Description
Delicious pizzelles filled with a creamy ricotta and chocolate chip filling, perfect for any occasion.
Ingredients
Scale
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 2 cups whole milk ricotta cheese, well drained
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
- 1/4 teaspoon ground cinnamon (optional)
- 3/4 cup mini chocolate chips
- 1/4 cup finely chopped pistachios (optional)
- 1/2 teaspoon orange or lemon zest (optional)
- 2 tablespoons powdered sugar (for dusting)
Instructions
- Drain the ricotta cheese in a fine-mesh strainer lined with cheesecloth for at least 4 hours or overnight in the refrigerator.
- Beat the drained ricotta and powdered sugar until smooth. Add vanilla, cinnamon, zest, then fold in chocolate chips and pistachios. Chill 1 hour.
- Whisk eggs and granulated sugar until pale.
- Mix in melted butter, vanilla extract, and almond extract.
- Whisk flour, baking powder, and salt separately, then combine with wet ingredients.
- Preheat pizzelle maker and lightly grease if needed.
- Add 1 tablespoon batter to each grid and cook 30–60 seconds until golden.
- Cool completely on wire rack.
- Pair similar-sized pizzelle.
- Pipe filling onto one cookie and top with another, pressing gently.
- Roll edges in chocolate chips or pistachios if desired.
- Dust with powdered sugar before serving.
Notes
- For best results, drain the ricotta overnight.
- Variations in flavor can be made by adding different spices or extracts.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 pizzelles
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg