Pizzelle Waffle Cones
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...
- All purpose flour
1 ½ cups (about 194 g)
- Baking powder
½ teaspoon (about 2 g)
- Kosher salt
¼ teaspoon
- Granulated sugar
110 g (about ½ cup)
- Egg
3 (about 150 g)
- Milk
¼ cup (about 60 ml)
- Almond extract
½ teaspoon (about 2 g)
- Vanilla bean pod
½ (about 2 g)seeds of
- Lemon zest
1 teaspoon (about 4 g)
- Unsalted butter
½ cup (about 101 g)
- Unsalted butter
as neededmelted
INGREDIENTS
- 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
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
