I am delighted to have created a Grain Free version of one of my favorite cookies…..Pizzelles!
The first time I had these was when I was a child, and I was not gluten free. We had a neighbor from Italy, and his mother came over from “the old country” for a visit and brought her pizzelle maker with her. I was wowed by the cookie! They are delicately crispy and have an intricate pattern. I had never had anything like them, and my own mother started making them every year for the holidays.
Every year at Christmas since having to give up grains, I have missed these cookies! Whether you are gluten and grain free or not, I think you will love them! You do need a special pizzelle maker that you can find here. But it is a great addition to you kitchen if you love cookies!
Paleo Pizzelle Cookies
Preheat your pizzelle maker by plugging it in while you mix up the cookies.
1 1/2 Cups Super Fine Almond Flour
1/4 Cup Tapioca Starch
1/4 Cup Maple Sugar
2 Tablespoons Arrowroot Flour
2 Tablespoons of Organic Shortening, plus more for brushing Pizelle Make
1/2 Teaspoon Ground Anise (Omit for a Vanilla Pizzelle)
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Sea Salt
Directions: Mix the almond flour, tapioca starch, maple sugar, arrowroot, anise and sea salt together in a medium bowl with a whisk. In a seperate bowl whisk together the eggs, melted shortening and vanilla extract. With an hand held electric mixer, blend the wet ingredients into the dry until it holds together and is thoroughly blended.
Lightly brush the pizzelle maker with melted shortening. With a tablespoon cookie scoop, scoop balls of dough onto the pizelle maker, like this:
Close the hot pizzelle maker, and press the dough firmly to spread it. Set a timer for two minutes, when the timer is done open the press gently, and remove the cookies with the tines of a fork to loosen them from the press carefully. If the press doesn’t easily open, wait a few more seconds. Cool on a wire rack, and repeat until all the cookies are made.
Makes 11 to 12 Pizzelle Cookies