Pizzelle Waffle Cones

by

Saveur

POSTED August 12, 2015 (LAST UPDATED July 1, 2021)

Serves

24

Total Time

40mins

Calories

88

When these Italian wafer cookies are rolled immediately after cooking, they turn into crisp ice cream cones. Use a pizzelle maker to get these pretty patterns on your cones, or use this batter with any waffle c...

recipe-image

    INGREDIENTS


  • All purpose flour icon
    All purpose flour

    1 ½ cups (about 194 g)

  • Baking powder icon
    Baking powder

    ½ teaspoon (about 2 g)

  • Kosher salt icon
    Kosher salt

    ¼ teaspoon

  • Granulated sugar icon
    Granulated sugar

    110 g (about ½ cup)

  • Egg icon
    Egg

    3 (about 150 g)

  • Milk icon
    Milk

    ¼ cup (about 60 ml)

  • Almond extract icon
    Almond extract

    ½ teaspoon (about 2 g)

  • Vanilla bean pod icon
    Vanilla bean pod

    ½ (about 2 g)seeds of

  • Lemon zest icon
    Lemon zest

    1 teaspoon (about 4 g)

  • Unsalted butter icon
    Unsalted butter

    ½ cup (about 101 g)

  • Unsalted butter icon
    Unsalted butter

    as neededmelted

    METHOD


  • 1. Add all purpose flour, baking powder and kosher salt to a clean medium bowl
  • 2. Whisk briefly and set aside
  • 3. Add granulated sugar and egg to a clean large mixing bowl
  • 4. Beat until pale and light - 4 min
  • 5. Mix in milk and almond extract to the sugar-egg mixture
  • 6. Add vanilla bean pod and lemon zest
  • 7. Fold dry ingredients into batter
  • 8. Add unsalted butter to a clean small glass bowl
  • 9. Melt in microwave
  • 10. Add melted butter to batter and mix until just combined
  • 11. Let rest - 15 min
  • 12. Pre-heat waffle iron
  • 13. Brush with unsalted butter
  • 14. Scoop batter onto waffle cone maker
  • 15. Cook until light golden, about 1-2 minutes
  • 16. Use your fingers to wrap wafer into a cone shape while hot
  • 17. Let cool seam-side down on a baking sheet until crisp
  • 18. Serve immediately

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