150 g / 5 oz butter
3 tablespoons icing sugar
3 eggs, separated
6 tablespoons plain flour
extra virgin olive oil
For this recipe, you need an Italian waffle iron (electric ones are available). These have shallow round molds about 18 cm / 7 inches in diameter and are marked with a crisscross pattern or ‘waffle’. They are sold in specialty kitchen stores and catering providers.
Take the butter out of the refrigerator 1 hour before you need it. Cut it into small cubes and leave it in a bowl to soften it. With a wooden spoon, beat the butter until it forms a smooth cream. Add the sugar and beat.
Add the egg yolks one at a time, beating with a balloon to form a smooth paste. Beat the egg whites until stiff, then gently fold them into the mixture with a metal spoon.
Heat waffle iron on both sides over medium heat. Brush the griddle with olive oil. Spread a 2mm / 1/16 inch thick layer of the dough on the waffle iron. Close the griddle, put it on the fire, and cook for 1 minute on each side. Remove the cialde with the tip of a knife and form a cone while it is still hot.