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.

Prep Time 5

Cook Time 25

Total Time 30

Servings cookies

Author Melissa Erdelac

Ingredients

3 large eggs
¾ cup (150 g) granulated sugar
½ cup (113 g) butter melted and cooled
1 tablespoon anise or vanilla extract
1 ¾ cup (249 g) gluten free all purpose flour blend King Arthur Measure-for-Meaure gluten-free flour highly recommended
2 teaspoons baking powder
powdered sugar for dusting

Instructions

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.

Notes

(Nutrition facts calculated without cannoli filling)

Dairy-Free Modification

You may also replace the butter with oil for a dairy-free recipe. However as word of warning, I tried this, but found the flavor really lacking.

Therefore, for a dairy-free recipe, I recommend using melted vegan butter sticks or cup melted coconut oil, which will flavor the pizzelle cookie slightly.

Flavoring Options

Orange - 1 tablespoon orange zest with ¼ tsp orange or vanilla extract
Spiced - ½ tsp ground cinnamon, ½ tsp ground cardamom with 1 tbsp vanilla extract
Lemon - 2 tsp lemon zest with ½ tsp lemon extract
Coconut - Replace butter with ½ cup coconut oil, 1 tsp vanilla extract, ½ tsp coconut extract.

Cannoli Shaping and Filling

If you plan on shaping the pizzelles for cannoli, shape them immediately after pulling from the iron. Use a kitchen towel to protect your fingers and wrap around the mold. (See images in recipe post).

Filling:

1/2 cup heavy cream

1/2 cup powdered sugar

1/2 tsp vanilla extract

15 oz low-moisture ricotta cheese

1/2 tsp orange zest

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. Fold in the ricotta, chocolate chips, and orange zest.

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.

Nutrition