3 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
1-3/4 cup all-purpose flour
1/2 cup butter
1 cup granulated sugar
1 cup sliced almonds
2 ounces (2 squares) unsweetened baking chocolate
Beat together eggs and sugar; set aside. In a another bowl sift together flour and baking powder. In a double boiler over hot (not boiling) water, melt the butter and chocolate and stir until well blended. Set aside to cool. Add vanilla, almonds, and chocolate mixture to the egg mixture and blend thoroughly. Add the flour to the the chocolate mixture and mix thoroughly. Cover with plastic wrap and refrigerate for about an hour. To bake the pizzelles, refer to the instructions accompanying your specific pizzelle iron.
If you no longer have these instructions, generally you heat the iron and brush the iron with butter or oil. Drop about a tablespoon of batter onto the iron and close. The cookie should be done in about 30 - 45 seconds. Carefully remove the pizzelle from the iron.
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