At last, the beloved cookie is now gluten-free friendly! You'll need a pizzelle iron to make these delicate Italian waffle cookies. Prepare the recipe using the Cannoli Shell Variation to make delicious cannoli.
1.3 ounces potato starch (about 1/4 cup)
1.05 ounces sweet white sorghum flour (about 1/4 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1/2 cup granulated sugar
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup warm water
2 tablespoons butter, melted
1 tablespoon olive oil
1/2 teaspoon anise extract
2 large eggs
1 large egg white
1/4 cup powdered sugar
How to Make It
Preheat pizzelle iron.
Weigh or lightly spoon potato starch and flours into a dry measuring cup; level with a knife. Combine potato starch, flours, granulated sugar, and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk.
Combine 1/4 cup warm water and next 5 ingredients (through egg white) in a large bowl; stir with a whisk. Slowly add flour mixture to egg mixture; stir with a whisk until smooth.
Coat pizzelle iron with cooking spray. Spoon 1 tablespoon batter onto hot iron, spreading batter to edges. Cook according to manufacturer’s instructions. Repeat procedure with remaining batter. Top pizzelles with powdered sugar.
Cannoli Shell Variation: Remove hot pizzelle from iron; wrap around a cannoli mold or the handle of a large wooden spoon, overlapping edges of shell. Remove shell from mold; cool on a wire rack.
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