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Suggest a better description1. Blend everything except the chip till thick. Then fold in the chips. Chill for at least 3 hours, covered.
2. In a mixing bowl, whisk together the eggs and sugar until light yellow and thick ribbons fall from the whisk, 2-3 minutes.
3. Add the 8 tablespoons melted butter, the vanilla and anise extract and whisk until blended. Over the sheet of waxed paper, sift together the flour and baking powder.
4. Fold the flour mixture into the egg mixture in two additions, folding each addition just until blended. Heat a pizzelle maker according to the manufacturer's instructions. Brush lightly with butter and spoon about 1 tablespoon of the batter onto the pizzelle maker. If any batter oozes out, cut it off immediately. Cook according to the manufacturer's instructions until golden brown. Transfer the pizzelle to a wire rack and let cool. Repeat with the remaining batter.
Makes about 25 pizzelle.
5. When the pizzelle are completely cooled, ASSEMBLE right before serving or the wafers will get soggy. Simply and gently spread no more than 1/8 inch of the creme between the 2 pizzelle. Dust with extra powdered sugar when serving.
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Serving Size: 1 Serving (44g) | ||
Recipe Makes: 25 Servings | ||
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Calories: 90 | ||
Calories from Fat: 36 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 10.6mg | 3 % | |
Sodium 1808.3mg | 62 % | |
Potassium 44.7mg | 1 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 11.8g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 90
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