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Author Notes: Pizzelle is a "must" during the holiday season; I grew up with an Anise flavored Pizzelle; I always crave chocolate and so here is my recipe, inspired by my grandmother’s Anise cookies.
These crisp, chocolaty snowflake wafers are excellent as is, but for a variety I like to roll some cookies, hot off the Pizzelle iron, and stuff with a cream filling once they have cooled.
BTW - a Chocolate Vodka Martini makes an excellent accompaniment!
Makes about 50 cookies
- Tool needed: Villa Ware Pizzelle Baker
- 1-1/2 cups sugar
- 1 teaspoon Espresso Powder (Medaglia D' Oro)
- 3 large eggs
- 1/2 cup salted butter melted and cooled
- 1 teaspoon Vanilla
- 1 tablespoon Creme de Cacao
- 2 1/2 teaspoons baking powder
- 1/4 cup Cocoa Powder
- 2 cups of flour (all purpose)
- Preheat the pizzelle baker.
- In a large mixing bowl, add and whisk to incorporate the sugar and Espresso powder.
- Mix in the eggs, one at a time.
- Add and mix the cooled butter, vanilla and crème de cacao.
- Sift the baking powder, cocoa and flour together.
- Add the flour mixture to the sugar/egg mixture 1 cup at a time; mix to make a light enough dough to drop onto the pizzelle baker.
- Drop a heaping teaspoonful of batter in center of each grid pattern to make full size pizzelles.
- Hold handles together firmly during baking, note: some bakers have a clip to hold the handles firmly together. Trim off any overflow if needed.
- Baking time is 30 to 45 seconds, will vary slightly because of consistency of the batter or the amount of dough used. Let cool completely on a rack, then store in an airtight container.
- This recipe was entered in the contest for Your Best Holiday Cookie from Anywhere in the World
- This recipe was entered in the contest for Your Best Holiday Confection
- This recipe was entered in the contest for Your Best Recipe with Coffee
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert