When she heard this book was in the works, our friend, Tina Trotochaud, nearly begged for a gluten-free version of pizzelles. I had planned to have her sample them once they were perfected, but my wife ate the whole container in two days!
You’ll need a pizzelle iron to make these delicate Italian waffle cookies.
Weigh or lightly spoon potato starch and flours into a dry measuring cup; level with a knife. Combine potato starch, flours, granulated sugar, and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk.
Combine ¼ cup warm water and next 5 ingredients (through egg white) in a large bowl; stir with a whisk. Slowly add flour mixture to egg mixture; stir with a whisk until smooth.
Coat pizzelle iron with cooking spray. Spoon 1 tablespoon batter onto hot iron, spreading batter to edges. Cook according to manufacturer’s instructions. Repeat procedure with remaining batter. Top pizzelles with powdered sugar.
Cannoli Shell Variation: Remove hot pizzelle from iron; wrap around a cannoli mold or the handle of large wooden spoon, overlapping edges of shell. Remove shell from mold; cool on a wire rack.