A nice thin treat with some powered Monk Fruit or make as a bowl for your favorite goat or coconut ice cream!
Yield: 18 to 20 Pizzelles
70 grams Almond Flour
100 grams Tapioca Starch
85 grams Italian Butter (melted)
2 tsp Baking Powder
2 Organic Eggs
2 tsp Anise Extract
1 tsp Almond Extract
60 Grams Monk Fruit Sweetener (using spice grinder to make into powder)
Using medium size bowl add organic eggs and monk fruit powder until well mixed, (for a couple of minutes), add anise, almond and melted butter, beat until well blended.
Using a separate bowl sift the almond flour, tapioca starch & baking powder together, set aside half of the flour mixture.
Combine all together in one bowl, but only use half of the flour mixture, blend all together well, then add 2nd half of flour mixture, blend until you have a smooth batter.
Preheat pizzelle maker as per manual instructions, put a hefty tbsp. of batter in center of pattern, bake until golden brown, around 45 to 50 seconds may take longer based on machine.