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Two-Colored Waffle Cookies

Pizzelle Bicolori


These waffle cookies are a departure from the traditional plain ones, made with two flavors of batter. Sweet baking cocoa is added to half the batter, while the remaining half is left plain. Spoonfuls of each one are placed side by side in a pizzelle iron so the batter fuses, creating a half-and-half waffle cookie. I you like, roll the warm cookies around cannoli forms, then let cool before sliding the forms out. Fill the rolled pizelle with sweetened whipped cream or pastry cream. Pizzelle, called brigidini in some parts of Italy, are a treat at street fairs.


3 1/2 cups King Arthur™ Unbleached, All-Purpose Flour

1 tablespoon baking powder

1/8 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, softened

1 1/4 cups sugar

5 extra-large eggs, at room temperature

1 tablespoon almond extract or vanilla

1/4 cup sweet cocoa, such as Ghirardelli, or 1/4 cup unsweetened cocoa plus 2 tablespoons sugar


In a medium bowl, sift together the flour, baking powder, and salt.

In another bowl, beat the butter and sugar together with a sturdy wire whisk or an electric mixer. Whisk or beat in the eggs one at a time until well blended. Add the almond extract or vanilla. Using a wooden spoon or the mixer, add the flour mixture, mixing until well blended.

Remove half the batter to another bowl and stir in the cocoa, blending well.

Heat a pizzelle maker according to the manufacturer's directions. If it is not nonstick, you may want to spray the iron first with baking spray or lightly with vegetable oil.

Place a scant teaspoon of plan better slightly off-center in the pizzelle maker. Add a scant teaspoon of the chocolate batter slightly off-center, just touching the plain batter. Close the lid and cook until golden brown, about 1 minute, depending on the pizzelle maker.

With the end of a small fork, carefully remove the pizzelle to a wire rack to cool completely. Repeat with the remaining batter.

Alternatively, remove the pizzelle from the form and immediately roll them around cannoli forms. Place them seam side down on wire racks to cool. When cool, slip the pizzelle off the form.

Note: Plain cookies can be frozen in airtight containers for up to two months.

This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1995.


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