GLUTEN FREE PIZZELLE ITALIAN TYE PLATES
This is my grandmas recipe for tye plates, the only thing I changed was the all purpose free flour to my gluten free flour blend. Note I used any where from 1 1/4 to 1 3/4 flour blend, as this thickens and gets sticker as it sits.... so the thinner the better. Also with the winter weather these flours and starches absorb with...
Provided by andrea collins
Categories Cookies
Time 15m
Number Of Ingredients 5
Steps:
- 1. Beat eggs until thick and lemony coloured
- 2. Add in the sugar beating until thick
- 3. Add in the oil continue whipping in
- 4. Add in the extract and flour blend to recipe and beat well. When adding in the flour as the note above states, start with the 1 1/4 blend, as this thickens and gets sticker as it sits. My regular recipe calls for 1 3/4 reg flour. Yesterday made these and I used 1 1/2 cups blend. Turned out very very good.
- 5. I usually let this stand for a half hour or so, and when I do that they seem to stay crisper longer. You dont have to do that with gluten free
- 6. Preheat and oil your machine, so its ready to go.
- 7. Place a teaspoonful on griddle and bake about 30 seconds, or until the colour you like.
- 8. Remove to rack and cool completely before stacking.
- 9. Place when cooled in a sealed tightly container. I use old coffee cans to store .
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Symon Scott
[email protected]These pizzelle are delicious! I love the crispy texture and the delicate anise flavor.
Ahrar Shekh
[email protected]I've never made pizzelle before, but this recipe made it easy. The pizzelle turned out perfectly and they were a big hit with my family.
Najeedah
[email protected]These pizzelle are amazing! They're so light and airy, and the flavor is perfect. I can't wait to make them again.
Zoey Perez
[email protected]I'm not sure what I did wrong, but my pizzelle didn't turn out crispy at all. They were more like soft cookies.
Kiana Kitsune
[email protected]These pizzelle are a lot of work, but they're definitely worth it. They're so delicious and they make the perfect addition to any party or gathering.
Sahil Rajpoot
[email protected]I had a hard time finding anise extract. I ended up using vanilla extract instead and the pizzelle still turned out great.
Saad hassan
[email protected]These pizzelle are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Aimely Sanchez
[email protected]I made these pizzelle for my Italian grandmother and she loved them! She said they reminded her of the pizzelle her mother used to make.
Sadaf Sarkar
[email protected]These pizzelle are a great way to use up leftover egg whites. I always have a few egg whites leftover after I make other recipes, so it's nice to have a recipe that uses them up.
Mariana Pedro
[email protected]I've made these pizzelle several times now and they always turn out great. I love that I can make them ahead of time and freeze them.
Raymond Nderitu
[email protected]These pizzelle are a little tricky to make, but they're worth the effort. I had to be careful not to overcook them, but once I got the hang of it, they turned out perfectly.
Hridoy Mahmud Hasan
[email protected]I'm not a huge fan of anise, but I still enjoyed these pizzelle. They're very delicate and the flavor is not overpowering.
Jennifer Renfro
[email protected]These pizzelle are the perfect combination of crispy and chewy. I love the anise flavor, it really makes them special.
Rithik Thakur
[email protected]I made these pizzelle for a party and they were a hit! Everyone loved them. I even had people asking me for the recipe.
Alex Mathis (AdaBarber)
[email protected]These pizzelle are amazing! I'm so glad I found this recipe. They're so easy to make and they taste delicious. I've already made them twice and I'm sure I'll be making them again and again.