Italian Pizzelle Cookie Recipe by Bella Gluten-Free

Italian Pizzelle Cookie Recipe by Bella Gluten-Free

Traditionally you use anise extract a licorce flavoring. I like to use vanilla or lemon extract for a lighter version.

Servings: Makes 24 servings

Prep: 10 mins

Total: 25 mins

  • Ingredients
  • Directions
  • 1 1/2Bella Gluten-Free All Purpose Baking Mix
  • 2 tsp baking powder
  • 3 large eggs
  • 3/4 cup of granulated sugr
  • 1 TBL extract such as anise, vanilla or lemon.
  • 1/2 cup butter or butter alternative, melted
  • Confectioner's sugar for dusting

Mix it Up

Warm up a pizzelle press and spray lightly with cooking spray.

  • In a medium bow,l whisk together Bella Gluten-Free All Purpose Baking Mix and baking powder. Set aside.
  • With stand mixer or with a hand mixer, beat eggs and sugar together for 1-2 minutes.
  • On low speed, add vanilla and melted butter to egg mixture in a steady stream and mix for 15 seconds. Add dry mixture to wet and blend just until combined. Your batter will resemble a sticky dough.
  • Using 2 spoons form a pecan size dough ball and add to the grid of the hot press. Repeat. Close press and cook for about 1 minute or until light indicated cookies are done. Lift corner of the pizzelle with a rubber spatcula and transfer to a plate. Lightly dust with confectioner's sugar. Pizzelle cookies can be stored in an air tight container for several weeks.
All Purpose Gluten-Free Baking Mix - bellaglutenfree

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