AMARETTO PIZZELLES
WITH CHERRY JAM
ACTIVE: 1 hr 10 min l TOTAL: 3 hr 10 min
MAKES: about 30
1¼ cups cherry jam or preserves
2 tablespoons cornstarch
4 teaspoons water
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
3 large eggs
¾ cup granulated sugar
½ cup vegetable oil, plus more for brushing
3 tablespoons amaretto liqueur
½ teaspoon pure almond extract
Confectioners’ sugar, for dusting
- Bring the cherry jam to a simmer in a small
saucepan over medium-high heat. Whisk the
cornstarch and water in a small bowl to make
a paste, then stir into the jam. Bring to a boil
and cook, stirring, until slightly thickened,
1 to 2 minutes. Transfer to a bowl and let cool
to room temperature. - Whisk the flour, baking powder, cinnamon
and salt in a medium bowl. Whisk the eggs and
granulated sugar in a large bowl, then add the
vegetable oil, amaretto and almond extract
and whisk until combined. Add half of the
flour mixture to the egg mixture and whisk
to combine. Add the remaining flour mixture
and whisk until smooth; the mixture should
look like thick pancake batter. - Heat a pizzelle iron to medium high and
lightly brush with vegetable oil. Working
one at a time, add 1 tablespoon batter to the
center of the iron, then press and cook until
golden brown, 45 seconds to 1 minute. Remove
the cookie and immediately roll it around
a chopstick to form a thin cylinder. Place
seam-side down on a rack, then remove the
chopstick. Repeat with the remaining batter.
Let the cookies sit at room temperature until
crisp, about 2 hours. - Transfer the jam to a piping bag or
resealable plastic bag; snip off a corner. Pipe
the jam into both ends of the cookies to fill the
center. Dust with confectioners’ sugar.
jam
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