Pizzelles - Brown Butter - Almond Pizzelles
Prep time
Cook time
Total time
These crispy thin cookies make great cones for ice cream or sandwich cookies or plain with some tea.
Author: Ash
Serves: 24
Ingredients
- 4 egg whites at room temperature
- ⅔ cup coconut sugar or plain white granulated sugar
- 3-4 drops almond extract(optional)
- ⅓ tsp vanilla extract
- ⅓ tsp salt
- ⅓ cup almond flour
- ⅓ cup all purpose flour
- 4 tbsp browned butter or melted butter
- Few tbsp of melted butter
Instructions
- Preheat the pizzelle maker.
- In a mixing bowl, whip the egg whites with sugar, almond extract, vanilla extract and salt. Whip for a minute until lightly frothy.
- Add the almond and all purpose flour and the melted butter and mix everything until well combined.
- Brush the pizzelle maker with some butter and pour a tbsp of the batter and cover, cook for 3 minutes.
- Take it out and put it on a cooling rack. It gets crispier very quick, so if you plan to make a cone, make it immediately before pouring the next batch.
- You can store these in an air tight container and stays for long.
Notes
Few Options:
You can make these gluten free by substituting the all purpose flour with coconut flour, buckwheat flour or oat flour. You will be compromising a bit on the taste but not a lot.
Here you can even substitute the butter with coconut oil or vegetable oil. Again the butter is a great flavor inducer.
You can add coconut flakes, chocolate chips, powdered spices, grated orangerind and lemon for the extra flavoring.
Once cool, pack in airtight containers and they stay good for a while.
TIPS TO MAKE A PERFECT PIZZELLE:
Make sure to brush some melted butter on both sides of the griddle before pouring the batter.
Do not pour a lot or a little. A tablespoon is good.
Let the pizzelle heat up and turn to green light before you add another batch of batter. That way it will cook well.
After it cooks, always put it on a cooling rack so that it crisps up.
You can make these gluten free by substituting the all purpose flour with coconut flour, buckwheat flour or oat flour. You will be compromising a bit on the taste but not a lot.
Here you can even substitute the butter with coconut oil or vegetable oil. Again the butter is a great flavor inducer.
You can add coconut flakes, chocolate chips, powdered spices, grated orangerind and lemon for the extra flavoring.
Once cool, pack in airtight containers and they stay good for a while.
TIPS TO MAKE A PERFECT PIZZELLE:
Make sure to brush some melted butter on both sides of the griddle before pouring the batter.
Do not pour a lot or a little. A tablespoon is good.
Let the pizzelle heat up and turn to green light before you add another batch of batter. That way it will cook well.
After it cooks, always put it on a cooling rack so that it crisps up.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2015/12/22/brown-butter-almond-pizzelle/