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!
—lapadia
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Ingredients
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Tool needed: Villa Ware Pizzelle Baker
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1-1/2 cups sugar
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1 teaspoon Espresso Powder (Medaglia D' Oro)
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3 large eggs
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1/2 cup salted butter melted and cooled
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1 teaspoon Vanilla
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1 tablespoon Creme de Cacao
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2 1/2 teaspoons baking powder
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1/4 cup Cocoa Powder
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2 cups of flour (all purpose)
Directions
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Preheat the pizzelle baker.
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In a large mixing bowl, add and whisk to incorporate the sugar and Espresso powder.
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Mix in the eggs, one at a time.
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Add and mix the cooled butter, vanilla and crème de cacao.
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Sift the baking powder, cocoa and flour together.
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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.
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Drop a heaping teaspoonful of batter in center of each grid pattern to make full size pizzelles.
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Hold handles together firmly during baking, note: some bakers have a clip to hold the handles firmly together. Trim off any overflow if needed.
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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.
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