, and salt till smooth.
- Add the cocoa and baking powder, again beating till smooth.
- Add the flour, mixing till well combined. Add the melted butter, again mixing till well combined.
- Bake pizzelle according to your pizzelle iron instructions. A tablespoon cookie scoop works well for scooping batter onto the iron; a level scoopful of batter is the right size for most standard pizzelle makers.
- To make two-tone pizzelle: Prepare plain pizzelle batter, flavoring it with 1/2 teaspoon hazelnut flavor, if desired. Using a teaspoon scoop (which holds 2 level measuring teaspoons), drop a chestnut-sized ball of vanilla batter just below center in the cooking area of the pizzelle iron. Drop a slightly smaller ball of chocolate batter just above the center line, nestling it right next to the vanilla batter. Close the iron, and bake according to the manufacturer's directions.
Its a very delicious recipe... But its a very delicate cookie and its hard to remove from the pizzelle maker. Overall its a good recipe