Ingredients Jump to Instructions ↓

  1. 1 egg

  2. 1/4 cup sugar

  3. 1/4 cup butter, melted

  4. 1/2 teaspoon vanilla extract

  5. 1/4 teaspoon grated lemon peel

  6. 1/8 teaspoon almond extract

  7. 1/2 cup all-purpose flour

  8. 1/4 teaspoon baking powder FILLING:

  9. 3/4 cup sugar

  10. 3 tablespoons cornstarch

  11. 1 cup milk

  12. 1-1/8 teaspoons vanilla extract

  13. 1 drop cinnamon oil, optional

  14. 1-3/4 cups ricotta cheese

  15. 1 milk chocolate candy bar with almonds (4-1/4 ounces), chopped

  16. 1/2 cup chopped pistachios

Instructions Jump to Ingredients ↑

  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. Bake in a preheated pizzelle iron according to manufacturer’s directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool. 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. 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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