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
CHOCOLATE MINT PIZZELLES RECIPE - (4.5/5)
Provided by MJH
Number Of Ingredients 9
Steps:
- Grease the plates of the pizzelle iron generously with butter or coconut oil. Preheat the pizzelle iron according to the manufacturer's directions. Set up a cooling rack close to where you are baking the pizzelles. Once you start cooking them you need to work fast. In a large mixing bowl, beat the eggs and sugar together until light and fluffy. Add butter, vanilla, and extracts and beat well. Sift flour and baking powder and add to egg mixture. Mix until just blended. Don't overwork the batter. Batter will be stiff. If it is too runny it won't spread properly in the iron. Drop the batter by the teaspoonful into the centre of each circle on the pizzelle iron. My pizzelle iron uses just slightly more than 1 tsp. of batter per pizzelle. Follow the directions with your own pizzelle iron. Close the pizzelle iron over the batter and let it cook until the steam stops. Once the steam stops and the pizzelles are baked, remove them from the iron. If you want to roll them into cones do that immediately when they come off the pizzelle iron. They are soft and pliable then. As they cool they will crisp up. Place them on the cooling rack. Serve them plain, with a dusting of icing sugar, or dip them in melted chocolate.
CHOCOLATE PEPPERMINT PIZZELLE
Provided by Food Network Kitchen
Time 40m
Yield 18 sandwiched cookies
Number Of Ingredients 14
Steps:
- 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 pizelle 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 pizelle batter.)
- Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. 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 sandwich them together. Serve now or keep tightly covered for up to 1 week.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
CHOCOLATE PEPPERMINT PIZZELLE
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 18 sandwiched cookies
Number Of Ingredients 14
Steps:
- 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 minutes. 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 sandwich them together. Serve now or keep tightly covered for up to 1 week.
CHOCOLATE ALMOND PIZZELLES
If you love fun baking gadgets, you'll enjoy making these crispy, almond-flavored cookies, which get their unique waffle design from a pizzelle maker. They bake up golden brown in only a few minutes. Feel free to double the chocolate drizzle if you'd like to cover the cookies more generously. -Hannah Riley, Norwalk, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat pizzelle maker. Beat the first 4 ingredients until smooth. In another bowl, whisk together flour and baking powder; stir into egg mixture., Bake in pizzelle maker according to manufacturer's directions until golden brown. Cool completely on wire racks., In a microwave, melt chocolate chips and butter; stir until smooth. Stir in cocoa, water and extract until blended. Drizzle over pizzelles. Sprinkle with almonds; let stand until set. Store in airtight containers.
Nutrition Facts : Calories 86 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 55mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE PEPPERMINT PIZZELLE SANDWICH COOKIES
Make and share this Chocolate Peppermint Pizzelle Sandwich Cookies recipe from Food.com.
Provided by Nana Lee
Categories Dessert
Time 45m
Yield 18 sandwich cookies
Number Of Ingredients 14
Steps:
- COOKIES:.
- 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.
- FILLING:.
- 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.
Nutrition Facts : Calories 253, Fat 18.6, SaturatedFat 11.3, Cholesterol 55.6, Sodium 80.3, Carbohydrate 24.3, Fiber 3.8, Sugar 11.4, Protein 4.7
CHOCOLATE PIZZELLE
The perfect pizzelle for the chocoholics in your life.
Provided by JackieO
Categories World Cuisine Recipes European Italian
Time 21m
Yield 15
Number Of Ingredients 9
Steps:
- Beat sugar and eggs together in a bowl using an electric mixer until pale yellow. Add butter and vanilla extract; beat until blended. Pour in chocolate; beat until batter is smooth.
- Sift flour, cocoa powder, baking powder, and salt together in a bowl; stir into egg mixture until batter is well combined.
- Preheat pizzelle baker according to manufacturer's instructions.
- Drop spoonfuls of batter onto the preheated pizzelle iron. Bake until browned, 30 to 45 seconds. Remove carefully and transfer to a cooling rack.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 46.3 g, Cholesterol 107.2 mg, Fat 16.6 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 9.7 g, Sodium 655.1 mg, Sugar 23 g
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