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GLUTEN-FREE PIZZELLE

Thin, delicate and crispy pizzelle cookies from the Abruzzo region of Italy are lovely to bake during Christmas or any time of the year. Perfect to enjoy with an espresso for a coffee break.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: Italian
Keyword: Cookies, gluten-free
Servings: 24 cookies
Author: Savoring Italy

Ingredients

  • 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

Instructions

  • 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.