When these Italian wafer cookies are rolled immediately after cooking, they turn into crisp ice cream cones. Watch the video to see how to make them »
What You Will Need
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Ingredients
- 1⁄2 cup plus 1 tbsp. sugar
- 3 eggs
- 1 1⁄2 cups all-purpose flour
- 1⁄2 tsp. baking powder
- 1⁄4 tsp. kosher salt
- 1⁄4 cup whole milk
- 1 tsp. lemon zest
- 1⁄2 tsp. almond extract
- 1⁄2 vanilla bean, scraped, seeds only reserved
- 10 tbsp. butter, melted and cooled
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Instructions
Step 1
Using an electric hand mixer, beat sugar and eggs in a bowl until pale yellow and thick, about 4 minutes. In a separate bowl, whisk together flour, baking powder, and salt. Stir in 3 tbsp. milk, the lemon zest, almond extract, and vanilla seeds. Gently fold in flour mixture until just incorporated, followed by the remaining milk and 7 tbsp. melted butter. Let batter rest at room temperature for 15 minutes. Heat a pizzelle iron. Working in batches, brush iron with some of the remaining butter and add 1 heaping tbsp. batter to each mold. Close cover; cook until wafers are golden, 1-1 1⁄2 minutes. Wrap each wafer into a cone shape and let harden on a baking sheet, seam side down. Serve immediately, or store in an air-tight container for 1-2 days.
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