Posted by Cookie on November 13, 2001 at 15:30:08:
In Reply to: ISO Pizzelle recipes posted by ConnieM, OH on November 13, 2001 at 11:19:20:
Amaretto Almond
Many thanks to Ashley Georgick for this great recipe. Be sure to try her maple walnut and chocolate almond recipes too!
FULL BATCH
1- 3/4 cups all-purpose flour
2 teaspoons baking powder
3 eggs
3/4 cup sugar
1/2 cup butter, melted and cooled
2 Tablespoons Amaretto or 1 tablespoon almond extract
1 cup Almonds (sliced or finely chopped)
Beat eggs and sugar together. Add cooled melted butter and amaretto (or almond extract) and almonds. Sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon. Will make approx. 30 pizzelles.
NOTE: Ashley highly recommends using Ammaretto and sliced almonds for the best result. The Amaretto gives the pizzelles a rich, unique taste while the sliced almonds seem to toast better than chopped almonds in the iron (because they lie flat in the finished cookie) and have a better crunchy, toasted taste.
Anise (Essence)
It is "essential' that anise essence is used rather than the readily available anise extract. The flavor is simply not the same. The essence or oil can be obtained from a drug store, but they may need to order it. Anise oil has some medicinal uses and the pharmacist may ask what you intend to do with it. It is extremely concentrated so be careful when using.
Prepare basic pizzelle dough, eliminating the vanilla and adding one drop of essence to the butter and egg mixture.
Anise Seed
Prepare basic pizzelle dough (you may eliminate the vanilla), adding 1 1/2 teaspoons anise seeds to the butter and egg mixture. Continue to follow recipe
Butter Pecan
This yummy recipe was sent in by Shawn at The Recipe Kitchen. She suggests trying these with a scoop of ice cream and a drizzle of chocolate sauce.
FULL BATCH
1-1/2 cups all-purpose flour
1 tablespoon baking powder
3 eggs
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup margarine or butter, melted and cooled
2 tablespoons milk
2 teaspoons vanilla
1/2 cup toasted pecans, ground
Stir together flour and baking powder; set aside. In a small mixer bowl
beat eggs with an electric mixer on high speed about 4 minutes or till
thick and lemon colored. With mixer on medium speed, gradually beat in sugar and brown sugar. Beat in cooled margarine, milk and vanilla. Add flour mixture and beet on low speed till combined. Fold in pecans.
Heat pizzelle iron according to manufacturers directions. (Or heat
pizzelle iron on range-top over medium heat till a drop of water sizzles on the grid. Reduce heat to medium-low.) Place a slightly rounded tablespoon of batter slightly off-center toward back of grid. Close lid. Bake according to manufacturers directions. (For non-electric iron, bake for 30 to 60 seconds or till golden, turning once.) Turn wafer out onto cutting board. While pizzelle is still warm, trim edges with a knife. Place on a paper towel to cool. Repeat with remaining batter. Makes about 40.
Cappuccino
Many thanks to Christine Wozinski for submitting this recipe to the site. Be sure to try her pumkin pizzelle recipe too! Use a classic pizzelle recipe and substitute vanilla extract with the following:
FULL BATCH HALF BATCH
2 teaspoons Coffee Grounds 1 teaspoons Coffee Grounds
2 teaspoons Cinnamon 1 teaspoons Cinnamon
2 Tablespoons Coffee Liqueur 1 Tablespoons Coffee Liqueur
Cardamon & Orange
This recipe was found on the net and called "Italian Pizzelle" where the ingredients cardamon and orange were listed as optional, but are a great flavor combination.
FULL BATCH HALF BATCH
6 Eggs 3 Eggs
3 1/2 cups Flour 1 3/4 cups Flour
1 1/2 cups Sugar 3/4 cup Sugar
2 Tbsp. Grated Orange Peel 1 Tbsp. Grated Orange Peel
1 tsp. Vanilla 1 tsp. Vanilla
1 Tbsp. Orange Juice 1 1/2 tsp. Orange Juice
1 tsp. Ground Cardamon 1/2 tsp. Ground Cardamon
1/2 tsp. Salt 1/8 tsp. Salt
1 cup Butter 1/2 cup Butter
4 tsp. Baking Powder 2 tsp. Baking Powder
Add all the above ingredients in a bowl with the melted butter. Mix until smooth. Drop by a teaspoon on a pizzelle iron. Bake until a light brown.
Chocolate
The recipe for chocolate pizzelles is slightly different to the other flavored varieties, using more sugar and less baking powder. It is important to sieve the cocoa with the flour and sugar to ensure an even distribution of the powder.
FULL BATCH HALF BATCH
6 Eggs 3 Eggs
3 1/2 cups Flour 1 3/4 cups Flour
2 cups Sugar 1 cup Sugar
2 Tbsp. Vanilla Essence 1 Tbsp. Vanilla Essence
1/2 cup Cocoa Powder 1/4 cup Cocoa Powder
1 cup Butter 1/2 cup Butter
1 tsp. Baking Powder 1/2 tsp. Baking Powder
Melt butter. In a large mixing bowl mix eggs and vanilla. In a separate mixing bowl sift the flour, sugar, baking powder, and cocoa together. Once the butter has melted, allow it to cool then add to the egg mixture; beat together. Add the sifted flour mixture and mix well. Bake in pizzelle iron. NOTE: These cookies may take up to 15 seconds longer to bake than the plain batter. Because irons do vary, be sure to test and adjust your baking time accordingly, but take care not to over cook!
Chocolate Almond
Another recipe from Ashley Georgick who als sent in the maple walnut and the Amaretto almond recipes.
FULL BATCH HALF BATCH
6 eggs 3 eggs
4 teaspoons baking powder 2 teaspoons baking powder
2 teaspoon vanilla extract 1 teaspoon vanilla extract
3 and 1/2 cups all purpose flour 1 and 3/4 cups all purpose flour
1 cup butter or margarine (butter is definitely better) 1/2 cup butter or margarine (butter is definitely better)
2 cup sugar 1 cup sugar
2 cup sliced almonds (Note: Sliced almonds work best. If you don't have sliced almonds make sure you crush the almonds into very small pieces. You can also substitute other nuts for almonds - walnuts and hazelnuts also work great.) 1 cup sliced almonds (Note: Sliced almonds work best. If you don't have sliced almonds make sure you crush the almonds into very small pieces. You can also substitute other nuts for almonds - walnuts and hazelnuts also work great.)
4 ounces (4 squares) unsweetened baking chocolate 2 ounces (2 squares) unsweetened baking chocolate
Beat eggs and sugar together. In a separate bowl sift flour and baking powder together. Melt the butter and chocolate together. Use either a double boiler or use the absolutely lowest setting to very, very slowly melt this mixture. Add vanilla, almonds, and cooled butter/chocolate mix to egg mixture and mix thoroughly. Add flour to the the chocolate mixture and mix thoroughly. Makes about 30 pizzelles. NOTE: After making the dough, cover and refrigerate for about an hour then start making your pizzelles. This seems to give the pizzelles a little richer taste.
Chocolate Hazelnut
FULL BATCH HALF BATCH
6 Eggs 3 Eggs
3 cups Flour 1 1/2 cups Flour
1 1/2 cup Sugar 3/4 cup Sugar
3/4 cup Unsalted Butter (1 1/2 sticks; 12 Tbsp.) 6 Tbsp. Unsalted Butter
1 cup Ground Hazelnuts 1/2 cup Ground Hazelnuts
6 Tbsp. Cocoa Powder 3 Tbsp. Cocoa Powder
2 tsp. Baking Powder 1 tsp. Baking Powder
1 1/2 tsp. Salt 3/4 tsp. Salt
1 tsp. Cinnamon 1/2 tsp. Cinnamon
Mix the eggs, sugar and salt together until light. Add melted butter and whisk together. In a separate bowl sift together the flour, sugar, baking powder, cocoa powder and cinnamon. Gradually add the sifted components to the wet mixture. Fold in the ground hazelnuts. Spoon onto pizzelle iron and bake.
Christmas Pizzelle
Many thanks to Shawn at The Recipe Kitchen for finding this recipe.
FULL BATCH
2 c. Flour
1 Tbsp. Baking Powder
1 1/2 tsp. Ground Nutmeg
1/2 tsp. Ground Cardamom
3 Eggs
3/4 c. Sugar
1/3 c. Butter or margarine, melted and cooled
2 tsp. Vanilla
Stir together flour, baking powder, nutmeg and cardamom. In a small mixer bowl, beat eggs with an electric mixer on high speed about 4 minutes or till thick and lemon colored. With mixer on medium speed, gradually beat in sugar. Beat in cooled melted butter and vanilla. Add flour mixture and beat on low speed till combined.
Heat pizzelle iron on range top over medium heat (or heat an electric pizzelle iron according to manufacturer's directions) till a drop of water sizzles on the grid. Reduce heat to medium-low. Place a slightly rounded tablespoon of batter in the center of the round grid. Squeeze lid to close. Bake for 30-60 seconds or till golden, turning iron once. (For electric iron, you don't have to turn.) Turn wafer out onto rack to cool. Repeat with remaining batter.
Cinnamon
Prepare basic pizzelle dough, adding 1 1/2 tsp. ground cinnamon to the flour mixture of a full (6 egg) batch. Continue to follow recipe.
Cinnamon-Chocolate
This recipe was kindly submitted by Shawn at The Recipe Kitchen. See what else she has cooked up!
FULL BATCH
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
3 eggs
1 cup sugar
1/3 cup margarine or butter, melted and cooled
2 teaspoon vanilla
Stir together flour, cocoa powder, baking powder, and cinnamon. Beat eggs in small mixer bowl with mixer on high speed 4 minutes or till thick and lemon colored. Gradually beat in sugar on medium speed. Beat in margarine and vanilla. Add flour mixture; beat on low speed till combined.
Heat pizzelle iron according to manufacturers directions. (Or heat pizzelle iron on range-top over medium heat till a drop of water sizzles on the grid. Reduce heat to medium-low.) Place a slightly rounded tablespoon of batter slightly off-center toward back of grid. Close lid. Bake according to manufacturers directions. (For non-electric iron, bake for 30 to 60 seconds or till golden, turning once.) Turn wafer out onto a cutting board. Trim edges with a knife while till warm. Place on a paper towel to cool. Repeat with remaining batter. Makes 18 to 25
Coconut #1
Add 1 cup shredded coconut to the egg, butter and sugar mixture of classic pizzelle recipe 1 (6 egg batch), using 2 Tbsp. coconut extract in place of vanilla. Continue to follow recipe.
Coconut #2
This recipe was given to me by Shawn at The Recipe Kitchen. It originated from the Better Homes & Gardens magazine of 12/91.
FULL BATCH
1 3/4 cups all-purpose flour
1 tablespoon baking powder
3 eggs
3/4 cup sugar
1/3 cup margarine or butter, melted
2 teaspoons vanilla
1 1/2 cups flaked coconut, toasted
Chocolate Glaze (see below)
Stir together flour and baking powder; set aside. Beat eggs in a small mixer bowl with mixer on high speed about 4 minutes or till thick and lemon colored. With mixer on medium speed, gradually beat in sugar. Beat in cooled margarine or butter, an vanilla. Add flour mixture and beat on low speed till combined. Set aside 1/2 cup coconut; chop remaining coconut (should have 3/4 cup). Fold chopped coconut into batter.
Heat pizzelle iron according to manufacturers directions. (Or heat pizzelle
iron on range-top over medium heat till a drop of water sizzles on the
grid. Reduce heat to medium-low.)
Place a slightly rounded tablespoon of batter slightly off-center toward
back of grid. Close lid. Bake according to manufacturers directions. (For
non-electric iron, bake for 30 to 60 seconds or till golden, turning once.)
Turn wafer out onto a cutting board; cut into quarters. Transfer quarters
to paper towel to cool completely. Repeat with remaining batter.
Prepare Chocolate Glaze (see below). Dip the rounded edge of each quarter into glaze, then into reserved coconut. Place on rack till glaze is set. Makes 72 to 96.
Chocolate Glaze: Stir together 1 cup sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, and 1/4 teaspoon vanilla. Stir in enough milk ( 1 to 2 tablespoons) to make a glaze.
Ginger
Prepare basic pizzelle dough, adding 1tsp. dried ground ginger to the flour mixture of a full batch (6 eggs). You may eliminate the vanilla essence.
Gingerbread
Many thanks to Guy Caley of Fort Leonard, MO for sharing this recipe, just in time for Thanksgiving and Christmas.
FULL BATCH HALF BATCH
6 Eggs 3 Eggs
3 1/2 to 4 cups Flour* 1 3/4 to 2 cups Flour*
1/2 cup Brown Sugar 1/4 cup Brown Sugar
1 cup Sugar 1/2 cup Sugar
1 cup Butter, melted 1/2 cup Butter, melted
4 tsp. Baking Powder 2 tsp. Baking Powder
1/4 cup Molasses 1/8 cup Molasses
1 teaspoon Ginger 1/2 teaspoon Ginger
1 teaspoon Cinnamon 1/2 teaspoon Cinnamon
1/2 teaspoon Ground Cloves 1/4 teaspoon Ground Cloves
*Amount of flour added depends on the desired batter consistency.
Mix eggs and sugar (both the white and brown) together, add the spices and molasses and mix well. Add the melted butter, mix, then add the baking powder. Add the flour to the desired consistency, mix well. Bake on a pizzelle iron, however, take care not to overcook. The flavor is much better if they are baked and allowed to cool.
Honey Nutmeg
The aroma from these cookies as they bake will have your mouth watering!
FULL BATCH HALF BATCH
6 Eggs 3 Eggs
4 cups Flour 1 1/2 cups Flour
1 cup Sugar 1/2 cup Sugar
1 cup Unsalted Butter (1 1/2 sticks; 12 Tbsp.) 1/2 cup Unsalted Butter
1/2 cup Honey 1/4 cup Honey
2 tsp. Baking Powder 1 tsp. Baking Powder
dash dried ground nutmeg dash dried ground nutmeg
Combine eggs, sugar, melted butter and honey together. Sift dry ingredients together and mix into the wet mixture. Bake on pizzelle iron.
Lavender
This recipe was found on the net and had been submitted by Laurel Keser from New Jersey. She sites the "Herb Companion" as her source for the recipe and recommends mixing the sugar and lavender flowers a few days ahead and store in an airtight container to give a stronger flavor and scent.
FULL BATCH HALF BATCH
6 Eggs 3 Eggs
3 1/2 cups Flour 1 3/4 cups Flour
1 1/2 cups Sugar 3/4 cup Sugar
4 tsp. Vanilla Essence 2 tsp. Vanilla Essence
1 1/2 cup Butter 3/4 cup Butter
2 tsp. Baking Powder 1 tsp. Baking Powder
6 Tsp. Dried Lavender Flowers 3 Tbsp. Dried Lavender Flowers
Confectioners' Sugar to Coat Confectioners' Sugar to Coat
Place the eggs, lavender sugar, butter, flour, baking powder and vanilla in a bowl. Mix until smooth and drop onto the pizzelle iron and bake. Transfer the pizzelle to a wire rack to cool and lightly dust with confectioners sugar.
Lemon
Eliminate vanilla essence and add 2 Tbsp. lemon extract and 2 tsp. lemon zest to the egg, sugar, butter mixture of a full (6 egg) batch. Continue to follow recipe.
Maple Walnut
Many thanks to Ashley Georgick for this great recipe. Be sure to try her Amaretto almond and chocolate almond recipes too!
FULL BATCH
1- 3/4 cups all-purpose flour
2 teaspoons baking powder
3 eggs
3/4 cup sugar
1/2 cup butter, melted and cooled
3 teaspoons maple syrup (NOT pancake syrup)
1 cup walnuts (finely chopped)
Beat eggs and sugar together. Add cooled melted butter and maple syrup and walnuts. Sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon. Will make approx. 30 pizzelles.
Nut
Many different varieties of nuts can be used with excellent results, including: almonds, pecans, walnuts, and peanuts. Since nuts take up such a large volume, it is necessary to reduce the amount of flour slightly, otherwise they will be very thick.
Prepare basic pizzelle dough, reducing the amount of flour by ? a cup for a full (6 egg) batch. Chop one cup of nuts finely in a food processor and add to a basic pizzelle dough. If using almonds, try using almond essence in place of vanilla essence in the basic dough.
Orange
Eliminate vanilla essence and add 2 Tbsp. orange extract and 2 tsp. orange zest to the egg, sugar, butter mixture of a full (6 egg) batch. Continue to follow recipe.
Orange and Rum
This recipe was obtained from the iQVC Shop web site.
FULL BATCH
3 Eggs
2 Cups All Purpose Flour
1 Cup Sugar
2 Teaspoons Baking Powder
2 Teaspoons Rum
2 Teaspoons Grated Orange Peel
1 Cup Unsalted Butter, melted
Beat eggs and sugar. Add cooled, melted butter a little at a time. Add rum and grated orange peel. Gradually add enough flour to make a very light dough. Makes 50 pizzelles.
Pumpkin Pizzelle
Again, many thanks to Christine Wozinski for this recipe. Be sure to also try her cappuccino pizzelle! Use a classic pizzelle recipe and substitute the vanilla with the following:
FULL BATCH HALF BATCH
6 Tablespoons Pumpkin, canned 3 Tablespoons Pumpkin, canned
1/2 Cup Flour, in addition to recipe 1/4 Cup Flour, in addition to recipe
2 teaspoons Pumpkin Pie Spice 1 teaspoons Pumpkin Pie Spice
Parmesan Chive Pizzelles
Visit Shawn at The Recipe Kitchen to see what other recipes she has hidden!
FULL BATCH
3 Eggs
1/2 Cup Butter or margarine, melted
1 Flour
1/4 Cup Parmesan Cheese, grated
2 tsp. Baking Powder
3 tbl Chives, finely snipped
1/2 tsp. Salt
dash Red Pepper, ground
In medium bowl, beat eggs with butter until blended. Stir in remaining ingredients until blended. With pizzelle iron, use batter to make pizzelles according to manufacturer's instructions. Make pizzelles up to 1 week ahead of serving; 1/2 hour before serving, preheat oven to 250 degrees. Wrap pizzelles in aluminum foil; heat in oven until warm.
Peanut Butter
Eliminate vanilla essence and add 6 Tbsp. smooth peanut butter to the egg, sugar, butter mixture of a full (6 egg) batch. Whisk until peanut butter is evenly blended. Continue to follow recipe, increasing the amount of flour by ? cup.
Swirl Pizzelles
This recipe was also obtained from the iQVC Shop web site.
Prepare one batch of "classic" pizzelle batter and one batch of chocolate, adding 3 drops of red food coloring to the chocolate batter. Drop one half teaspoon of each batter onto each plate of the iron and bake. The result is a two-toned pizzelle cookie!
Wine Pizzelle
Wow! Doesn't this look good! Many thanks to Sandie Longen, and I apologize for taking so long to add it to the site!
FULL BATCH
12 Eggs, well beaten (2 1/2 cups)
2 scant Cups Sugar
2 scant Cups Oil
2 Tbs Anise, Vanilla or Lemon Extract
3 1/2 Tbs Wine or Fruit Juice (white grape juice is excellent)
4 Cups Sifted Flour
1/2 tsp. Salt
Beat the eggs, then add remaining ingredients and blend well. Cook for about 30 seconds. The come out of the iron soft and stay soft. They have a nice, fruity taste when the juice is used. Makes about 8 dozen cookies.