My beautiful cookies – BellaPizzelles – can be enjoyed in a variety of ways. But remember, they should always be crunchy and full of flavor when served. - Once cooled, sprinkle with powder sugar and enjoy with a hot cup of espresso, cappuccino or regular cup of coffee.
- Break up crunchy pizzelles and crumble over your favorite ice cream. Drizzle with hot fudge.
- Make ice cream sandwiches by filling pizzelles, two at a time, with vanilla, chocolate or spumanti ice cream. Wrap individually, tightly, and store in the freezer.
- Break pizzelles in half evenly. Insert into top of cheesecake or ice cream scoop -- or on top of an iced cake with a dollop of fresh whipped cream.
- Serve flat on a dessert dish, with sides of fresh whipped cream and fresh fruit (strawberries, blueberries or raspberries.)
- When pizzelles are warm, take them off the iron and roll into a cone. Once cooled, fill with vanilla or chocolate custard or cheese cannoli filling.
For a unique treat, add pizzelles to Sweet Ricotta with chocolate. Sweet Ricotta with Chocolate - 2 pounds ricotta cheese
- ¼ cup sugar
- ½ cup semisweet mini chocolate morsels or coarsely chopped semisweet chocolate (about 2 ½ ounces)
- ¼ cup chopped candied fruit
- 10 pizzelles
Put ricotta in a large fine sieve set over a large bowl; let drain 20 minutes. Discard liquid. Transfer ricotta to a serving bowl. Stir in sugar until smooth. Fold in chocolate. Ricotta mixture can be refrigerated, covered, up to 8 hours. Stir in candied fruit. Serve with pizzelles and fresh grapes and peaches.
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