Wafer thin espresso-flavored cookies baked in a pizzelle iron with espresso buttercream sandwiched between them.
Recipe information
Total Time
25
Yield
14 servings
Ingredients
Pizzelles
Whipped Espresso Buttercream
Preparation
Step 1
Preheat pizzelle baker. Over a large bowl, sift to combine flour, cocoa and baking powder. In a separate large bowl, whisk to combine Sugar In The Raw®, Stevia In The Raw® Bakers Bag and espresso powder. Whisk in eggs then butter and vanilla. Add flour mixture to wet ingredients and mix until just combined.
Step 2
Add a heaping teaspoon of batter to the bottom grid of the pizzelle baker. Close the iron and cook until the timer light indicates - about 45 seconds. Cool on wire rack and repeat with remaining batter.
Step 3
To make buttercream, begin by dissolving espresso powder into the vanilla extract in a small bowl. Set aside.
Step 4
In a small saucepan whisk flour and milk over medium-low heat, stirring constantly until it thickens to a paste. Transfer to a bowl to cool completely to room temperature. Stir in vanilla-espresso mixture.
Step 5
While the mixture cools, using a stand or hand mixer cream the butter, Sugar In The Raw® and Stevia In The Raw® Bakers Bag until light and fluffy - about 5 minutes. Scrape down the sides throughout beating to ensure butter, Sugar In The Raw® and Stevia In The Raw® Bakers Bag combine completely. Add the cooled milk mixture and beat an additional 5 minutes until cohesive.
Step 6
Arrange half the cookies on your countertop or work surface. Spread buttercream onto cookies and top with remaining half of cookies.
