Pizzelle are the ultimate holiday cookie. In my family, we eat them for Christmas and New Year and always, always, always around Easter. We can even count on them for birthdays.
Valentine’s Day was feeling left out so I put a red velvet twist on this traditional Italian cookie. The bright red color and crispy, rich chocolatey taste make them perfect for sharing with your better half. Dunk these Red Velvet Pizzelle in ice cold milk or savor with your morning coffee for a combo that will have you believing in love at first bite.
Red Velvet Pizzelle
Makes about 3 dozen
- 3 large eggs
- 3/4 cup granulated sugar
- 3/4 cup unsalted butter, melted
- 1 1/4 cups all-purpose flour
- 1/4 cup + 1 tbsp cocoa powder
- 1 tsp baking powder
- 2 tsp vanilla
- 2 tsp red food coloring
- Preheat pizzelle iron and set aside.
- Lay a few low-lint towels or a tablecloth out on a flat surface (for cooling/drying pizzelle later).
- In a large bowl, beat eggs. Then, beat in each ingredient, one at a time, in the order listed, beating until well-combined after each addition.
- Drop 1 1/2 – 2 tablespoons onto hot pizzelle iron.
- Close lid and cook for about 45-60 seconds, or until the lid stops steaming. Carefully remove with a knife or, as I prefer, a cake cutter (the wide surface allows for easy transferring them to the towel). Place on covered flat surface to cool.
- Pizzelle break easily, so store in metal coffee tins or a hard container for safe storage.
Tip: Drop just a bit higher than center of the iron to allow for iron to press down and distribute batter evenly.