Tuesday, May 03, 2005

Chocolate Peppermint Pizzelles

Chocolate Peppermint Pizzelles (Adapted from FoodTV)

For the batter

3/4 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/4 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon finely grated orange zest
1/4 teaspoon fine salt
3 large eggs, at room temperature
1 cup granulated sugar
8 tablespoons unsalted butter, melted and cooled to room temperature

For the filling

12 ounces bittersweet chocolate
4 tablespoons unsalted butter
1/2 teaspoon peppermint extract

To make the batter

In a large bowl, whisk together flours, cocoa, baking powder, cinnamon, orange zest and salt until combined.

In a medium bowl, whisk together eggs, sugar and cooled melted butter until smooth.

Pour the egg mixture into the dry and mix until combined.

Preheat pizzelle iron

Lightly coat the pizzelle iron with nonstick spray if needed. Scoop about a tablespoon of the batter into the center of each cookie imprint. Close the lid and cook 30-40 seconds, until the batter puffs up and is cooked. Carefully remove each cookie and place on a wire rack to cool. Continue until all the batter has been used.

To make the filling

In a medium microwave safe bowl, add chocolate and butter. Heat on medium until the butter has melted and the chocolate is soft - about 2-3 minutes, be sure to check every 30 seconds or so. Stir mixture until smooth. Stir in the peppermint extract. If you want to make assembly a little faster, spoon chocolate into a pastry bag fitted with a plain tip.

To assemble

Pipe or spoon about a tablespoons worth of the filling into the center of half the cookies. Top with the plain cookies and gently press together.

Makes about 15 cookie sandwiches

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