Chocolate Pizzelle From King Arthur Recipes

Steps:

• Beat together the eggs, sugar, vanilla, espresso powder, and salt till smooth.
• Add the cocoa and baking powder, again beating till smooth.
• Add the flour, mixing till well combined. Add the melted butter, again mixing till well combined.
• Bake pizzelle according to your pizzelle iron instructions. A tablespoon cookie scoop works well for scooping batter onto the iron; a level scoopful of batter is the right size for most standard pizzelle makers.
• To make two-tone pizzelle: Prepare plain pizzelle batter, flavoring it with 1/2 teaspoon hazelnut flavor, if desired. Using a teaspoon scoop (which holds 2 level measuring teaspoons), drop a chestnut-sized ball of vanilla batter just below center in the cooking area of the pizzelle iron. Drop a slightly smaller ball of chocolate batter just above the center line, nestling it right next to the vanilla batter. Close the iron, and bake according to the manufacturer's directions.

Steps:

• Beat together ingredients beginning with eggs and follow the list.
• Refrigerate batter overnight.
• Spoon batter in to your iron at the quantity recommended by the manufacturer.
• Cook for about 1 minute or until golden brown.
• Use the anise oil!
• Trust me the anise extract does not work.

Steps:

• Crack eggs into a large bowl and beat lightly by hand.
• Add sugar and stir.
• Add oil and stir.
• Next, stir in salt, vanilla and aniseeds.
• Continue stirring and add anise extract. Gradually add 6 cups of flour, mixing well after each cup.
• Combine 1 cup flour with all of the baking powder and add to dough.
• The addition of the last cup of flour will depend on the consisteny that you desire. A firmer dough will produce a firmer/harder cookie. A thinner/stickier dough will produce a thinner and crispier cookie. This is a matter of personal preference. To bake pizelle: Heat a well-seasoned, pizelle iron.
• The iron must be well-seasoned to prevent cookies from sticking.
• Place a scant 1 tabl espoon of dough to each section of the iron and "bake".
• The amount of baking time required will depend on the pizelle maker.
• The usual time is between 20 and 40 seconds.
• Take care not to burn the cookie. Turn each cookie out onto a flat surface to cool.
• Cool thoroughly and store in an air-tight container.

Steps:

• Measure flour and baking powder into sifter and place on wax paper.
• Beat eggs and sugar on medium speed until thick, about 1 minute.
• Reduce speed and slowly add butter and vanilla, continue beating until combined.
• Sift in flour mixture, (including flour on wax paper) and combine by hand, mixing only to combine, do not over mix.
• At this point, batter may be chilled overnight.
• Prepare Pizzelle grids with oil or cooking spray.
• Place 1 1/2 - 2 teaspoons on grid(s) and bake.