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Italian Pizzelle Cookie Recipe by Bella Gluten-Free

Traditionally you use anise extract a licorce flavoring. I like to use vanilla or lemon extract for a lighter version. 

Servings: Makes 24 servings.  •   Prep: 10 mins  • Total: 25 mins


1 1/2Bella Gluten-Free All Purpose Baking Mix

2 tsp baking powder

3 large eggs

3/4 cup of granulated sugr

1 TBL extract such as anise, vanilla or lemon. 

1/2 cup butter or butter alternative, melted

Confectioner's sugar for dusting


With Bella Gluten-Free All Purpose Baking Mix pizzelle cookies are back on the table.


15 minutes


Mix it Up
Warm up a pizzelle press and spray lightly with cooking spray.

• In a medium bow,l whisk together Bella Gluten-Free All Purpose Baking Mix  and baking powder. Set aside.

• With stand mixer or with a hand mixer, beat eggs and sugar together for 1-2 minutes.

• On low speed, add vanilla and melted butter to egg mixture in a steady stream and mix for 15 seconds.  Add dry mixture to wet and blend just until combined. Your batter will resemble a sticky dough.

• Using 2 spoons form a pecan size dough ball and add to the grid of the hot press. Repeat. Close press and cook for about 1 minute or until light indicated cookies are done. Lift corner of the pizzelle with a rubber spatcula and transfer to a plate. Lightly dust with confectioner's sugar. Pizzelle cookies can be stored in an air tight container for several weeks.