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Lemon Teff Pizzelle

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Lemon Teff Pizzelle
Brown teff can be used to make a more rustic, coarsely textured pizzella. To make almond brown teff pizzelle omit the lemon zest and replace lemon extract with almond extract. Replace the ivory teff flour with brown teff flour.
Serves: 45 3" pizzelle
  • 3 eggs
  • 1 cup sugar
  • ½ cup butter, melted
  • 1 teaspoon lemon extract
  • zest of one lemon
  • 2 cups ivory Maskal Teff™ flour
  • ¼ cup tapioca flour
  • 1½ teaspoons baking powder
Special Equipment Needed:
  • Pizzelle Press
  1. By hand or in a stand mixer beat eggs slightly. Mix sugar, lemon zest, and extract into the eggs until combined. Add melted, but not hot butter. Add flours and baking powder. Mix until smooth.
  2. Follow the instruction for you pizzella press or preheat your press to a medium heat. For a three inch mold place about one tablespoon worth of batter into the center of each pizzella circle.
  3. Close press and cook for about 40-50 seconds, depending on the desired color. Carefully pull off press and let cool.

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