Chocolate Pizzelle from King Arthur |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Chocolate pizzelle ï¿1/2 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. Ingredients:
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 |
Directions:
1. Beat together the eggs, sugar, vanilla, espresso powder, and salt till smooth.
2. Add the cocoa and baking powder, again beating till smooth.
3. Add the flour, mixing till well combined. Add the melted butter, again mixing till well combined.
4. 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.
5. 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.
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