CHOCOLATE SPICE PIZZELLE
Bust out the pizzelle maker to create these pumpkin-pie-spiced sandwich cookies with a layer of chocolate in the center.
Provided by Food Network
Time 45m
Yield 1 1/2 dozen (18 cookies or 9 cookie sandwiches)
Number Of Ingredients 12
Steps:
- Whisk the flour, cocoa, baking powder, pie spice and salt together in a large bowl. Whisk the eggs, sugar and melted butter together in a medium bowl until well combined and smooth.
- Make a well in the center of the flour mixture and pour in the egg mixture. Gradually whisk to make a thick batter, switching to a rubber spatula when the batter is too thick to whisk.
- Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with 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 come from the iron, 30 to 45 seconds. Open the iron and remove the cookies. Transfer to a wire rack to cool and repeat with remaining batter.
- Put both chocolates and the butter in a microwave-safe bowl. Cover and microwave in 45 second increments, stirring occasionally, until melted and smooth. Spoon a tablespoon of the filling into the center of half the cookies. Top with another cookie and press to sandwich them together.
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 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
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