Chocolate Pizzelle From King Arthur Recipes

Steps:

• Preheat the oven to 325°F.
• Lightly grease (or line with parchment) two baking sheets.
• Blend the almond paste and sugar until the mixture forms fine crumbs; this is best done in a stand mixer.
• Add the egg whites gradually, while mixing, to make a smooth paste.
• Stir in the flavorings.
• Scoop the dough by heaping tablespoons onto the prepared pans.
• Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.
• Bake the cookies for 20 to 25 minutes, until they're brown around the edges. Remove them from the oven, and let them cool right on the pan.

Steps:

• Preheat oven to 350 degrees F.
• In a medium-sized bowl, beat together eggs, sugar, and oil. Blend in the mashed banana and vanilla.
• Whisk together and then sift the baking soda, baking powder, salt, cinnamon, nutmeg and flour. Add all at once to banana mixture. Mix quickly but thoroughly, then stir in the yogurt (I used sour cream) and nuts, mixing until just combined.
• Pour the batter into a greased loaf pan. Bake the bread for about 1 hour, until a cake tester inserted in the center comes out clean. If the bread begins to brown too quickly, tent it with aluminum foil after 40 minutes in the oven.
• When the bread tests done, remove it from the oven and place on rack for 15 minutes; after that, remove from pan and place on rack to finish cooling completely.

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:

• 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.