Italian pizzelle biscuits are light and crispy, and are made lighter with less butter and sugar for a delicious vacation treat. Also works great with gluten-free flour!
My mom used to make these Italian pizzelle cookies over the holidays when I was growing up and my family loves them. I decided to play around with my mom’s pizzelle cookie recipe to see if I could make them with less butter and sugar. This lighter version of the traditional was delicious and mine, to be honest, you can’t tell! For more light Christmas cookies, try my White Chocolate Oatmeal Lace Cookies and Coconut Cookies.
I love baking on vacation. To ensure that I don’t eat everything I bake, I like to give the sweets to neighbors and friends. These Pizzelle Biscuits would make excellent gifts wrapped in a cute clear bag or holiday tin. I tested them with Bob’s Redmill gluten-free flour and they came out just as good, if not better.
How To Make Pizzelle Cookies
You will need a pizza maker to bake these cookies. Pizza irons work similarly to waffle irons. I recommend buying a non-stick one.
To make the pizzelle biscuits, beat the egg, egg whites, and sugar, then stir in the wet ingredients (butter, milk, and vanilla). Next, mix in the flour and baking powder. Heat the iron and lightly spray. Put 1 tablespoon of batter on each circle and press it down. Transfer to a refrigerated shelf before storage.
What is the difference between Krumkake and Pizzelle?
A pizzelle is a traditional Italian sugar cookie that is simply served or rolled into a cone and filled with fruit, cream, or ice cream. Krumkake is a thin, delicately embossed Norwegian biscuit that is usually rolled into a cone while warm and flexible.
What does pizzelle mean in Italian?
Pizzelle means “small, flat, round” in Italian, and that is exactly what Pizzelle biscuits are.
Variations and tips:
- Sub the vanilla extract for anise, orange, lemon or almond extract to change the taste.
- Spread the Nutella on one pizzelle and top with another to make a pizzelle biscuit sandwich.
- Dip a portion of the biscuit in chocolate and let it harden in the refrigerator to make a chocolate-coated pizzelle.
- You can also roll them on a dowel to form a cone before they harden.
- Rolled pizza cells can be used as cannoli clams.
- Pizzelle biscuits should keep for up to a month in a well-sealed container.
More Cookie Recipes You Will Love:
Preparation time: 10 min
Cooking time: 20th min
Total time: 30th min
Italian pizzelle biscuits are light and crispy, and are made lighter with less butter and sugar for a delicious vacation treat.
- 1 big egg
- 1 large egg white
- 1/3 Cup sugar
- 2 tablespoon melted salted butter
- 2 tablespoon Skimmed milk or milk of your choice
- 1 1/2 teaspoon Vanilla extract
- 3/4 Cup All-purpose flour, or GF flour mix
- 1 teaspoon baking powder
- Cooking spray
- 1 tablespoon powdered sugar, for the topping-out ceremony
In a large bowl, beat the egg, egg white, and sugar until thick.
Stir in melted butter, milk and vanilla.
Sift the flour and baking powder together and stir until smooth.
Heat the pizza iron. Spray iron lightly with oil.
Put about a tablespoon of batter on each circle of the iron. Depending on the iron, you may need to experiment with the amount of dough and the baking time.
Bake for about 45 to 50 seconds or until no more steam comes out of the iron.
Carefully remove the biscuits from the iron and place them on a cooling shelf.
Repeat with spray and batter.
Allow to cool completely in an airtight container before storing.
Top with powdered sugar to serve.
Portion: 2Pizzelle, Calories: 91kcal, Carbohydrates: 14.5G, Protein: 2G, Fat: 3G, Saturated fatty acids: 1.5G, Cholesterol: 25thmg, Sodium: 25thmg, Fiber: 0.5G, Sugar: 7.5G
Blue Smart Points: 4th
Green Smart Points: 4th
Purple Smart Points: 4th
sent December 14, 2020 by Gina