Chocolate Pecan Pizzelles

Well, good morning all. Thanx for stopping in. My goal is to post some great cookie recipes & share them with everyone. And in turn share some of ur recipes with others. I am ALWAYS open to comments & new ideas. As they say to make our job just a little easier in the kitchen.

So here is my first recipe. We just love all kinds of Pizzelles.

Chocolate Pecan Pizzelles

Wet Ingredients:                                                                                   Yields: 46  Cookies

  • 3 eggs  (room temp)
  • 3/4 cup white sugar, (rest brown to make one cup.
  • 1 stick + 3 Tlbs Butter, (Melted & cooled)
  • 2 tlbs. Chocolate Extract

DRY Ingredients

  • 1/2 cup cocoa powder  (DO NOT HERSHEYS SYRUP) (that’s where I made my mistake)
  • 1 tlbs. Coffee Granules, ground up OR ( Use Espresso Powder)
  • Dash  fresh nutmeg
  • Dash of Fresh Orange Zest
  • 2 Tlbs.. ground pecans
  • 1/4 Tsp. salt
  • 2 tsp. baking powder                                (sift together)
  • 1 ¼ cup APF
  • 1 Tlbs. Potato Starch ( Bob’s Red Mill )
  • And the coco powder from above

Directions

  1. Beat the eggs (till frothy) then add the sugar, blend in the melted   butter. Then add Extracts, nutmeg, orange zest & ground pecans
  2. Sift together the DRY ingredients
  3. Let batter rest for 5 mins or so, to let the flavors marry.
  4. Heat Pizzelle iron and place 1 teaspoon of batter on each imprint.
  5. Close iron and bake 30 ~ 45 seconds.
  6. Cool on racks. Sprinkle with powdered sugar.
  7. Store in a tin, for several weeks. (If they last that long)
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