I know this is my blog about music but it was just a matter of time before I wrote about food. I grew up snacking on traditional Italian pizzelles ( ha, my computer says I am spelling pizzelles wrong and it is trying to auto-correct it to Pirellis but no, I didn’t grow up eating car tires. ) Anyways, my Nonnie made light and crispy pizzelles that were anise flavored. Usually around the holidays they would start stacking up on the countertops and the sweet buttery crispy cookies shaped in beautiful designs would be a comfort and delight, and an occasional giggle-fest when someone would mispronounce anise. What flavor?!
So, don’t tell my Nonnie, but this recipe is for gluten-free pizzelles, and you can flavor them however you want.
Mike Caruso’s Wicked Light + Crispy Gluten Free Pizzelle Recipe:
3 eggs ( chicken eggs work best )
3/4 cup sugar ( I use fine organic cane sugar )
3/8 teaspoon salt
1 teaspoon vanilla
You need 1 and 3/4 cups : you can use 1 3/4 cups of whatever gluten free flour(s) you want but just make sure to use mostly rice flour. I tried using all coconut before and they were wicked crumbly and tiny crumbs would get stuck in your throat and when you would try and talk to people while eating them you would just end up coughing and your eyes would water and they would ask “ are you ok?” and when you couldn’t respond they would just kinda walk away. I don’t want that to happen to you, that’s not really what we are going for here. Here’s what I like to use:
11/4 Cup of Bob’s Red Mill GF 1to1 Baking Flour ( or something similar )
( it’s a blend of two different rice flours/potato starch,
sorghum flour and tapioca flour and xanthan gum )
1/4 cup of fine coconut flour
1/4 cup of fine almond flour
2 teaspoons baking powder
10 tablespoons of melted butter
1 extra bit of butter for greasing your Pizzelle iron ( you have a Pizzelle iron right ? )
powdered sugar for dusting
1 teaspoon of flavor ( almond, anise, etc ) extract
melt the butter in a little pan on the stovetop while doing the next step:
Beat the eggs, sugar, salt, and vanilla until well combined.
Stir in the flour and baking powder, mixing until smooth.
Add any additional flavors ( I like almond extract. there’s always anise, and even lemon perhaps, I may be just imagining it but I think I had some butter-rum flavored ones too that were pretty scrumptious.
Add the melted butter, again mixing until smooth; the batter will be thick and soft.
Heat your pizzelle iron. Take a pad of butter and rub it on your hot pizzelle iron - don’t burn your fingers! especially if you play guitar and have a gig that night.
As the iron heats, the batter will stiffen, and the children will start circling around and dipping their fingers in the powdered sugar.
Cook the pizzelle according to your iron. In general, they'll take somewhere between 45 seconds and 2 minutes cook. Mine has a little light that goes off when they are done. Take them out quick before they get too brown, just a light toasted color is good.
Remove the pizzelle from the iron with a spatula or something, it will be soft and wicked floppy, lay it on a cooling rack and make some more.
fun idea : While they are all bendable you can roll them up and make ice cream cones or cannolli shells.
They cool and harden very quickly and then you can trim the edges to make them all pretty. you can feed the edges to you dog or kids or trash can.
Dust cooled pizzelle with powdered’ sugar