How to make chocolate and espresso pizzelle cookies
Pizzelle are a very flat, decorative wafer cookie that originates in Ortona in the Abruzzo region of Italy. They are also called ‘ferratelle’, ‘neole’ or ‘cancelle’.
This recipe is to prepare the soft Abruzzese “pizzelle” or “neole”, which can be rolled up and stuffed. This preparation is also very easy and quick. You can enjoy the pizzelle plain or covered or rolled and stuffed with jam, Nutella and honey. They are fabulous and almost melt in the mouth and remain soft even on the next day.
To make your own pizzelle, you will need a pizzelle iron. Years ago these irons would have long handles so that they could be held over the top of the stove. You can still get the basic model but today we are able to find electric pizzelle irons – how marvellous is that!
INGREDIENTS for up to 25 pizzelle
- 3 medium to large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder
- 1/4 cup 100% cocoa powder
- 2 teaspoons baking powder
- 1 2/3 cups unbleached all-purpose flour or Tipo 00 flour
- 8 tablespoons unsalted butter, melted
- grated lemon zest to taste
- 3/8 teaspoon fine salt
- powdered sugar for serving (optional)
PREPARATION
- In a large bowl, using an electric hand mixer, beat together the eggs, sugar, vanilla, espresso powder and salt until smooth.
- Add the cocoa and baking powder and mix until smooth.
- Add the flour and mix until well combined.
- Add the melted butter and mix until well combined.
- Preheat your pizzelle maker or iron.
- Bake pizzelle according to the instructions for your method of cooking pizzelle. A tablespoon cookie/ice cream scoop works well to achieve a standard size pizzelle.
- Serve dusted with powdered sugar.
- Pizzelle are best eaten immediately but they can be stored for up to 1 week in an airtight container. You can also freeze them for up to a month.
