Gluten Free Italian Pizzelles
Pizzelles are a tradition for many families during the holidays and a gluten-free version of this classic Italian cookie is possible! These Gluten-Free Italian Pizzelles are thin and crisp and have the same sweet anise flavor you love.
Equipment
Ingredients
- 1 ¾ cups Gluten Free Bisquick
- 3 Large Eggs
- ¾ cup Sugar
- ½ cup Melted Butter 1 stick. Use Earth Balance for Dairy-Free
- 1 tablespoon Pure Anise Extract
Optional
- Confectioner's Sugar for sprinkling
Instructions
- Add the anise to the melted butter and set aside. In a medium size bowl, whisk together the eggs and sugar until well combined.
- Add the melted butter mixture to the eggs and sugar in a slow, steady streamwhile continuing to whisk until well blended.
- Add the bisquick. Using a spoon or spatula, stir everything together until just combined. Do not over mix.
- Each pizzelle press is slightly different, so you should follow the instructions that came with your particular press. Scoop the batter by the tablespoon into the center of the design. Bake them the length of time needed to achieve your preferred level of darkness. Typically, this takes 25-30 seconds for each set.
- Let cool on a papertowel or wire rack. Do not stack while cooling. Store in an airtight container in the pantry. These pizzelles also freeze well for up to two months!
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