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.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Credit: Oxmoor House

Recipe Summary test

hands-on:
6 mins
total:
32 mins
Yield:
Serves 22 (serving size: 1 pizzelle)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat pizzelle iron.

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  • 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.

Source

Gluten-Free Baking

Nutrition Facts

62 calories; fat 2.3g; saturated fat 0.9g; mono fat 1g; poly fat 0.2g; protein 0.9g; carbohydrates 10g; fiber 0.2g; cholesterol 20mg; iron 0.2mg; sodium 55mg; calcium 11mg.
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