This recipe gave me an excuse to use my pizzelle iron again. I believe I like this one even better than the first pizzelle recipe I made (could be because of the chocolate involvement). The cookie is crisp and after cooling is edged in a chocolate glaze then sprinkled with whatever confection you desire. The original recipe called for the addition of hazelnuts, but I chose to make mine hazelnutless.
Ingredients: 1 1/2 cups toasted hazelnuts, 2 1/4 cups all-purpose flour, 3 tablespoons cocoa powder, 1 tablespoon baking powder, 3 eggs, 1 cup granulated sugar, 1/3 cup butter, melted and cooled, 2 teaspoons vanilla. Glaze: 1 1/2 cup sifted powdered sugar, 3 tablespoons cocoa powder, 1/2 teaspoon vanilla, 2-3 tablespoons milk.
Instructions: Finely chop 1 cup of the hazelnuts; set aside. Place remaining 1/2 cup hazelnuts in a blender or food processor. Blend or process until very fine but dry and not oily. (Ignore this step if not using nuts).
Stir together ground hazelnuts, flour, cocoa, and baking powder; set aside. In large mixing bowl beat eggs about 4 minutes until thick and lemon-colored. Gradually beat in granulated sugar. Add in cooled butter and vanilla. Add flour mixture, beating until combined.
Heat pizzelle on burner over medium heat. Lightly coat with olive oil (keep a small bowl of olive oil and a brush close so you can re-coat the pizzelle maker every 3-4 pizzelles). For each pizzelle, place a slightly rounded tablespoon of batter on pizzelle iron, slightly off center toward back of grid. Close lid until mixture spreads and you can see the batter oozing on the sides. Bake about 2 minutes, turning once. Remove pizzelle to a cutting board and cut in half while still warm. Transfer pizzelles to a paper towel to cool. Repeat with remaining batter. (Use a sharp knife to help remove pizzelle from iron if they are sticking and make sure to re-coat with oil).
Make glaze: In a small bowl, stir together powdered sugar, cocoa powder, vanilla and milk-enough to make a glaze, then dip edges of each pizzelle in glaze, then sprinkle glazed edge with mini chocolate chips, sprinkles, coconut, ground hazelnuts (or other nuts), whatever you desire. Allow to harden on wire racks, then enjoy.
Makes about 3 dozen pizzelle halves.
"Better Homes and Gardens Biggest Book of Cookies",
we have made and very good
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