Makes 24 Pizzelle
- 1 cup almond flour
- 1 cup millet or brown rice flour
- 1/4 sugar in the raw
- 2 eggs
- 2 tablespoons Colavita Extra Virgin Olive Oil
- 1 1/2 Tablespoons Chia seeds
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Optional: 1 Tablespoon anise seeds
- Crack the 2 eggs into a large bowl.
- Using a handheld mixer, beat the eggs and gradually add the 1/4 cup of sugar. Beat until the mixture foams up and the sugar is incorporated into the eggs.
- Add the Colavita Olive Oil and continue mixing.
- Add the Chia seeds, vanilla extract, baking powder, salt and anise seeds (if you're using them). Mix to combine.
- Now add in the flours, 1/2 cup at a time. If you would like to use more or less of a certain flour, that's fine, just make sure that you total 2 cups of flour. Mix until a dough forms.
- Your dough should be slightly sticky, but you should be easily able to roll it into small balls without it sticking to your fingers. If the dough is too moist, add more flour, 1/8 of a cup at a time.
- Heat up your pizzelle iron and form the dough into small balls, slightly smaller than golf ball sized. You can play with what size suits you best (based on what size your pockets are!).
- Press the dough balls into the forms on the interior of the iron, like you're making waffles. The iron will beep when your cookies are finished (they take about a minute to cook). Remove them carefully (I like to use a spatula) and place them flat on a plate to cool.