Two Toned Cocoa and Amaretto Pizzelles


Pizzelles.. they are the quintessential Italian treat that look wonderful plated at an elegant dessert table with it's beautiful floral lace pattern and it's crisp texture. It is a quick an easy cookie to prepare that is the talk of the room at many school parties or family get-together's.

The traditional recipe calls for anise and anise seeds..yes, like my Spungna Di Biscotti Cake.. but also like the Biscotti, it works well with many flavorings. During the holidays I'll give Pizzelle cookies as gift's, side-dipped in a chocolate coating and for more of a festive look sometimes sprinkled with fine glittery candies.

Here I made a two toned pizzelle with cocoa on one side and a dousing of Amaretto in the lighter version. Oh so yummy and flavorful,
and according to my husband, addictive.
Amaretto Pizzelles
(Makes about 2-3 dozen)

3 eggs, room temperature
3/4 cup sugar
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla
1 teaspoon amaretto liqueur
1-3/4 cups flour
2 teaspoons baking powder

In a large bowl, beat together the eggs and sugar.
Add the butter, vanilla, and amaretto.
Add the flour and baking powder and mix well.
The batter should be stiff enough to be dropped by spoon.
The batter can also be refrigerated for later use.

Cocoa Pizzelles
(Makes about 30)

2 cups flour
1 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1/2 cup unsalted butter, melted and cooled
1 cup sugar
3 eggs, room temperature
1/2 cup milk
1/2 teaspoon vanilla

Sift the flour, baking powder, and cocoa together in a bowl.
In another bowl, whisk together the butter and sugar.
Add the eggs, milk, and vanilla. Whisk until combined.
Add the flour mixture and blend until smooth.

*Heat the pizzelle baker and follow the directions for How to Make a Pizzelle.
Put half a teaspoon of each, cocoa and amaretto, side by side onto the iron to achieve the two toned affect. It takes practice.. but the result is beautiful and delicious!



8 comments:

Alexandra Marie said...

These are so beautiful! I tried baking cookies yesterday and took pics but the lighting didn't turn out so god. What size lens did you use?

Joanne said...

Homemade pizzelles are some of the best things on this earth and the store-bought version just doesn't stand a chance! I haven't had them in years, but these two-toned ones look so good.

Laurie said...

Hi Alexandra! :)
I mainly use a Nikkor 60mm 2.8 macro lens and Nikkor’s 24-70 mm 2.8. I shoot wide open.. which means I set my ISO to 2.8 to maximise the lighting.
I'm looking to purchase the Nikkor 50mm 1.4.. it is an extremely great lens for shooting in low light conditions.

But.. I always shoot in the kitchen when I have the best lighting condition.. near a window. :)
Hope that helps! :)

Alexandra Marie said...

Nice! I have a big problem with lighting. My camera is fuji and it takes pictures in low light conditions and makes them grainy. I will try changing the ISO to 2.8. Thank you!

Laurie said...

oops Alexandra.. I meant the aperture ring to 2.8..
Although, the lower your ISO is the less grain you will have. I try to keep my ISO at 200-250. :)

Sorry for the confusion!

Alexandra Marie said...

No Problem! I will try changing aperture then, and the ISO. Thank you for the information!

The Food Hunter said...

What a great idea...I never thought to make two toned pizzelles.

ritu said...

Beautiful!!Am so fascinated by these cookies that have requested someone to send a pizzelle maker from the US!!
Laurie which dessert can be combined with these cookies??