Ingredients :

​

Pizzelles :
1/2 cup margarine (1 stick)
3 eggs
3/4 cup granulated sugar
1 tablespoon vanilla extract
1 3/4 cups flour
2 teaspoons baking powder

Ricotta Cream :
2 pounds ricotta
1 1/2 cups confectioners' sugar
1 tablespoon rum or brandy
1 teaspoon vanilla extract
1/4 cup candied orange peel, chopped
1/4 cup miniature chocolate bits

​

Method :

​

Pizzelles: Have ready a wooden dowel about 1 to 1 1/2 inches in diameter. I cut up a wooden dowel into 5-inch lengths. Heat your pizzelle maker according to manufacturer's directions.

Melt and cool the margarine. Beat the eggs and sugar until light yellow and fluffy. Add the vanilla, and gradually stir in the melted margarine. Sift together the flour and baking powder. Add to the liquid mixture slowly while stirring, until the batter is even.

Drop a teaspoonful of batter onto the pizzelle iron and cook about 30-40 seconds. Repeat until batter is used up.

When you remove the pizzelle from the iron, wrap it around a wooden dowel and allow to cool until firm. Remove the dowel and store tubes in an airtight container until ready to fill. After filling, if desired, dips ends into about a 1/4 cup of chopped nuts (we used pistachios) or chocolate jimmies.

Ricotta Cream: Put the ricotta in a strainer over a bowl and allow to drain in the refrigerator overnight. Whisk in the confectioners' sugar, rum and vanilla extract. Pass the mixture through a fine sieve or a double layer of cheesecloth. Stir in the finely diced orange peel and the chocolate bits. Cover and refrigerate until ready to serve.

Servings: 48