Deliciously crisp savory herb infused pizzelles, perfect for any dip or just on its own.
Yield: 18 to 20 Pizzelles
70 grams Almond Flour
100 grams Tapioca Starch
1/2 tsp onion powder
1/2 tsp salt
85 grams Italian Butter, melted
2 tsp Baking Powder
2 Organic Eggs
1 tsp Hazelnut Extract
Rosemary . . . the sky’s the limit
Using medium size bowl lightly beat organic egg. Then add hazelnut extract and melted butter and beat until well blended.
Using a separate bowl sift the almond flour, tapioca starch, onion & baking powder together. Set aside half of the flour mixture.
Combine together in one bowl, but only using half of the flour mixture. Once well blended, add 2nd half of flour mixture until you have a smooth batter.
Preheat pizzelle maker as per manual instructions. Put a hefty tablespoon of batter in center of pattern and bake for only a few seconds. Lift up top and at this point you may sprinkle on desired herb flavor such as caraway seeds or rosemary. Press down again and cook until golden brown (around 45 to 50 seconds, may take longer based on machine.)