Chocolate Pizzelles

Mom, here's that recipe for those Chocolate Pizzelles that I was telling you about from the Better Homes and Gardens, Celebrate the Season 2003 book. Let me know when you want to make pizzelles this Christmas, and I'll try to come and help you! I wish I could show you the picture of these, because they look so pretty.

Christmas is coming...That means lots of yummy goodies. Yeah!! If you read this blog, please feel free to share some of your favorite Christmas goodies. I'd love to try some new recipes this Christmas.

Chocolate Pizzelles

Prep 20 min.
Bake: 2 min. per cookie

1 1/2 cup hazelnuts, toasted
2 1/4 c flour
3 T unsweetened cocoa
1 T baking powder
3 eggs
1 c sugar
1/3 cup butter, melted and cooled
2 t vanilla
1 recipe chocolate glaze

Finely chop 1 cup of the hazelnuts; set aside. Process remaining 1/2 cup hazelnuts in a blender or food processor until very fine, but dry and not oily.

In medium mixing bowl, stir together ground hazelnuts, flour, cocoa, and baking powder, set aside.

In large mixing bowl, beat eggs with an electric mixer on high speed about 4 minutes, or until thick and lemon colored. Reduce speed to medium; gradually beat in sugar. Beat in the butter and vanilla. Add flour mixture beating on low until combined.

Heat an electric pizzelle iron according to the manufacturer's directions.

For each pizzelle, place a slightly rounded tablespoon of batter onto the pizzelle grid, slightly off-center toward the back. Close lid.

Bake according to manufacturer's directions (about 2 minutes, until golden.)

Turn warm pizzelle onto a cutting board, and cut in half or in quarters. Transfer to a paper towel to cool. Repeat with remaining batter.

Dip the rounded edge of each pizzelle piece into the chocolate glaze; dip into the reserved chopped hazelnuts. Place on a wire rack; let stand until glaze is set. Makes 36 pizzelle halves.

Chocolate Glaze

In a small bowl, stir together 1 1/2 cups powdered sugar, 3 T unsweetened cocoa powder, and 1/2 teaspoon vanilla. Stir in enough milk (2-3 T) to make of glazing consistency.