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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Our version of a famous Italian dessert features a creamy filling dotted with chocolate chunks. The chopped pistachios are an attractive touch. Ingredients:
1 egg |
1/4 cup sugar |
1/4 cup butter, melted |
1/2 teaspoon vanilla extract |
1/4 teaspoon grated lemon peel |
1/8 teaspoon almond extract |
1/2 cup king arthur unbleached all-purpose flour |
1/4 teaspoon baking powder |
filling: |
3/4 cup sugar |
3 tablespoons cornstarch |
1 cup milk |
1-1/8 teaspoons vanilla extract |
1 drop cinnamon oil, optional |
1-3/4 cups ricotta cheese |
1 milk chocolate candy bar with almonds (4-1/4 ounces), chopped |
1/2 cup chopped pistachios |
Directions:
1. In a large bowl, beat the egg, sugar, butter, vanilla, lemon peel and almond extract until blended. Combine flour and baking powder; stir into egg mixture and mix well.
2. Bake in a preheated pizzelle iron according to manufacturerâs directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool.
3. In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and cinnamon oil if desired. Cool completely.
4. In a large bowl, beat ricotta cheese until smooth. Gradually beat in custard mixture. Fold in chocolate. Spoon or pipe into shells. Dip each side in pistachios. Serve immediately. Refrigerate leftovers. Yield: 12 filled pizzelle.
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