These are very pliable when warm, and you can roll them to make Cannoli shells, dessert bowls, or ice cream cones.
INGREDIENTS | YIELDS 24 COOKIES
- ½ cup unsalted butter
- 3 eggs
- 1 teaspoon vanilla, or a few drops of anise oil
- 2/3 cup sugar
- 2 cups gluten-free flour mix
- ½ teaspoon xanthan gum
- 1 teaspoon baking powder
- Pinch of salt
Preheat Pizzelle iron. Melt butter; set aside.
Whisk eggs in a large bowl until frothy. Add vanilla and sugar; beat well. Add melted butter; blend thoroughly.
Beat in dry ingredients.
Pour batter onto Pizzelle iron; bake according to manufacturer’s directions.