zest of 1 orange
1 C.sugar
1-1/2 C. flour
6 eggs
1 C. oil + some for brushing onto plates of pizzelle iron
2 large Hershey bars, cut into strips about 1/4 inch*
A pizzelle iron**
Combine all ingredients except the chocolate. Cook about 1 TB of batter per side in the pizzelle iron for a few seconds each. (You can tell the pizzelle is done when the hissing subsides somewhat.) Peel the pizzelles off the iron gently with a fork. Immediately roll the pizzelle in a tube shape around a chocolate strip and set aside. OR let cool flat. Or, fill with something you like better, such as jam, raisin filling, etc. Either way, let the pizzelles cool until crisp. Dust with powdered sugar before storing. Makes about 60.
______
You can also flavor your pizzelles with: whisky or vanilla and still be "traditional".
______
*Large Hersey chocolate bars are about the size of a graphing calculator. IE, 17 cm x 7 cm. The best way to cut perfect strips out of them is to microwave the chocolate bars for a few seconds, then slice with a large chopping knife. If you're too impatient, or not that much of a perfectionist, cut them cold, they will break into uneven pieces, but at the end of the day the pizzelles will still taste good because the chocolate melts in the pizzelle when it's still hot anyway.
**A pizzelle iron can be its own thing, or a part of an electric waffle iron. I've heard of ones that were basically cast iron pans that you'd put on the stove, but the only ones I've ever used were electric waffle irons with reversible plates, meaning you could take the metal "waffle-shaped" plates out and on the backside was pizzelle molds, which look like round floral- or waffle-design pancakes, usually two to a plate, but occasionally four really small ones. When using the electric pizzelle maker, have a dish towel at the ready, so that you can press down on the top of the lid once you've closed it. That way the pizzelles cook better and you don't burn your hands on the metal or from the steam coming out of the sides!
1 C.sugar
1-1/2 C. flour
6 eggs
1 C. oil + some for brushing onto plates of pizzelle iron
2 large Hershey bars, cut into strips about 1/4 inch*
A pizzelle iron**
Combine all ingredients except the chocolate. Cook about 1 TB of batter per side in the pizzelle iron for a few seconds each. (You can tell the pizzelle is done when the hissing subsides somewhat.) Peel the pizzelles off the iron gently with a fork. Immediately roll the pizzelle in a tube shape around a chocolate strip and set aside. OR let cool flat. Or, fill with something you like better, such as jam, raisin filling, etc. Either way, let the pizzelles cool until crisp. Dust with powdered sugar before storing. Makes about 60.
______
You can also flavor your pizzelles with: whisky or vanilla and still be "traditional".
______
*Large Hersey chocolate bars are about the size of a graphing calculator. IE, 17 cm x 7 cm. The best way to cut perfect strips out of them is to microwave the chocolate bars for a few seconds, then slice with a large chopping knife. If you're too impatient, or not that much of a perfectionist, cut them cold, they will break into uneven pieces, but at the end of the day the pizzelles will still taste good because the chocolate melts in the pizzelle when it's still hot anyway.
**A pizzelle iron can be its own thing, or a part of an electric waffle iron. I've heard of ones that were basically cast iron pans that you'd put on the stove, but the only ones I've ever used were electric waffle irons with reversible plates, meaning you could take the metal "waffle-shaped" plates out and on the backside was pizzelle molds, which look like round floral- or waffle-design pancakes, usually two to a plate, but occasionally four really small ones. When using the electric pizzelle maker, have a dish towel at the ready, so that you can press down on the top of the lid once you've closed it. That way the pizzelles cook better and you don't burn your hands on the metal or from the steam coming out of the sides!
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