It seems that Christmas is almost here and you can tell by how many more cookies we are baking! I couldn’t wait to make these gluten-free pizzelle!! Pizzelle are cookies that remind me of so many Christmas celebrations growing up.
You won’t find pizzelle just anywhere in Italy. My in-laws are here visiting from Italy, and they have never seen them before. They may also be called ferratelle and they can find in the Molise and Abruzzo regions of Italy. In Abruzzo, they may also be called neole, nevole or cancelle. The first pizzelle were made in Abruzzo back in the 8th century. The irons used to make the pizzelle were round or rectangular and very often had the family crest on them. Today you can find them made in the shape of a heart, a snowflake or even a flower (depending on the cookie maker).
- 1 1/4- 1 1/2 gluten-free flour multi-purpose flour or use regular all-purpose flour
- 2 tsp baking powder
- 3 large eggs
- 3/4 cup of granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon anise extract optional
- 1/2 cup butter or butter alternative melted
- Confectioner's sugar for dusting
- Warm up a pizzelle iron and spray lightly with cooking spray.
- In a medium bowl, whisk together flour and baking powder; set aside.
- In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugar until frothy and beginning to thicken (about 2-3 minutes).
- On low speed, add the extracts and melted butter to egg mixture in a steady stream and mix for 30 seconds.
- Slowly add the dry mixture to wet and blend just until combined. Your batter will resemble a soft and sticky dough.
- Drop 1 tablespoon of batter on hot pizzelle press. Close press and cook for about 1 minute or until light indicated cookies are done (cookies should be slightly golden).
- Use a fork to lift pizzelle off the press and transfer to a plate.