I have not been feeling very festive so far this December, but my one holiday indulgence has been these pizzelle. Over a year ago I purchased a waffle iron that came with plates to make hot sandwiches and pizzelle too. I was so excited, but never tested out the pizzelle maker. Mostly because I had no idea if one could make gluten-free pizzelle. Recently I found this recipe by The Wannabe Chef. His recipe was a great guideline for me. I have made a few alterations and plan to test it out with other flours too. But for now I was excited to share this holiday treat with all of you.
Pizzelle have been a family treat for me since I was a child. The Italian half of my family would have them at most holidays, although I don’t remember if they were ever homemade before. I loved them! I know it is not for everyone, but I love anise. It was a common flavoring in many of our traditional holiday desserts.
When I lived in Florence I quickly discovered that pizzelle were not native to the Tuscan region, but I discovered a cousin of the pizzelle, the brigidini which are thinner than pizzelle and a little more crispy, with the same overall flavor and style. Now that I am living gluten-free I am really excited that I still can enjoy these nostalgic treats!
I have put together a few photos of the pizzelle making process to help you along the way with your gluten-free cooking adventures.
The batter comes out a little sticky and dryer than I had assumed, but don’t worry it makes good cookies!
You only need a small cookie scooper (about the size of a melon-baller) for the batter. One heaping scoop should be good for each pizzelle round in your pizzelle maker.
In order to get a nice golden color to the pizzelle I cook them for about 1 minute and 15 seconds. Definitely check the manufacturer’s instructions on your pizzelle maker though as they are bound to cook at different rates.
recipe inspired by The Wannabe Chef
makes about 20 pizzelle
Heat the pizzelle maker according to manufacturer’s instructions.
In a mixing bowl combine all the ingredients with a whisk until well combined. Batter will be thick.
Once pizzelle maker is ready, add a heaping scoop of batter using a cookie scoop to the center of each pizzelle round on your pizzelle iron.
Cook according to the manufacturer’s instructions. My pizzelle maker takes about 1 min 15 seconds per pizzelle.
Transfer to a cooling rack. The pizzelle will be soft and flexible until they cool completely.
*I used alcohol free anise flavoring. The original recipe called for less anise which could possibly be based on an alcohol based anise flavoring, or it could be that I really like the flavor of anise. Be sure to test the flavoring level out to your liking.