Gluten Free Italian Pizzelle Cookies
Pizzelle Cookies ~ you can find some form of this cookie in many countries, but we believe the Italians had the recipe first!
Equipment
- 1 Pizzelle iron or maker
Ingredients
- ½ cup Namaste Perfect Gluten Free Flour Blend or other gluten free flour with xanthan gum
- ½ cup sorghum flour, gf
- ½ cup granulated sugar
- 1 teaspoon baking powder, gf
- 6 ½ tbsp salted butter, melted slightly cooled
- 2 eggs, whisked
- 2 teaspoons vanilla or vanilla paste, gf or 1-1 ½ teaspoons anise or almond extract, gf
- 2 tbsp water
- powdered sugar for dusting
- non-stick spray or vegetable oil in a sprayer
Dark Chocolate Ganache Filling
- 2 tbsp heavy cream
- ½ tbsp butter
- 5 oz. Guittard Extra Dark Baking Chips or other gluten free chocolate
- 3 tbsp powdered sugar
Instructions
- Mix together in a medium bowl the flours, sugar, and baking powder. Add the melted butter, whisked eggs, vanilla or other extract, and water.
- Heat your iron. Spray each side with non-stick or vegetable oil. Add 1 heaping teaspoon of batter and close the lid. Cook as directed by the iron manufacturer recommends. (Mine cooks on our gas stove set to medium for 12-15 seconds per side).
- Remove each cookie to a plate or wire rack using a fork. If rolling, roll immediately around a spatula handle. Cool completely on a wire rack..
- Dust with powdered sugar. Enjoy immediately. Serve alongside a bowl of gelato, ice cream, or panna cotta.
- Or fill with Chocolate Ganache Filling if desired just prior to serving for a stand alone dessert.
- Store any remaining in an airtight container for 2-4 days (and up to 1 week) for best freshness. Sealing first in a freezer bag and then sealing in an airtight container will keep these crisp.
Chocolate Ganache Filling
- In a small saucepan over low heat** heat the cream, chocolate chips, and butter. Remove from the heat. Stir until chocolate has melted. Add the powdered sugar and stir until smooth. Cool in the refrigerator for 10-20 minutes. Spoon into a piping bag with a half inch tip and pipe into the cooled Pizzelle. **You can also heat the cream, chocolate chips, and butter for 25 seconds in a microwave. Remove from the microwave and stir until melted.
Notes
Tip #1 :
Always measure the gluten free flours by spooning gently into a measuring cup and leveling off with a knife. Never pack the flour in for the recipe.
Tip #2:
Add 1/2-1 tbsp more of water if needed if the batter is too thick. It may vary if using another gluten free flour blend.