Pizzelle Waffle Cones

by

Saveur

POSTED Wed, 12 August 2015

Serves

24

Total Time

40 MINS

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 194.4 g)

  • Baking powder icon
    Baking powder

    ½ teaspoon (about 2.5 g)

  • Kosher salt icon
    Kosher salt

    ¼ teaspoon (about 0.71 g)

  • Granulated sugar icon
    Granulated sugar

    110 g (about ½ cup)

  • Egg icon
    Egg

    3 (about 150 g)

  • Milk icon
    Milk

    ¼ cup (about 60 g)

  • Almond extract icon
    Almond extract

    ½ teaspoon (about 2.2 g)

  • Vanilla bean pod icon
    Vanilla bean pod

    ½ (about 1.5 g)seeds of

  • Lemon zest icon
    Lemon zest

    1 teaspoon (about 3.8 g)

  • Unsalted butter icon
    Unsalted butter

    ½ cup (about 100.8 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 batter
  • 6. Add vanilla bean pod and lemon zest to the batter
  • 7. Fold dry ingredients into batter
  • 8. Add unsalted butter to a clean small glass bowl
  • 9. Melt
  • 10. Transfer content of small glass bowl to batter and mix
  • 11. Let rest - 15 min
  • 12. Pre-heat
  • 13. Brush with unsalted butter
  • 14. Scoop onto waffle cone maker
  • 15. Cook until light golden
  • 16. Wrap
  • 17. Let cool until hard
  • 18. Serve immediately

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