Pizzelle Cookies Grain Free Recipe 425

PALEO PIZZELLE RECIPE

Steps:

• Put the coconut oil in a small pan and set it to melt.
• Gather all the ingredients and preheat your pizzelle maker. These mix together pretty quickly and once the pizzelle maker is warm, you'll want to get started.
• In a small bowl, sift the dry ingredients together - flours, spices, salt and soda.
• Beat together the eggs, syrup and vanilla until light and fluffy. Add coconut oil and mix well.
• Slowly add in the dry ingredients and stir until just mixed. The mixture will be a bit stiff.
• Grease your pizzelle maker and follow the instructions for your particular maker. With mine, I place a tablespoon of batter just behind the center mark on each side of my pizzelle maker. The maker makes two at a time.
• Place the Paleo pizzelles immediately onto cooling rack. They'll stiffen and crisp as they cool. If you like them a bit chewy, don't press the top of the pizzelle maker down all they way and be generous with how much batter you use. After some experimentation, you'll figure out how you like the pizzelles the best.
• With my sized maker, this recipe will yield between 15-18 pizzelles.

PIZZELLE COOKIES (GRAIN FREE) RECIPE - (4.2/5)

Steps:

• 1. Beat the eggs and sugar together. Add the butter and anise and mix well 2. In another mixing bowl, combine the flour, arrowroot and baking soda 3. Combine the two bowls until smooth 4. Once the iron is hot, spoon a tablespoon of batter into center of each pattern on the iron. 5. Press down for about 8-10 seconds until golden 6. Use a metal spatula to remove each cookie and place them on a cooling rack. Let them cool in a single layer so they can harden and become crisp. 7. To make these in the oven, I would spoon out batter on a parchment lined cookie sheet and bake at 350 until golden brown.

GRANDMA'S ITALIAN PIZZELLE COOKIES

Steps:

• Preheat a pizzelle iron according to manufacturer's instructions.
• Beat eggs, sugar, and butter together using an electric mixer. Add flour and extracts; beat until combined.
• Spray the inside of iron lightly with cooking spray.
• Drop batter by teaspoonfuls into the center of each pizzelle grid. Close lid and bake until steam stops and cookies are light golden brown, 45 to 60 seconds.
• Peel pizzelle off using a fork and lay flat on a newspaper. Sprinkle with powdered sugar while warm and let sit for 1 minute. Dust the other side. Repeat with remaining batter to make about 30 cookies.

PIZZELLES IV

Steps:

• Preheat the pizzelle iron.
• In a medium bowl, mix together the eggs and sugar. Slowly add melted butter, vanilla, and anise extract, while mixing. Stir in the flour, baking powder, and anise seeds. If a thicker cookie is preferred, add 1/2 cup more flour.
• Drop cookies by rounded tablespoons onto the center of the grid. Close the iron and cook until steaming stops. This could take 30 to 90 seconds, depending on the iron used.