Mention pizzelles and the first thought that come to mind are those thin, crisp cookies with their unique pattern of design that is full of anise flavor through their sweetness. However, there are other delectable forms of pizzelles that originated in the Abruzzo region of Southern Italy can take. One exceptionally good version of this flat, waffle cookie is my spiced pizzelle cookies recipe.
My recipe has a select blend of spices along with just enough unsweetened cocoa and black pepper to give that combined spice-choco flavors a lively, but smooth kick as this tan-colored cookie melts in your mouth.
For the most part, recipes for pizzelles usually call for a lot of eggs. Be that as it may, my spiced pizzelle cookies recipe uses only three eggs, which endears it to your heart when trying to keep a check on your cholesterol. Consequently, you’ll appreciate this recipe even more when you want to bake pizzelles and egg prices are high.
This batter will be stiff and thick. I find the best way to deposit the spiced pizzelle into a lightly greased pizzelle maker is by heaping teaspoon.
If the batter overextends beyond the pizzelle cookie form, I use my pizza cutter after the cookie hardens to straighten the edges out. This slight trim to my pizzelle cleans up any bad shape easily.
Spiced Pizzelle Cookies Recipe
3 large eggs
3/4 cup of sugar
½ cups of melted butter
1 teaspoon of vanilla extract
½ teaspoons of ground cinnamon
2 tablespoons of unsweetened cocoa
½ teaspoons of black pepper
1/4 teaspoon of ground cloves
1/4 teaspoon of nutmeg
2 teaspoons of baking powder, leveled
1/8 teaspoon of salt
1-3/4 cups of sifted flour
Stir together the eggs, sugar, melted butter, and vanilla first in your mixing bowl until well combined.
Add the sifted flour, cinnamon, pepper, cloves, nutmeg, baking powder, and salt. Beat these ingredients with a large spoon or a whisk to incorporate.
Heat your lightly greased pizzelle maker until ready.
Spoon a heaping teaspoon of batter into the center of each pizzelle, close and cook for about two minutes or until the pizzelle light signals the cookie is done.
Remove gently with a fork and place on a place.
Repeat with another batch until you exhaust your pizzelle batter.
As they cool, the pizzelles harden.
My spiced pizzelle cookies recipe has a select blend of spices along with just enough unsweetened cocoa and black pepper to give that combined spice-choco flavors a lively, but smooth kick as this tan-colored cookie melts in your mouth
- 3 large eggs
- 3/4 cup of sugar
- ½ cups of melted butter
- 1 teaspoon of vanilla extract
- ½ teaspoons of ground cinnamon
- 2 tablespoons of unsweetened cocoa
- ½ teaspoons of black pepper
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of nutmeg
- 2 teaspoons of baking powder leveled
- 1/8 teaspoon of salt
- 1-3/4 cups of sifted flour