Tuesdays with Dorie: Not-Quite Sugar Cone Pizzelles from Dorie’s Cookies

This week’s Tuesdays with Dorie recipe from Dorie’s Cookies is one that I knew from a while ago I probably wouldn’t be able to complete properly because it requires a special piece of equipment – a pizzelle maker which, in my book would need to argue long and hard as to why it deserves a place in my tiny kitchen cupboards because it really is a “one trick pony” piece of equipment.

Before we get into the details, many of you might be wondering what exactly is a pizzelle? According to Wikipedia, pizzelle “are traditional Italian waffle cookies made from flour, eggs, sugar, butter or vegetable oil, and flavoring (usually anise or anisette, less commonly vanilla or lemon zest). Pizzelle can be hard and crisp or soft and chewy depending on the ingredients and method of preparation. It can be moulded into various shapes, including in the shape of cannoli.”

They are, indeed, gorgeous but need a special appliance to make them that way. And there’s no getting around that!

Dorie says:

Pizzelles are always beautiful, but often their taste doesn’t live up to their looks. Taste rules with these. So does versatility. The inspiration was the classic sugar cone, but the reality became that and more. The reason is the brown sugar (which I think of as a flavoring here), vanilla, almond and cinnamon.

For this iteration Dorie suggests using a cone mold so you can shape the cookies when they are still warm into cones. If you don’t have the cone mold, she suggests using a glass or small bowl to mold them around to make an ice cream cone bowl. Failing that, she suggests making ice cream sandwiches. Which is exactly what I had in mind. Except that I don’t own a pizzelle maker. Hmmm. Enter…. the Sunday brocante in Nérac where I spied this:

A French waffle maker.A working waffle maker. For FIVE EUROS! SOLD!

I had seen how Gaye had made the cones with a jaffle maker (so, similar to a waffle maker but with less indentations, probably making it a bit easier to use but I was buoyed by her wonderful cones so figured for €5 I should give it a try!).

I read a few other posts about this recipe and had seen that the batter might be a tad thick to work with (especially on a waffle maker) but I went ahead and followed the instructions, expecting the have to fiddle around a bit with the recipe to get it to work. In fact, I ended up making this “à la minute” for a group of friends and the best I could do on the spot was this:

Mini waffles in a white dish.The batter was, indeed, too thick to get a thin coating in a waffle maker (I think a proper pizzelle maker would have been easier, obviously!) but I did what I could. Initially I had imagined I would make ice cream sandwiches for everyone but it wasn’t meant to be. So ice cream sandwiches were nixed in favour of a type of waffle ice cream sundae…

Mini waffles topped with ice cream.It just needs…..


Mini waffles topped with ice cream and melted chocolate.Yep, melted some dark chocolate/ orange squares and poured them on top of the ice cream. That would have been good enough but it actually hardened on contact with the ice cream and made kind of like a magic shell/ Ice Magic/ Choc Top (depending on where you are from) scenario. Soooo good. The waffles themselves were excellent – not too sweet, with a nice crispy exterior and a fluffy interior. Definitely top notch waffles.

So, did I follow the recipe? Yes, the ingredients part! But did I make the dish? Nope. Will I? Maybe if I ever get my hands on a borrowed pizzelle maker (not buying one, seriously how often would I make these?).


Get the recipe for Dorie Greenspan’s Sugar Cone Pizzelles from Dorie’s Cookies on p 258 of Dorie’s Cookies!

Dorie's Cookies on eatlivetravelwrite.com


Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!



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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.


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