Pizzette Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dough:
Dry Ingredients:
4 cups flour
2 cups sugar
1 cup roasted walnuts or almonds...we use walnuts. If almonds, buy the half cut.
4 oz. Semi sweet chocolate. I prefer to buy Giradelli's semi sweet baking chocolate, and shave it using a grater.
1 tsp. cinnamon
1 tsp. ground cloves
2 tsp. baking powder
Wet ingredients:
Zest from any of the following: orange, lemon, lime. Lemon is the most common, I prefer Lime.
2 eggs
1/4 cup cocoa powder
1/2 cup warm water, orange juice, or coffee. My great grandma from Italy always used coffee, and I prefer coffee. Gives a rich, full taste to the cookie.
1/2 cup vegetable oil
Frosting- I do not frost mine, nor do any of my relatives, but this recipe comes with it, so I would say it is definitely optional.
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Directions: |
Directions:Dough:
Get your chocolate shaved first, if you use a bar, otherwise, not necessary. Chips are fine. Finely chop the nuts for most thorough distribution throughout the dough. Mix the cocoa powder into the water, juice or coffee. Place all the dry ingredients in a large bowl including the nuts, add orange zest, nuts and chocolate chips or shaved chocolate. Make a well in the center and add the eggs and the water cocoa mixture. Slightly beat the liquid in the center well and begin to bring in the dry ingredients (you may have to add a little more liquid if it is too dry). Gradually add vegetable oil to form the dough. You may need to wet your hands with oil. The dough will be thick and will have an oily glaze. Place the dough in the refrigerator for at least a half hour before forming cookies.
Assembly:
Place the dough on a lightly floured surface. Cut small portions and roll out the dough in the form of a cylinder. Pat down the top and cut into 1" slices on a diagonal. Place the cookies on a cookie sheet lined with parchment paper. About an 2" apart. Bake for 8-10 minutes at 375 F for a softer cookie, 12 minutes or so for a harder, dunking cookie. Times vary as all ovens cook differently, so watch that they don't burn!
To Frost:
Melt the chocolate with the butter over a double boiler or in a microwave oven. Add the liquor a little at a time. Taste and add more if needed. The original recipe did not include liquor and is fantastic just with the chocolate, butter and a little syrup.
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Personal
Notes: |
Personal
Notes: Frost the cookies when they are completely cool.
NOTE: Pizzette can be frozen for up to 2 months unfrosted
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