About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan
Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim
Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy
Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Rosa di Parma | Main | Banana Nut Oatmeal »

Hazelnut & Banana Pizzelle Sandwiches

By Deborah

It was January 8th - a lazy Sunday. I'd decided to come up with my banana recipe. I didn't know what I was going to do, only that whatever it was had to come out of my pantry and fridge, because I didn't intend to leave the house all day. I heard on a morning news program that it would have been Elvis Presley's 77th birthday. Immediately peanut butter and banana sandwiches pop into my head. But, hey, Elvis already created that recipe, didn't he?

What kind of spin could I put on peanut butter and bananas that would be unique?

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Substitute hazelnut spread for peanut butter, of course. And since hazelnut spread is the "peanut butter" of Italy, why not pizzelle instead of bread? Best of all, I had all the ingredients on hand. I used the recipe for traditional pizzelle, adjusting to accomodate the flavor ingredients I wanted to use.

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For the pizzelle ---

3 eggs at room temperature
3/4 cup SUGAR
1/2 cup melted and then cooled butter
1/2 T RUM
6 T pureed overripe bananas
1 3/4 cups flour
1/2 cup finely ground hazelnut flour
2 tsp. baking powder

In a large mixing bowl, beat the eggs and sugar. Mix in the cooled butter, rum, and banana puree. Add the hazelnut flour and sift in the flour and baking power. The batter should be stiff enough to be dropped by spoon.

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Drop heaping spoonfuls of dough on the heated pizzelle baker. It will take a bit of practice to know just where on the grid to drop the dough. A little to the back of center will compensate for the forward pressure of the lid as you put it down.

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Because you want to make sure you fill the form completely, you will use more dough than you need for each pizzella. Don't worry, the extra makes a nice crunchy snack. (Or do what I do, break it into pieces and freeze it in a plastic bag to be used as a topping for icecream.)

With the lid down, it will take about 30-40 seconds to bake the pizzelle. Use a spatula to remove them from the baker to paper towels. While they're still hot, cut out the circles with a small sharp knife. Set aside to cool. Make sure you keep them flat.

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For the filling ---

3 T hazelnut spread
2 T banana puree
1 T RUM
1/3 cup powdered SUGAR

Mix all of the filling ingredients together. Add more powdered sugar if it isn't stiff enough to spread without running. Spread the filling on the top of one pizzella and add another pizzella to make a sandwich. Set the sandwiches aside while you melt the dipping chocolate.

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For the coating --

Melted semi-sweet CHOCOLATE
Crushed dried banana chips
Crushed hazelnuts

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Melt the chocolate in a double boiler. Dip each pizzelle sandwich into the chocolate. Spread the chocolate over both sides to coat completely. BUT, leave a small area uncovered. This both serves as a place to hold the sandwich without getting chocolate on your fingers, and it allows you to see the beautiful pizzelle underneath.

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Immediately dip one side of the sandwich in the crushed hazelnuts. Then turn it over and dip the other side in the crushed banana chips. Set on waxed paper or parchment to harden.

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Store in an airtight container to keep them from softening up. They also freeze very well.

I have to say that these were delicious. Everyone I tested them on loved them. I bet even Elvis would have approved. Now I'm wondering what other types of pizzelle sandwiches I can dream up.

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Comments (4)

Amy:

Great job, Deborah! I don't even like banana, and I'm salivating over these.

These look delicious! Now I've got a craving going. Not good...

GMTA! I used Nutella and bananas too.

...and what I love BEST?
That these are all flavors you already had in your kitchen.
Awesome!!

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This page contains a single entry from the blog posted on January 29, 2012 2:00 AM.

The previous post in this blog was Rosa di Parma.

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