Sundae Funday! Happy Sunday everyone! It’s a beautiful day and I hope that there might be some ice cream in your future. When I was a little girl, the Italian gelato place that we went to didn’t have cones. You always got your frozen goodness in a dish, but they always added a small pizzelle. So that got me to thinking … isn’t a pizzelle just a flat cone? After looking at the ingredients for cones and pizzelle, yup, they are. These are extra-special though, so meant for Sundays (I mean Sundaes) with the chocolate and sprinkles.
Ingredients
3 large eggs
3/4 cup sugar
3/8 teaspoon salt
1 teaspoon vanilla
1 3/4 cups All-Purpose Flour
2 teaspoons baking powder
8 tablespoons melted butter
1 package Ghiradelli melting wafers
nonpareils, to decorate (optional)
Directions
In a medium work bowl, beat the eggs, sugar, salt, and vanilla until well combined. Stir in the flour and baking powder, mixing until smooth. Add the melted butter, again mixing until smooth; the batter will be thick and soft.
Heat your pizzelle iron. Grease it as directed in the manufacturer’s instructions. As the iron heats, the batter will stiffen. Cook the pizzelle according to the instructions that came with your iron. In general, they’ll take between 1 minute and 2 1/2 minutes to brown. Remove the pizzelle from the iron, and cool on a rack. If desired, use a pair of scissors to trim any ragged edges.
In a microwave-safe bowl (or in a metal or glass bowl set over a pot of simmering water, melt the chocolate wafers. Partially dip the pizzelle in the chocolate, sprinkle with nonpareils, if using, and set on a wax-paper lined tray or counter to dry/harden.
