Chocolate with a hint of espresso pizzelle cookies filled with a light whipped espresso buttercream. Made with Stevia In The Raw® for less sugar and calories!
Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
350 Calories
Recipe Instructions
Step 1
Preheat pizzelle baker. Over a large bowl, sift to combine flour, cocoa and baking powder.
Step 2
In a separate large bowl, whisk to combine Sugar In The Raw®, Stevia In The Raw® and espresso powder. Whisk in eggs then butter and vanilla. Add flour mixture to wet ingredients and mix until just combined.
Step 3
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 4
To make buttercream begin by dissolving espresso powder into the vanilla extract in a small bowl. Set aside.
Step 5
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 6
While the mixture cools, using a stand or hand mixer cream the butter, Sugar In The Raw and Stevia In The Raw until light and fluffy - about 5 minutes. Scrape down the sides throughout beating to ensure butter, sugar and stevia combine completely. Add the cooled milk mixture and beat an additional 5 minutes until cohesive.
Step 7
Arrange half the cookies on your countertop or work surface. Spread buttercream onto cookies and top with remaining half of cookies.
Ingredients
2 eggs
1 teaspoon vanilla extract
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ cup all-purpose flour
1 ½ teaspoons instant espresso powder
¾ cup low-fat milk
½ cup Sugar In The Raw®
½ cup salted butter, at room temperature
½ cup Stevia In The Raw®
⅓ cup Sugar In The Raw®
¼ cup unsweetened dark chocolate cocoa powder
½ cup salted butter, melted and cooled to room temperature
