Best 4 Chocolate Raspberry Pizzelle Filling Recipes

CHOCOLATE PIZZELLES

Steps:

• Whisk the eggs with the sugar and salt until light. Melt the butter and stir in.
• Sift together all the remaining ingredients except the hazelnuts and fold in.
• Stir in the hazelnuts last.
• Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds.
• Cool on racks. Sprinkle with powdered sugar.

CHOCOLATE SPICE PIZZELLE

Steps:

• Whisk the flour, cocoa, baking powder, pie spice and salt together in a large bowl. Whisk the eggs, sugar and melted butter together in a medium bowl until well combined and smooth.
• Make a well in the center of the flour mixture and pour in the egg mixture. Gradually whisk to make a thick batter, switching to a rubber spatula when the batter is too thick to whisk.
• Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam come from the iron, 30 to 45 seconds. Open the iron and remove the cookies. Transfer to a wire rack to cool and repeat with remaining batter.
• Put both chocolates and the butter in a microwave-safe bowl. Cover and microwave in 45 second increments, stirring occasionally, until melted and smooth. Spoon a tablespoon of the filling into the center of half the cookies. Top with another cookie and press to sandwich them together.

AMARETTO PIZZELLES WITH CHERRY JAM

Steps:

• Bring the cherry jam to a simmer in a small saucepan over medium-high heat. Whisk the cornstarch and water in a small bowl to make a paste, then stir into the jam. Bring to a boil and cook, stirring, until slightly thickened, 1 to 2 minutes. Transfer to a bowl and let cool to room temperature.
• Whisk the flour, baking powder, cinnamon and salt in a medium bowl. Whisk the eggs and granulated sugar in a large bowl, then add the vegetable oil, amaretto and almond extract and whisk until combined. Add half of the flour mixture to the egg mixture and whisk to combine. Add the remaining flour mixture and whisk until smooth; the mixture should look like thick pancake batter.
• Heat a pizzelle iron to medium high and lightly brush with vegetable oil. Working one at a time, add 1 tablespoon batter to the center of the iron, then press and cook until golden brown, 45 seconds to 1 minute. Remove the cookie and immediately roll it around a chopstick to form a thin cylinder. Place seam-side down on a rack, then remove the chopstick. Repeat with the remaining batter. Let the cookies sit at room temperature until crisp, about 2 hours.
• Transfer the jam to a piping bag or resealable plastic bag; snip off a corner. Pipe the jam into both ends of the cookies to fill the center. Dust with confectioners' sugar.

CHOCOLATE PIZZELLE

Steps:

• Beat sugar and eggs together in a bowl using an electric mixer until pale yellow. Add butter and vanilla extract; beat until blended. Pour in chocolate; beat until batter is smooth.
• Sift flour, cocoa powder, baking powder, and salt together in a bowl; stir into egg mixture until batter is well combined.
• Preheat pizzelle baker according to manufacturer's instructions.
• Drop spoonfuls of batter onto the preheated pizzelle iron. Bake until browned, 30 to 45 seconds. Remove carefully and transfer to a cooling rack.