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Cone Coxions

Cone Coxions

Almond Board of California

Almond Board of California

These cone-shaped almond pizzelle cookies are dipped in semi-sweet chocolate and sprinkled with California Almonds.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

sueb
27

sueb

11/28/2008

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 unrolled the cookie, brushed with chocolate, and rolled these back up, it was so much easier!

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