STROOPWAFEL

Stroopwafel image

Provided by Martha Stewart

Yield Makes about 8 sandwiches

Number Of Ingredients 9

1 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
Pinch of kosher salt
2 large eggs
3/4 cup sugar
2 teaspoons pure vanilla extract
1 teaspoon pure lemon extract
1/3 cup (2/3 stick) unsalted butter, melted and cooled
Caramel for Stroopwafel

Steps:

Heat a nonstick pizzelle iron. In a large bowl, sift together flour, baking powder, and salt; set aside.
In another large bowl, whisk eggs. Slowly add sugar, and continue mixing until well blended. Whisk in vanilla and lemon extracts. Slowly add cooled butter in a steady stream, whisking continuously until batter is smooth.
Slowly add flour mixture, and keep whisking until flour is completely incorporated into batter. Do not overmix.
Fill a pastry bag fitted with a #4 Ateco plain tip with batter. Pipe 1 1/2 tablespoons batter in a circle around the center of each pattern on the heated pizzelle iron. Close and seal with clasp. Cook until golden brown, 50 to 60 seconds. Using a small spatula, release and remove cookies, and transfer to a wire rack until cool.
Using kitchen shears, carefully trim each cookie to the original shape of the pattern, removing any excess around edges. Spread 1 1/2 tablespoons caramel on half the cookies, then sandwich with remaining cookies, pressing gently to evenly spread caramel. Filled cookies can be stored in an airtight container at room temperature up to 3 days.