Gluten-Free Pizzelle Recipe (Crisp Italian Pizzelles)
Learn how to make the best gluten-free pizzelle recipe and you'll enjoy crisp, authentic Italian pizzelles in minutes! Discover expert tips, different flavorings, creative uses for gluten-free pizzelles, along with an easy dairy-free modification.
Since the batter comes together quickly, first preheat your pizzelle maker. The surface should be naturally non-stick so there is no need to grease the iron.
In a large bowl whisk together the eggs with sugar until well combined and the mixture starts to pale. Whisk in the cooled melted butter and extract. Stir in the dry ingredients.
3 large eggs, ¾ cup granulated sugar, ½ cup butter, 1 tablespoon anise or vanilla extract, 1 ¾ cup gluten free all purpose flour blend, 2 teaspoons baking powder
The first couple pizzelles you may have to experiment with the amount of batter needed. Spoon a small amount of batter (about 2 tsp) in the middle of the iron and then close securely.
Once the maker indicates the pizzelles are done, transfer to wire rack to cool. If you plan on shaping the pizzelles for cannoli, do this immediately. Use a kitchen towel to protect your fingers and wrap around the mold. Dust the cookies with confectioner's sugar before serving. Store unfilled pizzelles in an airtight container at room temperature.
Cannoli Filling
Using a standing mixer fitted with the whisk attachment or an electric mixer, whip the heavy cream, powdered sugar, and vanilla until thick and stiff peaks form.
½ cup heavy cream, ½ cup powdered sugar, ½ teaspoon vanilla extract
Fold in the ricotta, chocolate chips, and orange zest.
½ teaspoon orange zest, 15 ounce container low-moisture ricotta cheese, ⅓ cup miniature chocolate chips
Transfer the filling into a large ziplock bag or pastry bag. Snipe off the corner for about a 1-inch opening. Pipe the filling into one side of the pizzelle shell. Turn to the other side and finish filling. Alternatively, spread the filling between two pizzelle cookies. Store filled pizzelles in an airtight container in the refrigerator.
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Notes
(Nutrition facts calculated without cannoli filling)
Pizzelle Flavorings
Orange - 1 tablespoon orange zest with 1/4 tsp orange or vanilla extract
Coconut - Replace butter with 1/2 cup coconut oil, 1 tsp vanilla extract, 1/2 tsp coconut extract.
Creative Uses
Gluten-free cannoli - Immediately shape when the pizzelle comes off the iron using a cannoli mold, wooden handle, or even aluminum foil scrunched into a tube.
Cookie sandwiches - Fill with ice cream, frosting, whipped cream, nutella, or cannoli filling.
Waffle cone - Shape the hot pizzelles around a waffle cone mold or use shaped aluminum foil. Fill with ice cream or cream horn filling.
Bowls or dessert "tacos" - Use a bowl mold, tube, or foil to make your preferred shape. Fill with fresh berries, ice cream, whipped cream, or a mixture.
Chocolate dipped - Dip on half of the pizzelle in melted dark or white chocolate (see this post for the best way to temper chocolate) and immediately add festive sprinkles.