Cone Coxions Recipe
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Cone Coxions

By: Almond Board  
"These cone-shaped almond pizzelle cookies are dipped in semi-sweet chocolate and sprinkled with California Almonds."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

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Original Recipe Yield 20 servings
 

Ingredients

  • 1/4 cup all-purpose flour, plus
  • 2 tablespoons all-purpose flour
  • 1/3 cup confectioners' sugar
  • 2 tablespoons ground California Almonds
  • 1/8 teaspoon salt
  • 1/2 cup whole or 2% milk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted, plus additional for buttering pizzelle maker
  • 1 teaspoon vanilla
  • 6 ounces semi-sweet chocolate
  • 1/4 cup diced California Almonds
  •  
  • Special equipment:
  • An electric pizzelle maker
  • 5 1/2-inch cone-shaped pizzelle mold
  • Small, clean pastry brush

Directions

  1. Stir together flour, sugar, almonds and salt. Stir in milk, egg, 2 tablespoons melted butter and vanilla. Chill batter, covered and refrigerated, for 1 - 24 hours.
  2. Heat pizzelle maker and lightly brush top and bottom of pizzelle molds with remaining melted butter. Pour 1 tablespoon batter into bottom of each pizzelle mold. Close cover and cook batter until golden, about 2 minutes. Work quickly to peel off 1 pizzelle and wrap around cone mold, overlapping ends, and pinching tip closed. Hold cone in place until it hardens, about 5 seconds, then slip off mold and repeat with remaining pizzelle. Repeat until 20 cones are ready.
  3. Melt chocolate in a microwave or over a double-boiler. Work quickly to paint a thick layer of chocolate inside each pizzelle and sprinkle with almonds. Let cool and shake off any excess almonds when the chocolate has hardened.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 88 | Total Fat: 5.2g | Cholesterol: 15mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2008 by sueb 
These taste like eclairs! I didn't have a pizzelle mold for shaping into cylinders, but a... MORE

 
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