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Cookies without Nuts
chocolate pizzelle
Chocolate Pizzelle (with sugar, vegetable oil, flavored with chocolate-flavored liqueur)
Originated from: Italy and North America
Occasion: Special times
Contributed by: Micheline Di Gerolomo

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4 eggs
4 oz oil
4 oz milk
10 oz sugar
4 oz chocolate-flavored liqueur (e.g., Chocolate Sambucca)
2 teaspoon baking powder
Flour as much as needed [to make a very thick pancake-like batter]

Equipment needed
Pizzelle baker irons


Mix first five ingredients.

Add a cup of flour and mix.

Add another cup and mix.

Repeat until you get a batter that is a touch thicker than one used for pancakes.

Brush pizzelle baker irons with oil. Heat pizzelle baker.

Drop a tablespoon or so on each pizelle iron (generally there are two). Cook. Discard the first two pizzelles.

Continue dropping a tablespoon or so on each pizelle iron. Cook for a minute or two or until ready. Remove. Cool.

Serve at room temperature.


The chocolate-flavored pizzelle (using chocolate-flavored Sambucca) were made by Micheline Di Gerolomo. Photo: Mary Melfi

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