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Diana’s Gluten Free Pizzelles & Cannoli Dip

Diana’s Gluten Free Pizzelles & Cannoli Dip

Diana’s Gluten Free Pizzelles & Cannoli Dip

Must have a Pizzelle Machine to make these.

Yield: approximately 60 Pizzelles according to the size you make them


6 Eggs

1 1/2 Cups Sugar

1 Cup Butter- melted and cooled (2 sticks) 

2 Tsp. Vanilla or 2 Tsp. Anise Extract or 1/4 Tsp. Anise Oil

3 1/4 Cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour* 

*If using REGULAR FLOUR use 3 1/2 Cups

4 Teaspoon Baking Powder


Melt the butter in a glass measuring cup in the microwave and set it aside to cool while you prepare the batter.

 In a small bowl measure flour and baking powder together, gently mix and set aside.

In large bowl beat eggs, adding sugar gradually until smooth.

Add the cooled melted butter and vanilla or anise flavoring.

Gradually add the flour and baking powder mixture to the batter a little at a time and blend well.  It will be like a thick pancake batter.

Plug in the pizzelle machine and as it begins to heat up rub a little butter on the top and bottom grids. This is to season the girds so the batter won’t stick. You should only need to do this at the beginning because there is a lot of butter in the batter to keep the pizzelles from sticking. (If you notice that they are sticking a little repeat applying a little butter on the top and bottom grids again.) When the machine is hot and ready drop a full teaspoon of batter, in the center, of each pizzelle circle in the hot pizzelle iron. (I have also used a 1 tablespoon cookie scoop for my batter and it works really well.)  Do not put too much batter or it will come out of the machine and make a mess!  The pizzelles will cook quickly once the iron is hot….maybe 30/45 seconds. When they are done use your fingers and a fork to place them on a wire cookie rack to cool and get hard.  

If you want to make cannoli shells take a hot pizzelle right off the grill, put on a plate, and quickly roll it around a cannoli tube.  Turn so the folded side is down and leave on the plate until cool and hard.…repeat until you have the number of cannoli shells you want.


Cannoli Dip:

I found the recipe for this Cannoli Dip on line at Allrecipes. 

This makes a LOT of dip, great for a crowd.  But for a smaller group you can cut it in half.  It is so DELICIOUS you’ll want to eat it with a spoon!!!!

To serve you will need Pizzelles - Homemade, or store bought, broken into pieces for dipping. Some stores sell cannoli pieces just for dipping!  You could also use broken up waffle cones (the kind you use for ice cream) or graham crackers!

Ingredients Needed for Dip:

2 - Cups Ricotta Cheese

1 - 8 oz. Package of Cream Cheese

1 1/2 - Cups Confectioners’ Sugar

1 - Teaspoon Vanilla Extract

1 - Cup of Mini Chocolate Chips  (I use Ghirardelli)

Directions for the Dip:

Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla.  Mix well until sugar is completely incorporated.  Fold in the 1 cup of Ghirardelli Mini Chocolate chips.  Cover bowl with plastic wrap and refrigerate until chilled… least 10 minutes.

Note:  When we make our homemade Pizzelles we sometimes make a few Cannoli Shells and fill them.  HOWEVER…..this recipe is NOT as thick as a filling.  Look online as there are many great Cannoli Filling Recipes that strain the Ricotta to get out the excess water.  I am just to lazy to do all that work so we use this!   LOL

Watch the full video HERE!

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