Page 122 - 2016TOHCookbook

Gluten-Free Pizzelles
Rollins Canning Family | GEORGETOWN, MA
“This popular recipe has been in my family for generations, straight from Italy. When my husband developed a gluten allergy a few years ago, I developed this gluten-free version after much trial and error, so we could all continue to enjoy them. Everyone who has sampled them cannot tell the difference from the original, or some say they are better!” SUSAN ROLLINS CANNING
INGREDIENTS
Makes 5 to 6 dozen
4 cups gluten-free baking flour (not all-purpose flour)
4 teaspoons baking powder
1⁄2 cup (8 tablespoons) unsalted butter, melted and cooled 1⁄2 cup vegetable oil
6 large eggs
1 1⁄2 cups granulated sugar
2 to 3 teaspoons anise extract
PREPARATION
1. Heat the pizzelle iron according to manufacturer’s instructions.
2. In a bowl, sift together the flour & baking powder; set aside. In another bowl, stir together the butter and oil; set aside.
3. Place the eggs and sugar in a large bowl. Using a handheld mixer fitted with the beater attachment, beat the eggs and sugar on medium speed until creamed. Add the butter mixture and anise and beat on low until combined. Add the flour mixture and stir until well blended and thick.
3. Spray the top and bottom of the iron with nonstick cooking spray. Add about 1 teaspoon dough per pizzelle and cook until brown, 1 to 2 minutes, depending on desired level of brownness. Use a spatula to gently remove the pizzelles from the iron and let cool on a baking sheet. Repeat with remaining dough, spraying the iron before each subsequent batch.
4. The pizzelles can be placed on top of one another once set and cooled. Wrapped well, they can keep for a few weeks.
PAGE 110 | UMASS DINING