Italian Anise Wafer Cookies

Years ago, when I had to go gluten-free, I thought that I would never get to eat pizzelles again. These cookies were a family tradition for my husband’s family. They were made for every special occasion – Christmas, Easter, weddings, and graduation parties. I continued that tradition, but after going gluten-free, I quit making them as often. I decided to try my hand at the gluten-free version, and as more flour blends became available, I began to experiment with some of my favorite cookie recipes. While I have experimented a lot and made pizzelles over and over, it wasn’t until recently that I have perfected my mother-in-law’s pizzelle recipe. Today I am sharing the best gluten-free pizzelle recipe and you will thank me for it. These cookies are great for almost everyone in your family as they are dairy-free and gluten-free.

There is so much more to making fantastic pizzelles than just the ingredients. First, the pizzelle iron you use will make or break your cookie. I have tried several different models of pizzelle makers with mixed results. I have settled on one model that I think makes the best pizzelles. To see which model I use, make sure to read to the end below the recipe!

These cookies are thin, crisp, and delicious. Additionally, gluten-free pizzelles are harder to make, so having the right type of waffle iron makes all the difference.

Having the ingredients thoroughly mixed is also essential. I do not mix my batter the traditional way with all the dry ingredients in one bowl and all the wet ingredients in another bowl. But the order that you mix the ingredients does matter. Also, make sure you have a flour blend with xanthan gum. I do not mix my own flour blend for this recipe, but rather I use King Arthur’s Gluten-Free Flour Blend – Cup for Cup. This already has xanthan gum in it.

THE PICTURE TELLS THE DIFFERENCE:

When you look at other gluten-free pizzelle photos and compare them to mine, you can see the difference. Many of the recipes show a wafer that is thick and not at all like thin traditional pizzelle.

ADDITIONAL TIPS TO MAKING THE BEST GLUTEN-FREE PIZZELLE RECIPE

The Best Flavoring for Pizzelles is Anise

I use a lot of anise extract. In fact, I use so much anise that people can smell it in my house days later. My kids joke around about me getting drunk on the fumes.

The Right Ingredients Matter

Mix the Oil and Sugar and then add the eggs. Make sure you do it in that order or else it just doesn’t blend right. Trust me on this. In my haste to get the batter mixed quickly, I have messed it up before.

The batter should be thick, but not too thick. I am giving you my mother-in-law’s original recipe modified to be gluten-free. She used to say the batter should be like pie dough, but since I never saw her make pizzelles or pie dough, I don’t know what her batter actually looked like. I think my batter looks like a thick pancake batter.

I mix by hand. Actually, I hold a spoon in my hand. However, I do not use an electric mixer or a stand mixer.

Allow the eggs to come to room temperature.

The amount of batter that you use will depend on the size of your pizzelle iron.

What is the Best Gluten-Free Flour to Make Yummy Pizzelles?

Bob’s Red Mill versus King Arthur Flour: Personally for me, King Arthur Gluten-Free Flour performs consistently better, makes more delicious recipes, and gives me a cookie that tastes and looks more like the traditional Italian cookie that I came to know and love.

Recently family members have told me that these cookies are the best that they have had.

After You Make the Best Gluten-Free Pizzelle Recipe, Keep them Crisp

DO NOT COOL on a wire rack cooling rack. I place each pizzelle on towels that are laid out on the table. I wait until they are fully cooled to stack.

STORE in a container, but do not seal the lid. My mother-in-law would put them in plastic bags and leave the bags unsealed. I put them in Rubbermaid and leave them unsealed. Some recipes will tell you to store in an airtight container. DO NOT!!!!

DO NOT FREEZE. There are people that will say you can freeze. These cookies should never be frozen. I do not know who is freezing them. My family will eat a warm pizzella right off the iron and continue to eat them until they are gone!

These traditional Italian cookies are made with anise, but you can make other flavors. I have made vanilla, almond, and chocolate, but I know a lot of people make lots of different flavors. You can also make a savory pizzelle recipe such as lemon dill or parmesan chive.

Additionally, people will make them into waffle cones and fill them with fruit or fillings. Filling them has to be done last minute or they will get soggy. You can also make ice cream sandwiches with these cookies.

Some recipes call for anise seed. I personally do not like them with the seeds.

Additionally, some recipes call for melted butter, but I always have used vegetable oil. I think the butter would overpower the anise taste.

These cookies are pretty and make such a nice addition to your holiday table. I have seen others add food coloring and have pretty gluten-free Christmas cookies. However, I rarely use food coloring in cookies. These amazing cookies are beautiful without any additions.

Should you dust with confectioners’ sugar?

That is a personal preference. I believe most traditional recipes do not have powdered sugar, but if you want to add a little sweetness, go ahead and try it out.

My recipe should make 3-4 dozen sweet pizzelle cookies.

Finally, if you have celiac disease, one last consideration is to not use your pizzelle press for gluten-filled pizzelles. You want to have a dedicated iron if you are using regular flours to make sure you keep yourself free of gluten and cross-contamination.

• 

• 

• 

This post contains affiliate links. As an Amazon Affiliate, I do earn from qualifying purchases.

Try the Best Gluten-Free Chocolate Cake Recipe