Chocolate Pizzelle From King Arthur Food
CHOCOLATE PIZZELLE FROM KING ARTHUR
Chocolate pizzelle � 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.
Provided by Bonnie G 2
Categories Dessert
Time 55m
Yield 28 Pizzelles, 28 serving(s)
Number Of Ingredients 9
Steps:
- 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.
CHOCOLATE PIZZELLES
These are thin waferlike cookies and you must have a pizzelle iron to make them. The Italians call them "Pizzelle Alle Nocciole".
Provided by Pat K.
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 9
Steps:
- Whisk the eggs with the sugar and salt until light. Melt the butter and stir in.
- Sift together all the remaining ingredients except the hazelnuts and fold in.
- Stir in the hazelnuts last.
- Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds.
- Cool on racks. Sprinkle with powdered sugar.
Nutrition Facts : Calories 357.6 calories, Carbohydrate 35.5 g, Cholesterol 102.7 mg, Fat 22.6 g, Fiber 2 g, Protein 6 g, SaturatedFat 10.8 g, Sodium 196.5 mg, Sugar 17.2 g
PIZZELLE
Simple recipe from Cuisinart (modified slightly) for our traditional cookies. Since I make Recipe #182893, I do not use Anise in these. I also use slightly more sugar to make them crisp.
Provided by Sweetiebarbara
Categories Dessert
Time 1h20m
Yield 30 Pizzelles, 15 serving(s)
Number Of Ingredients 6
Steps:
- Measure flour and baking powder into sifter and place on wax paper.
- Beat eggs and sugar on medium speed until thick, about 1 minute.
- Reduce speed and slowly add butter and vanilla, continue beating until combined.
- Sift in flour mixture, (including flour on wax paper) and combine by hand, mixing only to combine, do not over mix.
- At this point, batter may be chilled overnight.
- Prepare Pizzelle grids with oil or cooking spray.
- Place 1 1/2 - 2 teaspoons on grid(s) and bake.
Nutrition Facts : Calories 176.4, Fat 7.3, SaturatedFat 4.2, Cholesterol 58.6, Sodium 106.4, Carbohydrate 24.8, Fiber 0.4, Sugar 13.6, Protein 2.8
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- 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.
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