1 cup potato flour
2/3 cup rice flour
1/2 cup powdered sugar
2/3 cup Botticelli Light in Taste OliveOil
1/3–1/2 teaspoon anise extract (or lemon zest or vanilla)
- Pre-heat the pizzelle iron per the manufacturer’s instructions.
- In a medium-sized mixing bowl, sift and combine the potato, rice flours and powdered sugar. Set aside.
- In a separate small bowl, combine and whisk the eggs, olive oil and anise extract. Combine the wet and dry mixtures. Stir until the batter becomes consistent.
- Lightly grease the pizzelle iron with cooking oil and place a small dollop (teaspoon sized) amount of dough. Close the iron (our iron has clamps, which helps to keep the cooking even). The pizzelle should cook until you hear the sizzling sound subside. Open the iron and remove. You may need to allow the pizzelle iron to heat up again before starting the next batch.
Source: Low Sodium Blog