1 cup (130 g) lightly packed almond powder

3/4 cup (115 g) unbleached all-purpose flour

1/2 cup (105 g) sugar

1/4 cup (60 ml) vegetable oil

2 tbsp (30 ml) almond liqueur (amaretto)

3 eggs

1 pinch salt

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.

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