Grandmom Irene Lauria-Zippilli’s Pizzelles


6 Eggs

1 1/2 Cups Sugar

1 Cup Butter- melted and cooled

2 Teaspoon Vanilla- OR 1/4 Teaspoon Anise Oil

3 1/4 Cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

4 Teaspoon Baking Powder


Beat eggs, adding sugar gradually until smooth.

Add cooled melted butter and vanilla or anise flavoring.

Sift flour and baking powder together and gradually add to mixture. Blend well.

Drop by teaspoon on hot pizzelle iron. When done use fork to place on wire rack to cool. OR wrap around cannoli tube and place on rack to cool.

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