Gluten-Free Pizzelle Recipe (Crisp Italian Pizzelles)

Updated at: Fri, 22 Nov 2024 05:49:24 GMT

Step 1

Since the batter comes together quickly, first preheat your pizzelle maker. The surface should be naturally non-stick so there is no need to grease the iron.

Step 2

In a large bowl whisk together the eggs with sugar until well combined and the mixture starts to pale. Whisk in the cooled melted butter and extract. Stir in the dry ingredients.

Step 3

The first couple pizzelles you may have to experiment with the amount of batter needed. Spoon a small amount of batter (about 2 tsp) in the middle of the iron and then close securely.

Step 4

Once the maker indicates the pizzelles are done, transfer to wire rack to cool. If you plan on shaping the pizzelles for cannoli, do this immediately. Use a kitchen towel to protect your fingers and wrap around the mold. Dust the cookies with confectioner's sugar before serving. Store unfilled pizzelles in an airtight container at room temperature.

Step 5

Using a standing mixer fitted with the whisk attachment or an electric mixer, whip the heavy cream, powdered sugar, and vanilla until thick and stiff peaks form.

Step 6

Fold in the ricotta, chocolate chips, and orange zest.

Step 7

Transfer the filling into a large ziplock bag or pastry bag. Snipe off the corner for about a 1-inch opening. Pipe the filling into one side of the pizzelle shell. Turn to the other side and finish filling. Alternatively, spread the filling between two pizzelle cookies. Store filled pizzelles in an airtight container in the refrigerator.

Step 8

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