Subj : 12/24 Pizzelle Day - 2
To   : All
From : Dave Drum
Date : Sat Dec 23 2023 20:31:38

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Double Chocolate Pizzelles *
Categories: Cookies, Snacks, Chocolate
     Yield: 38 Pizelles

 1 1/2 c  All-purpose flour
   1/4 c  Unsweetened cocoa powder
     2 oz Very finely chopped bitter-
          - sweet or semi-sweet
          - chocolate
     2 ts Baking powder
     3 lg Eggs
     1 c  Granulated sugar
   1/2 c  Unsalted butter; melted
     1 tb Vanilla extract

 * While chocolate pizzelle are not traditional, they are
 quite delicious. Use with your favorite ice cream to make
 ice cream sandwiches.

 Preheat the Cuisinart Pizzelle Press on Setting 3 while
 preparing the batter.

 Place flour, cocoa powder, chopped chocolate, and baking
 powder in a small bowl and stir with a whisk or fork to
 combine; reserve.

 Place eggs and sugar in a medium bowl. Using a Cuisinart
 SmartPower Hand Mixer, mix on medium speed for 1 minute,
 until thickened.

 On low speed, add the melted butter and vanilla in a
 steady stream and mix until combined, about 15 seconds.
 Add the flour mixture and mix until just combined, about
 10 to 15 seconds; do not overmix.

 It may be necessary to lightly brush both the top and
 bottom grids of the pizzelle iron with a flavorless
 vegetable oil or melted vegetable shortening.

 Use the spoon provided to scoop dough, about 1 1/2-2
 teaspoons, and drop onto one of the patterned cookie
 grids; repeat to make a second cookie. Close the lid and
 lock. The red indicator light will come on. When the red
 indicator light goes out and the green indicator light
 comes on, the pizzelle are ready. Adjust baking times for
 softer or crispier cookies according to personal
 preference. Remove pizzelle from the press using a
 heatproof plastic spatula and place on a rack to cool
 completely.

 Warm pizzelle may be wrapped around the dowel provided to
 form cannoli shells. Completely cooled pizzelle may be
 dusted with powdered sugar before serving.

 VARIATION: MOCHA ALMOND PIZZELLE: Dissolve 1 tablespoon
 instant espresso powder in 2 tablespoons hot water. Add to
 batter along with 1/3 cup finely ground almonds. Use 1-1/2
 teaspoons each of almond and vanilla extracts in place of
 1 tablespoon vanilla extract.

 Makes 36-40 pizzelle

 SOURCE: Cuisinart Pizzelle Press Instruction and Recipe
 Booklet

 RECIPE FROM: http://www.recipelink.com

 Uncle Dirty Dave's Archives

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)