How do I even start to explain the strange relationship I have with these flat crispy sweet cookies.  Let me first tell you that I am not Italian (not even close), but I can find one if the occasion calls for it.  I'm not entirely sure that I even know how to pronounce the word "Pizzelle," but that doesn't stop me from trying.  I actually came across my very first pizzelle press at a garage sale when I was a teenager.  When I saw that shiny black press with a small recipe on the handle I knew that I had to have it.  It's just what every teenager wants, right?  Well one pizzelle press and....blah blah....years later, I still have an undying love for these wonderfully flat waffle-like cookies. 

    Pizzelle are traditionally made at Christmas, but I normally make them for every other occasion in the calendar year.  It has actually been a year or two since I have made them last, but for a few months I have been thinking about trying to make a gluten-free version.  Now that I have a much better understanding of gluten-free baking I knew that modifying this recipe would be a piece of cake...errrr...cookie.  Pizzelles are easy to make and even easier to eat, so you might want to double up the batch on this recipe.  If you have eaten your fill and dread the thought of leftovers, bring them to work.  They won't survive the morning, but the good thing is that you'll have made plenty of new friends to go out to lunch with.  A few people have told me that they eat these with powdered sugar sprinkled on top, but I never felt like these cookies needed anymore sweetness. They are quite perfect all on their own.                  
    Pizzelles taste almost like waffle cones.  One of the ways we use pizzelles in the summer time is to make cups out of them for fruit salad or ice cream.  All you have to do is put the warm cookie straight from the press inside of a small bowl and let it cool down.  Once cooled, the cookie will stay in the shape of a bowl and you can fill it with all sorts of yummy desserts.     

Gluten-Free Pizzelles

makes about 30-40 cookies

3 eggs
3/4 cup sugar (I use unrefined cane sugar)
1/2 cup unsalted butter, melted
1 tablespoon vanilla
1 1/2 teaspoons anise extract (optional)
1 cup white or brown rice flour
1/2 cup sorghum flour
1/4 cup tapioca flour/starch

2 teaspoons aluminum free baking powder
pinch of salt


Plug in the pizzelle press and allow it to heat up completely before using.  Whisk the eggs, sugar, butter, vanilla, anise extract together in a large bowl.  In another bowl whisk the rice, sorghum and tapioca flour with the baking powder and a pinch of salt.  Using a wooden spoon incorporate the flour into the cookie batter a little at a time.  Once the dough is completely mixed it will be thick and sticky.  Spoon a tablespoon size amount onto each spot on your press and close the top.  Squeeze it down slowly and once the cookies are slightly brown they are ready to be taken off the press.  Let them cool down on a flat sheet or plate.

"Photography is an immediate reaction, drawing is a meditation."   -Henri Cartier-Bresson

 


Comments

05/20/2013 6:25pm

oh Sandra, this looks sooo pretty and delicious!! You are totally right, it doesn't need to Christmas!!
xxx Amy

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05/20/2013 6:54pm

Thanks for stopping by and taking a look Amy!

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05/20/2013 8:22pm

My grandma used to make these all the time! Such great memories. Making them into a vessel for fruit salad or ice cream sounds like the perfect idea!

And who knew you were such a great artist :)

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05/20/2013 9:11pm

Thanks Chris, you just further supported my theory that probably no one makes these things anymore....well I think we all need to take a lesson from our grandmothers and break out the pizzelle presses and knitting needles. (I knit and crochet too...yikes...I'm like an 80 year old woman in a...twenty-ishes woman's body)

Great artist...I'm not so sure about...but it keeps me busy so I like it!!!

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4everwinter
12/14/2013 8:09am

I use 4 tsp. Tipu's Chai (ground black tea w/spices) for flavoring. Very good!

RobinM
12/23/2013 12:33pm

Hi! I just wanted to say thanks for the gf recipe for these! I've made them for years and have developed a gluten sensitivity so I haven't been able to partake! Also, I'm not Italian either but my ex was and I just loved the community of women from whom I learned not only how to make killer sauce, but some of the best baked treats I've ever had! Anywhere there is an Italian community you will find these being made, not just for Christmas but for Easter, weddings, or just anytime a quick tasty cookie is needed! Again, Thank you and Merry Christmas!

05/21/2013 12:27am

I love that you used anise in this recipe -- what a lovely touch! Your pizzelles look gorgeous! Seriously, if I attempted these, half would stay on deck and the other half would crumble in my hand ;-). Yours look perfect and how nice to see you incorporating some drawing Sandra. Your artistry expresses itself in everything you do.

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05/21/2013 1:16am

Thanks Kelly, I think the anise is more traditional in pizzelles. I never liked to add it because I didn't think I would like the flavor, but in fact it makes them taste even better :)

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05/21/2013 12:53pm

such a lovely post and such pretty little cookies!

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05/21/2013 1:22pm

Thanks Gretchen! They are so much fun to make and I love the pattern :)

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05/21/2013 8:04pm

These are just beautiful Sandra! My favorite photos is the 1/2 cookie 1/2 drawing- so pleasing to the eye! And I love that these are gluten-free. Have you ever tried pizzeles stuffed with ice cream? Mmm...

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05/21/2013 10:33pm

Thanks Emilie! We have definitely had them with ice cream...dipped in chocolate....pumpkin flavored...just about everything you could think of. This batch that I made didn't even last 24 hours :) I guess that is why I haven't made them in a while...we eat them too fast!

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05/22/2013 12:43pm

Uh oh. I swore I was done buying single-use, small appliances but seeing your beautiful pictures is making me want to run out and buy a pizzelle press!

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05/22/2013 3:47pm

I wish I could tell you that you don't need a Pizzelle press Sarah, but I think EVERYONE should have one. If I had to pick between my pasta maker and my pizzelle press I would toss the pasta maker hands down.

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Barbara
07/09/2013 2:06pm

What a wonderful recipe! I have never heard of this confection before and certainly have never seen the cooking vessell you mention. I will be looking at the antique stores, garage and yard sales as I live in Kentucky, so there is plenty of places to go. One question though, in the mean time I only have a waffle maker, can one use a waffle maker to make these???
Thanks Barb

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07/09/2013 2:45pm

Hi Barbara, Unfortunately I don't think you can't use a waffle maker to make pizzelles. If you have a waffle CONE maker then you could definitely use that. Definitely check out yard sales but you could also pick up a new Pizzelle maker on Amazon.com. They are lot of fun to make and worth having another appliance in your kitchen! Hope you find one :)

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Anne
07/25/2013 3:35am

Wow super psyched at a gluten free recipe for one of my favorite cookies. These are very popular, for grocery stores sell them. But being Itaian, nothing beats homemade, can't wait to see how it compares to my grandmother's recipe. Thanks a bunch

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07/27/2013 11:53pm

Thanks Anne, I agree with you...nothing beats homemade!!!

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Mella
07/25/2013 6:19am

These have been a staple in our family for generations. I am now teaching my grand daughters & grandsons ( 5th) generation how to make them. I love the gluten free recipe. I was wondering did you try almond flour? I think that would be a great taste.

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07/27/2013 11:54pm

Hi Mella, I didn't try using almond flour but now that you mentioned it, that sounds like a great idea. Next time I make a batch I'm going to test out some almond flour....Thanks so much for the idea :)

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Marisa
07/27/2013 10:51pm

Great post. I am trying to cut out wheat and this has always been my favorite cookie as well...my mom comes from an Italian family. My great aunt used to be the family's Pizzelles maker but I have now taken over that role. I found this great little extract called Fiori di Sicilia years ago that smells like a creamsicle. Makes them taste amazing! Can't wait to try your gf version. Thank you!

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07/27/2013 11:55pm

Thanks Marisa, Fiori di Sicilia sounds delicious...I have never heard of it before but from your description it sounds like something I need to find and give a try myself. Thanks for leaving a comment, I'm going to see if I can find it now.

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Loree'Anne
12/06/2013 1:08am

Just made them, turned out great!!!!! Will make them all the time now. Thank you.

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12/09/2013 12:23am

Thanks for letting me know Loree'Anne!!! I'm so glad you liked them :)

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mary
12/09/2013 12:16am

what is the nutritional value?

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Caroline
12/26/2013 9:43am

I love this post! Thank you so much for a gf recipe version of this! I LOVE your pizzelle shape; where did you get this particular iron from? Who makes it? *-*

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01/03/2014 9:50pm

Hi Caroline, I picked up my pizzelle press on Amazon.com. I don't remember the brand name but there are many to choose from and they all have different patterns. If you pick one up make sure to get one that has a non-stick surface because they are easier to use.

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Caroline
01/06/2014 11:04pm

THANK YOU! I bought the Cuisinart...was on sale at Macy's!!! :) Cannot wait!




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