Dusted with confectioners’ sugar, these Italian gluten-free waffle cookies are deceptively easy to make. All you need is a pizzelle iron. This versatile batter can also be used to make Norwegian krumkake and Russian trubochki; wrap the warm pizzelle around a small dowel or cone and stuff them with Cream Filling. This recipe can be made with egg replacement.
For Egg-Free Pizzelle: Omit 3 eggs. Mix 2 tablespoons golden flax meal with 6 tablespoons hot applesauce. Let cool. Mix 2 tablespoons arrowroot powder or cornstarch with 2 to 3 tablespoons water. Combine 2 mixtures to replace eggs in step 1.
- 10 tablespoons butter or dairy-free alternative , melted and cooled
- 3 large eggs , beaten
- ¾ cup granulated sugar
- 1 tablespoon pure vanilla extract
- ½ teaspoon pure almond extract, anise extract or lemon extract
- 2 cups Gluten-Free All-Purpose Flour Blend
- 2 teaspoons baking powder
- Confectioners’ sugar , for dusting
- Melt butter and set aside to cool. In a mixing bowl, whisk together eggs and sugar until light, about 3 minutes. Stir in cooled butter and flavor extracts.
- In a small bowl, whisk together flour blend and baking powder. Stir into egg mixture in the larger bowl. Batter will be stiff, tacky and wet.
- If directed by your pizzelle iron instructions, brush pizzelle plates with a small amount of cooking oil. Preheat pizzelle iron.
- Spoon 1 to 1½ teaspoons batter into the middle of each preheated plate. (You may need slightly more or less batter depending on the size of your iron.) Close the lid. Batter should spread across the entire plate. Cook each pizzelle according to manufacturer’s directions. (It took us about 3 minutes for each set of 2 pizzelle.)
- When cooked, transfer pizzelle to a wire rack and let cool. Dust with confectioners’ sugar. If making rolled and cream-filled cookies (krumkake or trubochki), immediately wrap each warm pizzelle around a dowel or cone to form a tube. Repeat with remaining batter, re-oiling pizzelle plates, if necessary.
- Let pizzelle cool completely before serving or storing in the freezer. If they become soft after storing or freezing, arrange them in a single layer on a cookie sheet and bake 3 to 5 minutes in a 300°F oven to restore crispness.
- ½ cup butter or dairy-free alternative , softened
- 4 ounces cream cheese or dairy-free cream cheese
- ½ cup confectioners’ sugar , sifted
- ½ teaspoon vanilla paste or ½ vanilla bean , split and scraped
- Using a whisk attachment on an electric mixer, cream the butter and cream cheese.
- Once smooth, add the sugar and vanilla paste and whip until light and smooth.
- Fill a piping bag with filling. Alternatively, place it in a plastic food storage bag with a small corner cut out.
- Pipe filling into both sides of every cooled and rolled pizzelle.
This recipe was originally published in 2015 by Gluten Free & More. Jules Shepard is the author of Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy (Da Capo Press ©2010). Pizzelle cookie photo by Jeff Rasmussen.
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