“These cone-shaped almond pizzelle cookies are dipped in semi-sweet chocolate and sprinkled with California Almonds.” - by Almond Board of California
Ingredients
Adjust Servings
Original recipe yields 20 servings
Directions
- Stir together flour, sugar, almonds and salt. Stir in milk, egg, 2 tablespoons melted butter and vanilla. Chill batter, covered and refrigerated, for 1 - 24 hours.
- Heat pizzelle maker and lightly brush top and bottom of pizzelle molds with remaining melted butter. Pour 1 tablespoon batter into bottom of each pizzelle mold. Close cover and cook batter until golden, about 2 minutes. Work quickly to peel off 1 pizzelle and wrap around cone mold, overlapping ends, and pinching tip closed. Hold cone in place until it hardens, about 5 seconds, then slip off mold and repeat with remaining pizzelle. Repeat until 20 cones are ready.
- Melt chocolate in a microwave or over a double-boiler. Work quickly to paint a thick layer of chocolate inside each pizzelle and sprinkle with almonds. Let cool and shake off any excess almonds when the chocolate has hardened.
Nutrition
Amount Per Serving (20 total)
- Calories
- 88 cal
- 4%
- Fat
- 5.2 g
- 8%
- Carbs
- 10 g
- 3%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"These taste like eclairs! I didn't have a pizzelle mold for shaping into cylinders, but a Sharpie pen worked for today! After I painted the insides of most of these with a brush, I found that if I u..." See morenrolled the cookie, brushed with chocolate, and rolled these back up, it was so much easier!"
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