Pizzelle Waffle Cones

by

Saveur

POSTED 12 August 2015 (LAST UPDATED 7 April 2020)

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


  • Plain flour icon
    Plain 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 g)

  • 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 plain 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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