CLASSIC PIZZELLE RECIPE FOR ITALIAN WAFFLE COOKIES
This easy classic pizzelle recipe produces light and crispy vanilla Italian waffle cookies using a pizzelle iron! Includes tips for how to make pizzelles + variations for making traditional anise, almond, lemon, and chocolate pizzelle cookies.
Provided by Tara Kuczykowski
Categories Desserts
Time 25m
Number Of Ingredients 6
Steps:
- Beat eggs and sugar in a mixing bowl for approximately 2 to 3 minutes, until they're fluffy and a light yellow color.
- While still beating, slowly drizzle in the melted and cooled butter. Then add the vanilla extract.
- In a separate bowl, whisk the baking powder into the flour. Using a spatula, fold the dry ingredients into the wet ingredients until just incorporated.
- Bake one medium cookie scoop of batter (about 1 1/2 tablespoons) per mold in a pizzelle maker until golden brown, about 30 seconds. Remove with a wooden spatula to a cooling rack and cool completely.
- Dust cooled pizzelles with powdered sugar, as desired.
Nutrition Facts : Calories 95.8 calories, Carbohydrate 12.8 grams carbohydrates, Cholesterol 37.2 milligrams cholesterol, Fat 4.4 grams fat, Fiber 0.3 grams fiber, Protein 1.7 grams protein, SaturatedFat 2.6 grams saturated fat, ServingSize 1 pizzelle, Sodium 49.3 milligrams sodium, Sugar 6.2 grams sugar
EASY PIZZELLE WAFFLE CONES WITH A SIMPLE CREAM
Steps:
- For the waffle cones Add 1 cup melted butter, ½ Tbsp baking powder and a splash of vanilla. Into the mix, add 2 cups flour. Mix until it's all blended well together. Let stand for a couple of minutes until it stiffens up. Turn on the pizzelle maker and once heated, place a teaspoon of batter onto each design and close. They will brown up fast. Once browned, quickly roll into a cone shape (a wooden cone shape is a great tool for this). Set aside the ready cones and continue making the rest of the dough until done. For the cream With a hand mixer, start mixing cream cheese in a bowl. Add powdered sugar and continue mixing. Turn mixer onto low speed and add in the whipped cream. Mix on low for a minute until fluffy but not runny. Turn mixer onto low speed and add in the whipped cream. Mix on low for a minute until fluffy but not runny. Fill each cone with cream.
WAFFLE CONES
These delicious cones are the perfect complement to homemade ice cream. They even use up the egg whites that are left over!
Provided by Sasha Harlow
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 23m
Yield 12
Number Of Ingredients 7
Steps:
- Scrape vanilla bean seeds into a small saucepan over medium heat; add butter and cook until melted, 2 to 3 minutes. Whisk vanilla butter, brown sugar, egg whites, vanilla extract, and salt together in a bowl; add flour and beat until batter is smooth.
- Preheat a waffle cone maker according to manufacturer's instructions.
- Pour batter into the preheated waffle maker and cook according to instructions.
- Immediately wrap around a cone-shaped dowel or press into a bowl-shaped mold. Let each cone or bowl cool for a few minutes. Store in an airtight container for up to 2 days.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 29.4 g, Cholesterol 40.7 mg, Fat 15.5 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 9.7 g, Sodium 341.9 mg, Sugar 19.3 g
PIZZELLE WAFFLE CONES
This is taken from "The Ultimate Ice Cream Book" These cones require a Pizelle Iron(aka: Pizzelle) and I have found both the electric and stove top model at http://kasbahouse.com/1.pizelle.1.htm online, depending on just how much you want to spend, some get pretty pricey, but the stovetop model is pretty reasonable. You will also be able to locate the cone shaped form at this site.
Provided by Chabear01
Categories Frozen Desserts
Time 1h
Yield 4-6 cones, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium mixing bowl, beat the sugar into the egg unti it is thickened and pale yellow. Beat in the butter and vanilla. Gently stir in the flour. Do not overmix or the pizelle may become tough. Allow the batter to rest at room temperature at least 15 minutes.
- Lightly grease your pizelle iron with vegetable oil spray. Preheat the iron on the stove over medium heat (if you're using an electric model, follow the manufacturer's directions). Use 1 1/2 tbls of batter for a 5 inch pizelle iron, and 2 tbls for an 8 inch pizelle iron. Close the iron and cook the pizelle for 30 seconds on one side. Turn the iron over and continue to cook until lightly golden, about 1 minute more. Carefully peel the soft cookie off the iron and roll it around a cone-shaped mold, sealing the point (or if like me just use 4 bowls of same shape and size, inverted, lay cookie over bottom of bowl, it will rest itself around the sides- this makes cone bowls that are soooo darned pretty). Repeat with remaining batter. The cones will harden as they cool. Remove the cones from the molds when completely cool.
- ***Variations***.
- ALMOND CONES - Substitute 1/4 tsp almond extract for the vanilla extract. Proceed with the recipe as directed.
- CINNAMON CONES - Add 1/2 tsp ground cinnamon to the batter along with the vanilla. Proceed with the recipe as directed.
- CIRCUS CONES -(THESE ARE FUN)Add a few drops of food coloring to the batter along with the vanilla. Proceed with the recipe as directed.(divide the batter and make different colors - my DGC love these done up in bowls).
- FLOWER CONES - Add 1 tsp of rose water or orange flavor water to the batter along with the vanilla. Proceed with the recipe as directed.
Nutrition Facts : Calories 234.9, Fat 15.7, SaturatedFat 9.5, Cholesterol 91, Sodium 120, Carbohydrate 20.7, Fiber 0.3, Sugar 12.8, Protein 2.8
WAFFLE CONES
I used to have to make hundreds of these a week at a restaurant called Melange where I was the pastry chef in 1987. We actually served them differently. Dave Jarvis, the chef, had us sauce the plate with caramel or raspberry sauce, place a large scoop of ice cream on the plate and then place the cone, open end down, on the ice cream, like a pointed hat sticking up. It looked very dramatic traveling through the dining room.
Provided by Food Network
Categories dessert
Time 1h5m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a bowl with a whisk, whip the cream with the vanilla until mousse-like (it won't form peaks.) Sift the remaining ingredients together and stir them into the cream to make a batter. Let the batter sit for 30 minutes.
- Heat up waffle cone iron and brush with a little oil. Pour some batter in and close the lid to bake and brown. Open the iron and remove the browned batter and fold over itself, overlapping it, on a wooden cone-form into a cone. Let cool then top with a scoop of ice cream.
VANILLA WAFFLE CONES
Why buy cones from the store when it's so easy to make your own?
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- In the bowl of an electric mixer, beat egg whites until soft peaks form. Add salt and 1 tablespoon of sugar, and beat until stiff peaks form. Using a rubber spatula, gently fold in vanilla and remaining sugar. Fold in flour and cooled butter until incorporated.
- Heat iron over medium heat, and brush lightly with oil, or spray with nonstick spray away from heat. Place a heaping tablespoon of batter on iron a third of the way in from the hinge. Close iron, and press tightly together. Scrape away excess batter with a knife. Cook one side for 45 seconds, then flip iron and cook another 45 seconds, or until golden. Adjust heat as necessary. Open iron, and remove waffle with a fork or a thin spatula. Quickly roll hot waffle into a cone shape. Repeat process with remaining batter. Let cones cool; store in an airtight container.
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4/5 (3)Calories 174 per servingTotal Time 43 mins
- Preheat a waffle cone or pizzelle iron., Put the egg whites and cream in a medium bowl and whisk to combine.
- Add the sugar, salt, and both extracts and whisk for about a minute., Whisk in the melted butter.
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