I received a pizzelle maker from my mother-in-law and although pizelles were never on my list of things to bake, I always remember thinking how pretty these little cookies were after seeing them in gourmet cookie books. They are very pretty cookies but they also taste quite delightful! My review of the cookie is quite satisfactory: crisp, light (aka guiltless), and just the right amount of sugar to satisfy a sweet tooth. However, because I am the queen of making anything into a sandwich, I had to kick them up a notch. I did two versions: the first with chocolate ganache filling and the second with my toasted pecan & cinnamon buttercream. The winner...I will let you guess!
Recipe Source: adapted from BHG Cookie Recipes-Pizzelles
Recipe Difficulty: easy-peasy
Recipe Satisfaction: Would definitely make again!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 eggs
- 3/4 cup sugar
- 1/3 cup butter, melted and cooled slightly
- 1 tbsp. vanilla (or flavoring of your choice)
- In a medium mixing bowl stir together the flour & baking powder; set aside. In a glass bowl whisk the eggs until frothy and well combined. Gradually whisk in the sugar until well combined.
- Temper the melted butter with the egg mixture, add butter into egg mixture, stir well. Mix in vanilla.
- Add flour mixture; mix until combined.
- Heat electric pizzelle iron according to manufacturer's directions. (Or, heat pizzelle iron on range top over medium heat until a drop of water sizzles on the grid. Reduce heat to medium-low.)
For each pizzelle, place a slightly rounded tablespoon of batter on pizzelle iron, slightly off-center toward back of grid. Close lid. Bake according to manufacturer's directions. (For a nonelectric iron, bake about 2 minutes or until golden brown, turning once.) Turn pizzelles out onto a paper towel to cool. Repeat with remaining batter. Makes 18 pizzelles.
- Chocolate Ganache:
-1/2 cup heavy cream
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Allow to cool until thick, then whip until light and fluffy.
- Toasted Pecan & Cinnamon Buttercream:
-1/2 tsp cinnamon
-1 stick of butter @ room temp
-1 tsp vanilla
-2 cups powdered sugar
Cream butter with electric mixer. Add cinnamon and vanilla until combined. Add in powdered sugar until well combines. Lastly add in toasted pecans and mix until well combined.
- match up pizzelles in pairs of two
- spread 1-2 tbsp of filling on bottom pizzelle (make sure filling is room temp so that it is easier to spread without breaking the fragile pizzelle)
- place top cookie on and give a gentle squeeze to seal the two together
- refrigerate 15 minutes to set