Blog » Chocolate-Almond Pizzelle
Recipe and Image by Kendra Schwitter
Years ago my Italian grandmother, Nonna Ida, gave me an electric pizzelle maker. That treasured appliance evokes memories of her making these treats whenever I'd visit. I'm sure for her, it reminded her of Abruzzo, the region of Italy where pizzelle originated.
A pizzelle maker resembles a waffle iron, but with several circular designs stamped onto the griddle. Dough is dropped onto the circles to produce pizzelle, thin waffle cookies. Pizzelle makers can be found in most places housewares are sold.
"Pizzelle" comes from the Italian word for round and flat, pizze. Although pizzelle are traditionally eaten as cookies, they can also be rolled around a dowel while still warm to make cannoli shells. Another variation is to spread Nutella or jam on them.
Common ingredients in pizzelle include eggs, butter, and vanilla or anise extract. For a long time I made my pizzelle with vanilla, but recently I happened upon what I like to call the ultimate pizzelle. My recipe uses almonds and cocoa powder for a rich, nutty taste. Warm up with a few of these and a mug of hot chocolate to beat the winter chill.
Makes about 60 pizzelle
6 large eggs
1 1/2 cups sugar
1 tsp. almond extract
1 cup unsalted butter, melted and cooled
About 3 1/2 cups all-purpose flour
½ cup unsweetened cocoa
4 tsp. baking powder
1 cup ground almonds, toasted
1. Toast the almonds on a cookie sheet in a preheated 350° oven for 8 to 10 minutes. Let cool, then grind in a food processor or blender. Set aside in a small bowl.
2. Beat the eggs in a food processor, then add the sugar, almond extract, butter, 3 cups of the flour, cocoa, baking powder, and ground almonds. Process until well blended. You may have to scrape the sides a couple times to ensure all the batter is incorporated. If the batter is not thick and dense, add more flour.
3. Lightly grease the inside of the pizzelle machine with butter or cooking spray. Follow the manufacturer's instructions to preheat the machine. Mine takes less than 10 minutes to heat up, but yours may be different.
4. Once the machine is hot, drop 1 heaping teaspoon of the batter into the center of each section. (This is important because if the griddle has not reached the appropriate temperature, the dough will stick.) Press the lid down and cook about 30 seconds. Remove each pizzella with a spatula and let cool on a rack. Continue until all the batter is used. Arrange on a plate, serve, and enjoy!