Pizzelles are by far my favorite cookie. Not too sweet, yet immensely satisfying. I grew up eating Pizzelles. They were a constant in our home, especially around the holidays. My mother and my Aunt Sally would churn them out by the dozens all with the grace and ease of a leaping gazelle.
Little did I realize the finesse and hard work required to produce these Italian delicacies until I started making them on my own (for this post). As I tend to my battle scares (blistered fingers) I’m in awe and have deep gratitude for the women in my family who makes these with love.
Traditionally, these are a light golden color with the flavor of Anise, similar in flavor to fennel or licorice. Finding Anise in your local grocery store may prove to be a challenge for some, but depends on your location. My local grocer only carries it in the fall and winter. No need to fret, Amazon has it in stock or you can borrow some from a friend. Since I was determined to make chocolate pizzelles, the lack of Anise was a non issue.
What you will definitely need is a Pizzelle machine. I purchased mine, a Cucina Pro through Amazon Prime. While I am always up for a new gadget, in this case, the best Pizzelle machines are the old ones; the one your mother, aunt or Nonna uses. Personally, I would plead now to have one of them bequeath their trusty and well used machine to you.
Besides the machine, you will have most of the food staples for this recipe in your kitchen: eggs, sugar, flour, butter, anise / vanilla (or a flavor you desire). I have also made them with almond, lemon, orange, rum and chocolate.
In addition to the machine, you will need vegetable oil, brush, a thin spatula and a spoon. The women in my family have made these for decades, thus they are skilled with scooping out the exact amount using a spoon. After trying the spoon method, I was much more comfortable with a scooper; allowing my hands to stay relatively clean and I had the correct amount scoop after scoop. I also opted for scissors to remove any excess.
Be prepared, these Mexican Chocolate Pizzelles have a spicy kick to them. A big heart of thanks goes out to Brianne at Cupcakes and Kale Chips for creating the perfect mexican spice mixture. The recipe for the spice mixture can be found on her blog.
3 large eggs (room temperature)
1 cup sugar
1/2 Tbsp vanilla
2 tsp espresso powder
1/2 tsp salt
1 Tbsp + 1 tsp Mexican chocolate spice mixture
1/4 cup double dutch dark cocoa
1 tsp baking powder
1 2/3 cups (7 ounces) all purpose flower
1/2 cup melted butter
(0ptional: 1 tsp cornstarch)
Beat the room temperature eggs until light and fluffy. Next, beat in the sugar, vanilla, espresso power and salt until smooth. Add mexican chocolate spice and cocoa until smooth. Then, add baking powder, cornstarch (optional) and flour until well mixed. Finally, add the melted butter until fully incorporated.
The eggs must be at room temperature & beat until thick.
If you prefer a thicker, cake-like Pizzelle then add an additional 1 teaspoon of baking powder.
I lean towards a thinner, crispy Pizzelle. Currently, the humidity index is high in Florida. I add 1 teaspoon of cornstarch and store these wafer cookies in the freezer.
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