Chocolate Peppermint Pizzelle
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
46
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 cup
Unsweetened Cocoa Powder1.5 tsps
Baking Powder1 tsp
Ground Cinnamon1 tsp
Salt (fine)3 large
Egg (at room temperature)1 cup
Granulated Sugar4 tbsps
Unsalted Butter340 g
Semisweet ChocolateDirections:
1
Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl
2
In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined
3
Make a well in the center of the dry ingredients and pour in the egg mixture
4
Gradually whisk the liquid into the flour to make a thick batter
5
When the pizelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together
6
(If you have a large pastry bag, put a big round tip in it, and fill with the pizelle batter
7
) Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes
8
Lightly spray the hot surface with nonstick cooking spray
9
Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint
10
Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds
11
Open and remove cookie from the iron, cool on a rack
12
Repeat with remaining batter
13
Put the chocolate and butter in a microwave safe bowl
14
Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth
15
Alternatively, put the chocolate in a heatproof bowl
16
Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water)
17
Stir occasionally until melted and smooth
18
Stir in mint extract
19
To serve pipe a tablespoon of the mint filling into the center of half the cookies
20
Top with another cookie and press to sandwich them together
21
Serve now or keep tightly covered for up to 1 week
22
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