This is the first recipe I made in my new kitchen. Our first night at the apartment was Christmas Eve, and I desperately wanted some homemade Christmas cookies. I tried to stay as close to Nonni’s recipe as possible, so I only substituted regular flour for white rice flour to make them gluten free. This was the first time I tried this type of flour and although it wasn’t grain free, it made for a seamless and easy gluten-free substitution. I also split the batter in half and used a tsp of vanilla extract in one half, and a tsp of anise extract in the other. I like both flavors, but my husband, and generally most people prefer the vanilla. You can also sprinkle some confectionery sugar over the top to make it look pretty, but that’s optional.
- 6 eggs
- 1.5 cups of sugar
- 1 cup of non-gmo canola oil
- 3.5 cups of white rice flour
- 1 tsp vanilla extract
- 1 tsp anise extract
- In a large bowl, beat eggs, canola oil, and sugar.
- Then slowly add white rice flour, while using a hand mixer on a low setting to mix in flour.
- Divide batter in half, and add 1 tsp of vanilla extract to one half, and 1 tsp of anise extract to the other.
- Follow directions on pizzelles iron. Spoon batter (about 2 tbsp) onto iron and do a test to see if it is the right amount of heat and browns pizzelles just a bit, and if you need more or less batter to get a nice looking circle.
- Place finished pizzelles on a cookie rack to cool. Do not stack pizzelles when warm or hot, let them cool completely first, and get crispy and firm before stacking.
So what did I do wrong??? I followed the instructions and made sure my ingredients were correct. Yet just about half the pizzelle fell apart or crumbled right on the pizzelle iron. They seemed to feel very sugary. I tried different temperatures and had to spray the iron before every cooking. What I was able to save are very good. I am sure my gluten free grandchildren will love them. My kitchen was really in a mess!!!!!
Any suggestions if I try this again.
I usually make a mess too. I know it sounds strange, but the less I spray the iron, the better they turn out. The alternative flours are just messy compared to all purpose flour. Almond flour was a nightmare.