How to Make Half Whole Wheat Pizzelles With Dark Chocolate Speckles

Step-by-Step Guide

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   Step 1: In a large mixing bowl

   Then with a whisker, whisk very thoroughly until it becomes very smooth. , Any soft spread margarine will do, but choose one with 0 trans fat, or you can just use a stick of butter, but not as healthy, Keep whisking all these ingredients as you add them making sure to mix very well.,,, ( If not fond of whole wheat flour, just use 2 and 1/4 cups of just plain white flour ), Make sure you mix the baking powder good in with the flour, or put in a closed container and shake very well., Mix all very well with whisker until very smooth., If you can't find shredded dark chocolate, you can achieve this by using a dark chocolate bar and shredding with a zester or cheese grater.
   
   Mix the chocolate very well until consistent.,,,,
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   Step 2: add either 1/3 cup of carton eggs whites

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   Step 3: or just two whole eggs

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   Step 4: then 1 cup of sugar.

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   Step 5: In a saucepan

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   Step 6: put 7 and 1/2 ounces of Olive oil and melt down and let cool.

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   Step 7: Add 3 table spoons of Anise seeds

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   Step 8: then 1 & 1/2 teaspoons of Anise Oil for best results

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   Step 9: or just use 2/ & 1/2 teaspoons of Anise Extract.

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    Step 10: Add to mixing bowl: 3/4 of a cup of water and whisk very well.

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    Step 11: When Olivio is cooled

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    Step 12: then add it and mix very well.

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    Step 13: In a separate bowl

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    Step 14: add 1 & 1/4 cup of white flour

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    Step 15: then 1 cup of whole wheat flour.

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    Step 16: Add to flour 4 teaspoons of baking powder ( hint: try the non aluminum kind).

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    Step 17: Add the flour and baking powder to the wet ingredients by using a sifter which is highly recommended for this recipe.

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    Step 18: Add 2 ounces of shredded Dark Chocolate to batter and whisk very well.

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    Step 19: Heat Pizzelle iron for about 10 minutes

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    Step 20: Before pressing pizzelles

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    Step 21: coat press surface with a non stick spray

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    Step 22: or melt an ounce of margarine in pan with 2 tablespoons of olive oil

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    Step 23: let the margarine cool then use a paper towel and cover press surfaces lightly with the margarine before pressing

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    Step 24: making sure you don't rub the paper towel too hard so it does not shred

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    Step 25: cause you don't want that as an extra ingredient in your cookie !

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    Step 26: Add just a little less than a tablespoon of batter to each side of bottom of press

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    Step 27: then press down and clip the press with clip on the handle

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    Step 28: then watch until you see all the steam escape from the iron until you see no more

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    Step 29: and this will take between 30 to 40 seconds

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    Step 30: then lift up press lightly and check the color of the cookie

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    Step 31: as a medium to light brown is usually most desirable.

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    Step 32: Remove cookie with a fork make sure not to touch iron

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    Step 33: as it is very hot

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    Step 34: then place on a paper towel to cool until crispy

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    Step 35: then place cookies in a metal container lined with paper towels to keep fresh.

Detailed Guide

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