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Cone Coxions

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

servings 88 cals
Original recipe yields 20 servings

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Directions

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  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.

Nutrition Facts


Per Serving: 88 calories; 5.2 g fat; 10 g carbohydrates; 1.8 g protein; 13 mg cholesterol; 22 mg sodium. Full nutrition

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Reviews

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These taste like eclairs! I didn't have a pizzelle mold for shaping into cylinders, but a Sharpie pen worked for today! After I painted the insides of most of these with a brush, I found that ...