Pizzelle

While still on the path of Gluten Free pastries Lori keeps producing some great stuff. She purchased a Pizzelle Press and has been going nuts with it. Her first batter recipe included the same all purpose flour substitute ratio as the Carrot Cake. While still warm she was able to fold and curl them to proper shapes for filling. As we were shopping for dinner last night we spotted Almond Flour on the shelf. Adding the milled blanched almonds into the flour ratio took the recipe to whole new level. The nutty flavor and texture gave the Pizzelles exactly what was need to make the perfectly rounded in flavor. Leaving them uncovered to cool in the refrigerator dried them out just enough to have a perfect crisp. I cannot stop snacking on them. A savory version is in the making.