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I have a delicious and accidental recipe for you guys today!! Recently, my sister and I were experimenting with AIP crackers of various kinds and we kept trying our hands at a graham cracker. Somehow in that process, we ended up with these pizzelles! Frankly, I don’t even care about the graham crackers anymore!
For those that aren’t familiar, a pizzelle is an Italian waffle-style cookie. They can be hard and crispy or soft and chewy, eaten plain or sandwich-style with some kind of cream or spread between two of them. They can also be rolled when they are still warm to make cannoli shells or ice cream cones. I’ve been eating mine with fresh fruit, ’cause summer!
- Mix all the ingredients, except the water.
- Add the water three tablespoons at a time until the dough can be formed into small balls that easily keep their shape without crumbling.
- Take two tablespoons of dough and form into small ball, flatten slightly and place in pizzelle maker following the pizzelle maker's directions until all the dough is cooked - or -
- Flatten the small balls between parchment paper and roll out until pizzelle thin. Use a spatula to carefully transfer to a cast-iron skillet. Cook over medium-high heat for 1 minute per side.
- Use a spatula to move pizzelles to a cooling rack and enjoy!