- In a bowl, combine the almond powder and flour. Set aside.
- In another bowl, combine the remaining ingredients with a whisk until smooth. Stir in the dry ingredients until just moistened.
- Preheat the pizzelle iron. For each pizzelle, use about 1 tbsp (15 ml) of batter (or follow the manufacturer’s instructions). Close the device and cook for 1 minute or until lightly golden brown. Remove the pizzelles with tongs and cool on a wire rack.
- The pizzelles will keep in an airtight container for 2 weeks at room temperature or 3 months in the freezer.
If desired, dip the pizzelles in tempered milk chocolate and sprinkle with finely crushed toasted almonds.
Chocolate-coated pizzelles will keep for about 6 weeks in an airtight container.