Pizzelles.. they are the quintessential Italian treat that look wonderful plated at an elegant dessert table with it's beautiful floral lace pattern and it's crisp texture. It is a quick an easy cookie to prepare that is the talk of the room at many school parties or family get-together's.
The traditional recipe calls for anise and anise seeds..yes, like my Spungna Di Biscotti Cake.. but also like the Biscotti, it works well with many flavorings. During the holidays I'll give Pizzelle cookies as gift's, side-dipped in a chocolate coating and for more of a festive look sometimes sprinkled with fine glittery candies.
Here I made a two toned pizzelle with cocoa batter on one side and a splash of almond extract in the light version.
Almond Pizzelles
(Makes about 2-3 dozen)
3 eggs, room temperature
3/4 cup sugar
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla
1 teaspoon almond extract (or amaretto liqueur)
1-3/4 cups flour
2 teaspoons baking powder
In a large bowl, beat together the eggs and sugar.
Add the butter, vanilla, and almond extract.
Add the flour and baking powder and mix well.
The batter should be stiff enough to be dropped by spoon.
The batter can also be refrigerated for later use.
Cocoa Pizzelles
(Makes about 30)
2 cups flour
1 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1/2 cup unsalted butter, melted and cooled
1 cup sugar
3 eggs, room temperature
1/2 cup milk
1/2 teaspoon vanilla
Sift the flour, baking powder, and cocoa together in a bowl.
In another bowl, whisk together the butter and sugar.
Add the eggs, milk, and vanilla. Whisk until combined.
Add the flour mixture and blend until smooth.
*Heat the pizzelle baker and follow the directions for How to Make a Pizzelle.
Put half a teaspoon of each, cocoa and amaretto, side by side onto the iron to achieve the two toned affect. It takes practice.. but the result is beautiful and delicious!
