Chocolate Drizzled Italian Pizzels

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There are very few things that scream “Christmas” more than pizzel cookies. I’m not even Italian, but these thin, crispy cookies are easily one of my favorites, thanks to my son’s grandma on his dad’s side.

IMG_6964When my ex boyfriend and I started dating in high school, I remember the first time I went over on christmas to his house, and there was this plate of what I thought, were flat waffle cones. I love waffle cones, but unfortunately I’m usually too cheap to upgrade to a waffle cone instead of a paper cup when I go to an ice cream place; so the fact that this woman could make them in her house, I thought was reason enough to continue dating her son.

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I picked up my first one, and secretly snuck back for 5 more… unfortunately it’s hard to get away with sneaking pizzels, due to the fact that they are traditionally dusted in powdered sugar, and you end up with powdered evidence on your face, your hands, your clothes, and a trail of powdered sugar to trace your steps.

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It became this secret thing of mine, that I would casually go to my boyfriend’s house, just about every day around Christmas for the next 5 years, just so I could steal half a dozen pizzels.

Oh yeah, and to see him I guess… ha!

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Since I had always compared these to waffle cones, since they taste just like them, I’ve always had dreams of them covered in chocolate and chopped almonds (like the fancy cones that I’m too cheap to upgrade to…)

Yes, I understand I took a bazillion pictures of these, but I’m going to keep adding more until you realize how good these are!

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After many years of stealing pizzels, our relationship came to an end, and it struck me that this meant I would no longer have the opportunity to get my hands on these anymore! After a couple years had passed, I decided to put my withdrawls to an end and call my son’s grandma to get the recipe and borrow her pizzel maker.

Best. Decision. Ever.

This was my first time making pizzels, so even though they require a special pizzel maker, they’re actually super easy! It’s pretty much like making waffles.

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Once you take these out, your whole house smells like an ice cream parlor, which would make for the best candle smell ever *hint hint Gold Canyon*. They will come out soft, but will quickly harden up as they cool, so make sure you lay them on a flat surface. IMG_6897 IMG_6918 IMG_6920

Once they cool, you can either leave them as is, dust them with powdered sugar, or do what I did, and drizzle them with dark chocolate and toasted nuts (because, why not?!) But if you decide to finish them with powdered sugar, just know that after you get done eating one (of five) of these, you’re going to look like you just got back from the 1980s.

I used toasted almonds and hazelnuts, but pistachios would also be delicious! Just remember to chop the nuts very finely so they stick to the chocolate.

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Apparently someone else liked my chocolate idea too… considering he successfully managed to sneak a bite (or five) when I was busy photographing.

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So special thanks to Sandra Masterson for giving me this recipe, and for letting me get away with robbery since 2009!

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Chocolate Drizzled Pizzels
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Thin, crispy, traditional Italian pizzels, covered in chocolate and toasted nuts. If you like waffle cones, you will be OBSESSED with these!
Chocolate Drizzled Pizzels
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Thin, crispy, traditional Italian pizzels, covered in chocolate and toasted nuts. If you like waffle cones, you will be OBSESSED with these!
Servings
18pizzels
Servings
18pizzels
Ingredients
Servings: pizzels
Units:
Ingredients
Servings: pizzels
Units:
Instructions
  1. Preheat a pizzel maker.
  2. Using an electric mixture, beat together sugar and eggs on medium speed until pale yellow. Pour in melted butter and extracts; mix until incorporated. Add flour, baking powder, and salt into egg mixture, and mix until just combined. Batter will be stiff (and highly addictive).
  3. Spray your pizzel maker with non-stick cooking spray, or brush with a small amount of oil or melted butter. Using a standard cookie scoop, or spoon, add a spoonful of batter into the center of each pizzel "section". Close the lid and don't open it until the machines green light turns on (every maker is different, so if yours doesn't have a "ready light", just wait about 30 seconds). Gently remove the pizzels and place onto a cooling rack or paper towel to harden. They will be soft when you first take them out, but will crisp up once they cool.
  4. Once all the pizzels have cooled, pour chocolate chips into a microwave-safe bowl. Microwave chocolate in 30 second increments until melted, stirring in between. Lay 6 of the cookies onto a parchment or wax paper lined baking sheet. Drizzle over the chocolate and sprinkle with nuts. Continue with the remaining pizzels. Let cookies sit until the chocolate has hardened.
Recipe Notes

The original recipe said it made 30 pizzels, I only got 18 out of it, but if you get more, you may need to use additional melted chocolate and nuts. My ratio was 1/4 nuts and 1/2 cup chocolate chips per 6 pizzels.

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