This gluten free pizzelle recipe makes sweet, digestive cookies that are traditional for the holidays and special occasions, when the cookie plate is passed. Too often those with gluten sensitivities have to pass, but not with this cookie. It has the taste and lightness of regular pizzelle wafer cookies without the gluten that can cause pain.
We made these cookies for Sarah’s wedding last year. They were easy to serve to guests without fear of cross contamination. All the guests were served gluten-free pizzelles. We served three kinds of gluten free pizzelle cookies, these traditional anise seed pizzelles, a chocolate pizzelle, and a gingerbread pizzelle cookie at the wedding. They were a hit.
Pizzelle cookies also look stunning on a cookie plate. They make a beautiful neighborly gift during the Holidays and fit securely in a 5 inch round decorative cookie tin. Since they require special equipment they are not common in cookie swaps and bake sales. This allows your cookies to stand out from the common.
To make these cookies you will need a pizzelle iron like this or this, or a Krumkake iron. These specialty waffle irons last a long time and are often passed down to the next generation. Non-electric versions are the traditional pizzelle iron. They are heavy-duty tools that last for generations.
Tips for perfect gluten free pizzelles
Gluten free pizzelles are a little thicker than traditional pizzelles. This thickness is necessary to hold the cookie together without the gluten. Don’t aim for a very thin wafer or your cookie will fall apart.
Preheat the pizzelle iron for at least 15 minutes before beginning to bake the gluten free pizzelles. The iron plates must be hot so that the pizzelles don’t stick. Test the heat by sprinkling a few droplets of water on the preheated plates. The water should dance and sizzle when it hits the plate.
Place the pizzelle dough near the back of the center of the pizzelle iron. The design of the pizzelle clam shell pushes the dough forward under pressure. By placing the dough toward the back of center your final cookie will be centered on the iron’s plate giving you the most beautiful and centered design.
Trim the cookies when they come off the iron and are still hot. If you wait for them to cook the gluten-free pizzelles may shatter when the trim is removed.
The cookies should be medium brown or lighter when they come off the grill. Darker cookies tend to be drier. Pale cookies can easily be rolled with a cone to make cannoli for filling with cream, or dishes for serving ice cream.
Cookies may be quartered to make smaller wafers for garnishes or appetizers. Cut the wafers when the pizzelle is still warm to avoid shattering the cookies.Print
Gluten free Christmas cookies are a must during the holidays when so many friends and family members are sensitive to gluten. Don’t let them feel left out when the cookie tray is passed. Do be careful of cross contamination when preparing food for allergy sufferers. Make gluten free cookies on day when no other baking is planned. Use a parchment paper boundary to prevent cross contamination with baking sheets where the kitchen is not ordinarily dedicated to gluten free baking.
- ½ cup butter, melted
- 3 eggs, beaten
- ¾ cup sugar
- 2 tablespoons anise or fennel seeds, crushed
- 1 cup almond flour
- ½ cup gluten-free all purpose flour
- 2 teaspoons baking powder
- In a medium bowl mix together butter, eggs, and sugar. Beat with a whisk until fully blended.
- Crush anise or fennel seed with mortar and pestle to release flavor. Add anise seed to the batter. Mix well.
- Add almond flour , gluten-free flour blend, and baking powder. Mix well.
- Chill the dough for 1 hour.
- Preheat pizzelle iron.
- Take tablespoon size pieces of dough. Drop by the spoonful onto the pizzelle iron toward the back of center. Close the pizzelle iron. Bake for 2 minutes or until the pizzelle reaches the correct doneness for you. The lighter the pizzelle the easier it is to roll into a cannoli.
- Remove the pizzelle from the iron. They will be fairly limp and delicate when removed from the pizzelle iron. If desired shape them now or place on cooling rack to crisp and cool. Repeat with remaining dough.
- Store in airtight container. Will last for 2 to 3 weeks at room temperature, if stored in an airtight container. Freeze for longer storage. Will keep for 3 months in the freezer without loss of quality.
Serve with coffee. Supports healthy digestion. This cookie is a good finish for a rich meal.
Keywords: Gluten-free, anise seed, Christmas Cookies
More gluten free pizzelle recipes
Traditional pizzelle recipes made with wheat
The Sweetest Season
Find more seasonal cookie recipes for your cookie exchange here at the Sweetest Season.