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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