|Gluten Free Anise Pizzelles|
What’s the one Christmas cookie your family simply can’t live without?
For my family that one cookie has grown into a list of family classics that they NEED. Every year I do Spritz Cookies, and Thumbprints and Mexican Wedding Cookies and Gingerbreads among other treats and goodies. But if it ever came down to choosing just one cookie for Christmas, it would have to be Pizzelles.
And not just any Pizzelles. They’d have to be Anise Pizzelles because that’s the way my grandma made them. I love the anise aroma that fills the air as the batter hits the hot iron. It brings back all the childhood Christmas memories I hold so dear.
Now I’m making memories for my kids. When my teenaged daughter comes home from school on a day that I’ve been making pizzelles she recognizes the anise in the air right away.
Then the nagging begins … “Where’s my pizzelles …. I know they’re here Mama …. I can smell them”.
She knows I always keep a few on the side for her. Let’s just say pizzelles make memories and smiles.
If you don’t have a Pizzelle Iron you could pick-up the model I used in the video tutorial at Amazon by clicking HERE.
Prep time: 10 minutes
Bake Time: less than 1 minute per batch
Servings: makes 6 Dozen or 72 pizzelles
- 3 ¼ cups gluten free flour (I used 481g by weight of Bobs Red Mill 1 to1 GF blend )
- 1 tbsp + 1 tsp baking powder
- 6 eggs (room temperature)
- 1 ½ cups sugar
- 1 cup melted butter (2 sticks)
- 1 ½ tsp anise extract
- 1 tbsp anise seeds
- Stir together the flour and baking powder and set aside.
- In another bowl stir together the melted butter, anise extract and anise seeds and set aside.
- In a large bowl whisk the eggs and sugar together until well combined then add the melted butter and anise mixture.
- Add the dry ingredients to the egg and butter mixture and mix until you have a thick lump free batter.
- To make the pizzelles you should follow the instructions on your machine.
- For my machine which is a Non-Stick Cuisinart Pizzelle Iron, preheat the iron to a medium setting then use a small cookie scoop (about 1 tablespoon) to place the batter just off center towards the hinged side then close the lid and wait for the indicator light to let you know when they're done then remove them onto a wire rack to cool.
- As they cool you can stack them and store in an tight container until you’re ready to serve them.