Pizelles
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.
Servings
221 pizelle
Servings
221 pizelle
Ingredients
Instructions
  1. Preheat pizzelle iron.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

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.