Chocolate Pizzelle From King Arthur Recipes

CHOCOLATE PIZZELLES

Chocolate Pizzelles image

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

Ingredients

4 eggs
¼ cup cocoa powder
1 cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon baking powder
1 cup unsalted butter
¾ cup ground hazelnuts
2 cups all-purpose flour

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 PIZZELLE FROM KING ARTHUR

Chocolate Pizzelle from King Arthur image

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.

Provided by Bonnie G 2

Categories Dessert

Time 55m

Yield 28 Pizzelles, 28 serving(s)

Number Of Ingredients 9

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

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.

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