Gluten Free Italian Pizzelles (Edit recipe)

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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.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

6

Serves: 24

Ingredients

1.75 cups Gluten-Free Pancake & Baking Mix - Bisquick
3 Eggs, Large
.75 cup Cane Sugar
.5 cup Butter, Unsalted, Melted
1 Tbsp Anise, Pure Extract
Powdered Sugar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	104
Fat:	4 g
Carbohydrates:	16 g
Protein:	3 g
Cholesterol:	10 g
Sodium:	114 mg
Fiber:	0 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.