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

     Title: Double Chocolate Pizzelles *
Categories: Cookies, Snacks, Chocolate
     Yield: 36 Pizelles

 1 1/2 c  All-purpose flour
   1/4 c  Unsweetened cocoa powder
     2 oz Bitter-sweet or semi-sweet
          - chocolate; very finely
          - chopped
     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 ts, 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 tb instant espresso powder in 2 tb hot water. Add to
 batter along with 1/3 cup finely ground almonds. Use 1-1/2 ts each
 of almond and vanilla extracts in place of 1 tb vanilla extract.

 Source: Cuisinart Pizzelle Press Instruction and Recipe Booklet

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

 Uncle Dirty Dave's Archives

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