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.Pizelle Waffle Cones

Source of Recipe

From "The Ultimate Ice Cream Book" by Bruce Weinstein


Recipe Introduction

"These cones require a pizelle iron—a round waffle iron with very shallow grooves. Electric and stovetop models are available. Look for them at baking supply stores or by mail from Bridge Kitchenware in New York City (212-688-4220)."

List of Ingredients

â—¦ ¼ cup sugar
â—¦ 1 large egg
â—¦ 5 tablespoons butter, melted and cooled
â—¦ 1 teaspoon vanilla extract
â—¦ â…“ cup all-purpose flour, sifted


Recipe

In a medium mixing bowl, beat the sugar into the egg until it is thickened and pale yellow. Beat in the butter and vanilla. Gently stir in the flour. Do not overmix or the pizelle may become tough. Allow the batter to rest at room temperature at least 15 minutes.

Lightly grease your pizelle iron with vegetable oil spray. Preheat the iron on the stove over medium heat (if you're using an electric model, follow the manufacturer's directions). Use 1 ½ tablespoons of batter for a 5-inch pizelle iron and 2 tablespoons for an 8-inch pizelle iron. Close the iron and cook the pizelle for an 8-inch pizelle iron. Close the iron and cook the pizelle for 30 seconds on one side. Turn the iron over and continue to cook until lightly golden, about 1 minute more.

Carefully peel the soft cookie off the iron and roll it around a cone-shaped mold, sealing the point. Repeat with remaining batter. The cones will harden as they cool. Remove the cones from the molds when completely cool.

Makes 4 to 6 cones