Meaningful Eats
Gluten-Free Pizzelle
15 cookies
Delicately thin cookies in beautiful patterns, these gluten-free pizzelle are lightly sweet and totally irresistible!Enjoy these delightful pizzelle as a sweet treat, or serve them with coffee or tea. Nobody will be able to tell these light, crispy cookies are gluten-free!
Ingredients
- 3 large eggs
- ¾ cup (150g) granulated sugar
- ½ cup (113g) butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon anise extract optional
- 1½ cup (225g) gluten-free measure-for-measure flour
- 2 teaspoon baking powder
- ¼ teaspoon kosher salt
- Powdered sugar for dusting
Instructions
- In a large bowl, vigorously whisk together the eggs and sugar until well combined and slightly pale—about 1-2 minutes of whisking. You want to incorporate some air for light pizzelle.
- Pour in the melted butter, vanilla extract and anise extract. Whisk until incorporated.
- Add the gluten-free flour, baking powder and salt. Using a rubber spatula, stir in the dry ingredients until a thick batter forms. The consistency will be thicker than pancake batter, but still soft and easy to spoon out.
- Preheat your pizzelle iron (here's the one I use) according to the manufacturer's instructions. Each iron is a bit different, but generally, a medium-high heat works best for a perfectly golden pizzelle.
- Drop a heaping tablespoon of batter onto the center of each pizzelle plate. Close the lid and cook for about 30-60 seconds, or until lightly golden brown. You’ll know they’re ready when the edges just start to crisp. Carefully remove the pizzelle with a spatula and transfer them to a wire rack to cool completely.
- Once the pizzelle are completely cool, generously dust them with powdered sugar.
Notes
Anise extract: The anise extract is optional but gives the cookies that classic pizzelle flavor. You could also use almond extract in its place for almond pizzelle!
Powdered sugar: Dust them with powdered sugar for that beautiful, snowy finish. Not only does it add a touch of sweetness, but it also makes them look irresistible!
Crispier pizzelle: If you prefer them extra crisp, let them sit out in a single layer for about an hour before storing. The air helps them firm up even more.
To Make-Ahead: The batter can be made up to 1 day in advance. Cover the bowl tightly with plastic wrap, then refrigerate. Before cooking, let the batter come to room temperature (20-30 minutes). Cold batter won't spread evenly on the pizzelle iron!
To Store: They are best eaten fresh, but can be stored in an airtight container at room temperature for up to 3 days. Let them cool completely before stacking them to prevent softening.
To Freeze: Cool completely, then place in a single layer on a baking sheet and freeze for 1-2 hours to prevent sticking. Transfer them to a freezer bag or airtight container and layer parchment or wax paper between the layers. Freeze for up to 3 months. Thaw at room temperature for 10-15 minutes.
Nutrition
Calories: 147kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 101mg | Potassium: 68mg | Fiber: 1g | Sugar: 10g | Vitamin A: 237IU | Calcium: 38mg | Iron: 1mg