Prep Time

　　15

　　Active Time

　　25

　　Total Time

　　25

　　Wafer thin espresso-flavored cookies baked in a pizzelle iron with espresso buttercream sandwiched between them.

　　

Ingredients

14 servings

　　

Pizzelles

1 1/2 cups all-purpose flour

　　1/4 cup unsweetened dark chocolate cocoa powder

　　2 teaspoons baking powder

　　1/2 cup Sugar In The Raw®

　　1/2 cup Stevia In The Raw® Bakers Bag

　　1 1/2 teaspoon instant espresso powder

　　2 eggs

　　1/2 cup salted butter, melted and cooled to room temperature

　　1 teaspoon vanilla extract

　　

Whipped Espresso Buttercream

2 teaspoons vanilla extract

　　1 1/2 teaspoon instant espresso powder

　　1/4 cup all-purpose flour

　　3/4 cup low-fat milk

　　1/2 cup salted butter, room temperature

　　1/3 cup Sugar In The Raw®

　　1/3 cup Stevia In The Raw® Bakers Bag

　　

Step 1

Preheat pizzelle baker. Over a large bowl, sift to combine flour, cocoa and baking powder. In a separate large bowl, whisk to combine Sugar In The Raw®, Stevia In The Raw® Bakers Bag and espresso powder. Whisk in eggs then butter and vanilla. Add flour mixture to wet ingredients and mix until just combined.

　　

Step 2

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 3

To make buttercream, begin by dissolving espresso powder into the vanilla extract in a small bowl. Set aside.

　　

Step 4

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 5

While the mixture cools, using a stand or hand mixer cream the butter, Sugar In The Raw® and Stevia In The Raw® Bakers Bag until light and fluffy - about 5 minutes. Scrape down the sides throughout beating to ensure butter, Sugar In The Raw® and Stevia In The Raw® Bakers Bag combine completely. Add the cooled milk mixture and beat an additional 5 minutes until cohesive.

　　

Step 6

Arrange half the cookies on your countertop or work surface. Spread buttercream onto cookies and top with remaining half of cookies.