Amaretto-flavored pizzelle with cherry filling
Votes: 1
Time: 3 hours 10 minutes
Complexity: easily
Quantity: 30 tubes
Complexity: easily
Quantity: 30 tubes
Pizzelle are traditional Italian cookies, thin and crisp like wafers. They are baked in a special patterned press. Once removed from the press, the pizzelle are still flexible and pliable, easily molded into any shape. In this recipe, the pizzelle are wrapped around a skewer to form a thin tube when cooled. Fill the crisp tubes with cherry jam and dust with powdered sugar. This wonderful dessert will enhance any celebration.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/4 cups cherry jam or preserves
- 2 tablespoons cornstarch
- 4 teaspoons of water
- 1.5 cups premium flour
- 1.5 tsp baking powder
- 0.5 tsp ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 0.5 cup vegetable oil + extra for greasing
- 3 tbsp. l. Amaretto liqueur
- 0.5 tsp almond extract
- Powdered sugar, for dusting
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Recipes with similar ingredients: premium flour, wafer rolls, cherry jam, Amaretto liqueur, almond extract, eggs, starch, cinnamon
Cooking the dish according to the recipe:
- In a small saucepan, bring the cherry jam to a boil over medium-high heat. In a small bowl, mix the cornstarch and water to form a paste, then stir into the jam. Bring to a boil and cook, stirring, until slightly thickened, 1-2 minutes. Transfer to a bowl and let cool to room temperature.
- In a medium bowl, combine the flour, baking powder, cinnamon, and salt. In a larger bowl, combine the sugar and eggs, then add the vegetable oil, amaretto, and almond extract and whisk until smooth. Add half the flour mixture to the egg mixture and whisk. Add the remaining flour mixture and mix until smooth; it should resemble thick pancake batter.
- Heat a pizzelle press over medium-high heat and lightly grease with vegetable oil. Pour 1 tablespoon of batter into the center of the press, then press down and cook until golden brown, 45 seconds to 1 minute. Remove the cookies and immediately roll them around a chopstick to form a thin cylinder. Place the tube seam-side down on the grill, then remove the chopstick.
- Fry the remaining dough in the same manner. Let the cookies sit at room temperature until crispy, about 2 hours.
- Transfer the jam to a piping bag or a zip-lock plastic bag; snip off the corner. Pipe jam into both ends of the tube to fill the center. Dust with powdered sugar.
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