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Amaretto Almond Pizzelles

in Diana's Recipe Book

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(total ratings: 1)
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Servings: Approximately 30 Pizzelles
1- 3/4 cups all-purpose flour
2 teaspoons baking powder
3 eggs
3/4 cup sugar
1/2 cup butter, melted and cooled
2 tablespoons Amaretto or 1 tablespoon almond extract
1 cup almonds , finely sliced

Beat eggs and sugar together. Add cooled melted butter and amaretto (or
almond extract) and sliced almonds. Sift flour and baking powder and add to egg
mixture. Batter will be stiff enough to be dropped by spoon. Will make approx. 30

NOTE: Use amaretto and sliced almonds for the
best result. The amaretto gives the pizzelles a rich, unique taste while the sliced
almonds seem to toast better than chopped almonds in the iron (because they lie
flat in the finished cookie) and have a better crunchy, toasted taste.

Source: DianasDesserts.com
Date: April 25, 2002


Reviewer: Karen Smith
My grandmother always made pizzelles for the holidays. I never did get her recipe. I tried this one with the amaretto and sliced almonds and WOW they are great! My family loves them as much as I do.


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