Author: Laura Shoemaker, Flying M Coffee Garage, Nampa, ID
Serves: 45 3" pizzelles
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
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.
Follow the instruction for you pizzelle 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 pizzelle circle.
Close press and cook for about 40-50 seconds, depending on the desired color. Carefully pull off press and let cool.
Note: Brown teff can be used to make a more rustic, coarsely textured pizzelle. To make almond brown teff pizzelles omit the lemon zest and replace lemon extract with almond extract. Replace the ivory teff flour with brown teff flour.
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.