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Old 11-14-2006, 09:40 AM   #1
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Pizzelles

Has anyone tried making low carb pizzelles using either the carbquick or carbalose flour? I did try one recipe last year with almond flour I believe and it didn't taste to good.

I would love to make a few this holiday season - just not sure how to go about converting the recipe. Thanks!
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Old 11-15-2006, 12:20 AM   #2
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Quote:
Originally Posted by Trying to lose View Post
Has anyone tried making low carb pizzelles using either the carbquick or carbalose flour? I did try one recipe last year with almond flour I believe and it didn't taste to good.

I would love to make a few this holiday season - just not sure how to go about converting the recipe. Thanks!
So what's the recipe (if we want to take a crack at converting it, it would be helpful to have it right here).

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Old 11-15-2006, 01:01 PM   #3
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Not fimilar with these cookies, look like an cookie from Italy?
I found this recipe:


Pizzelles


3 eggs
1/2 teaspoon anise see or extract
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/2 cup butter, melted and cooled
3/4 cup sugar

Sorry silly ol' computer would not let me paste/copy the instructions.
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Old 11-15-2006, 01:42 PM   #4
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That looks like almost exactly(oxymoron) 1/4 of the HC recipe we always made.

Last edited by Kevinpa; 11-15-2006 at 01:43 PM..
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Old 11-15-2006, 01:56 PM   #5
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I made some a few years ago. Don't remember the ingredients, and no time to hunt down the recipe right now. But they were really good. Should try to make some for the holidays. I will post it though when I find it.
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Old 11-16-2006, 08:29 AM   #6
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Yes, that is 1/2 of the recipe I have with the exception of the flavorings - mine would be 1 Tbsp (at your quantities).

I am not sure if I could just swap out the flour for carbolose, or if I would have to add anything else also.
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Old 11-16-2006, 02:11 PM   #7
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Can anyone paste the instructions?

Baked? Deep fried (I thought I remembered these were fried with a custom patterned metal thingie on the end of a stick )?
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Old 11-16-2006, 10:15 PM   #8
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I think you are thinking of rosettes.

Pizzelles are cooked in a pizzelle iron, which resembles a waffle iron. You put the batter on the iron and then close the lid. They are very thin cookies (usually anise flavored).
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Old 11-16-2006, 10:42 PM   #9
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Quote:
Originally Posted by Trying to lose View Post
I think you are thinking of rosettes.

Pizzelles are cooked in a pizzelle iron, which resembles a waffle iron. You put the batter on the iron and then close the lid. They are very thin cookies (usually anise flavored).
I think Jude was just dating herself with the pre-electric model

You know, the ones you had to heat over the cook stove after you stoked the fire........





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Old 11-17-2006, 08:47 AM   #10
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Kevin is that a pizzelle iron? It looks more like an old fashioned waffle iron. I have seen the old type of pizzelle iron that you could cook over a burner (and I suppose a fire), but they were always round, and would also make a very thin cookie.
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Old 11-17-2006, 09:17 AM   #11
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Quote:
Originally Posted by Trying to lose View Post
Kevin is that a pizzelle iron? It looks more like an old fashioned waffle iron. I have seen the old type of pizzelle iron that you could cook over a burner (and I suppose a fire), but they were always round, and would also make a very thin cookie.
I have seen fancier ones but this makes a very thin cookie. Maybe it is a waffle cookie iron but I always made my pizzelles with it and shhhhhh nobody ever knew the difference.
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Old 11-17-2006, 12:16 PM   #12
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7869pizzelle.jpg

Here's one.
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Old 11-17-2006, 12:32 PM   #13
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Here is one I found:

Pizzelles

"Do not use anise extract. Use the anise oil. You can purchase this from the pharmacy at any local drug store."

1 1/4 cups splenda
6 eggs (I use extra large)
1/8 teaspoon salt
1 cup vegetable oil
1 teaspoon anise oil (1 bottle from pharmacy)
3 cups carbalose flour

Heat electric pizzelle maker.

Beat the eggs, splenda and salt.

In small amounts, alternate adding in the flour and vegetable oil.

Add anise oil and beat until smooth.

Brush or spray pizzelle maker with a little oil ... only for the first and second one (so it dosen't stick).

Drop 1 teaspoon of batter on each of the two pizelle forms.

Pizzelle will be done when the steam stops.(about 30 to 45 seconds).

You can adjust the darkness of the pizlelle from light to dark (like mine lighter).

Place on rack to cool and harden.

You can also form into a cone when hot and the set on the rack to cool. (fill with lc ice cream, lc pudding, fruit or whatever you like).
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Old 11-17-2006, 10:18 PM   #14
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Quote:
Originally Posted by Kevinpa View Post
I think Jude was just dating herself with the pre-electric model

You know, the ones you had to heat over the cook stove after you stoked the fire........

Nice [COLOR="Blue"]waffle irons[/COLOR], Kevin! I can use them on my stove, I've been LOOKING for these! Love ya!



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Old 11-17-2006, 10:20 PM   #15
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Quote:
Originally Posted by Trying to lose View Post
I think you are thinking of rosettes.

Pizzelles are cooked in a pizzelle iron, which resembles a waffle iron. You put the batter on the iron and then close the lid. They are very thin cookies (usually anise flavored).
True, I actually had in my mind's eye those little rosettes, all dusted with icing sugar (my European heritage is showing):



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Old 11-17-2006, 10:26 PM   #16
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Now, those lovely pizzelles, they have GOT to be the original sugar/waffle cones...



They come in lovely patterns, but THESE are original Italian pizzelle (little pizzas) irons for my lovely stovetop.

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Old 11-17-2006, 10:27 PM   #17
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Quote:
Originally Posted by moonchild View Post
Here is one I found:

Pizzelles

"Do not use anise extract. Use the anise oil. You can purchase this from the pharmacy at any local drug store."

1 1/4 cups splenda
6 eggs (I use extra large)
1/8 teaspoon salt
1 cup vegetable oil
1 teaspoon anise oil (1 bottle from pharmacy)
3 cups carbalose flour

Heat electric pizzelle maker.

Beat the eggs, splenda and salt.

In small amounts, alternate adding in the flour and vegetable oil.

Add anise oil and beat until smooth.

Brush or spray pizzelle maker with a little oil ... only for the first and second one (so it dosen't stick).

Drop 1 teaspoon of batter on each of the two pizelle forms.

Pizzelle will be done when the steam stops.(about 30 to 45 seconds).

You can adjust the darkness of the pizlelle from light to dark (like mine lighter).

Place on rack to cool and harden.

You can also form into a cone when hot and the set on the rack to cool. (fill with lc ice cream, lc pudding, fruit or whatever you like).
Great! Is this a tested recipe, or a straight up conversion waiting to be tested?

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Old 11-18-2006, 12:29 PM   #18
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Originally Posted by Zuleikaa View Post
Attachment 411

Here's one.
I have made over 800 of these cookies during the past week they are not low carb and are very time consuming. I'm making them for Frank's customers, they get the pizzelles and a bottle of homemade wine every year. If you want the authentic anise flavour ask your pharmasist to order in the pure anise oil. I just have the single iron so make one at a time. My daughter-in-law is bringing some almond flour tomorrow and I'm going to experiment using eggs, anise oil, Splenda, and almond flour. I'm also making some flax crackers using the iron. I'll let you know how they turned out. I wish you could smell my house right now, The aroma of anise is lingering everywhere trying to compete with the huge pot of chili that is simmering getting itself ready for the gang returning from the Santa Clause parade tomorrow. I came up to find a new recipe for the corn bread it turned out a little too dry last year. I just made up stacks of the pizzeles covered with Nutella the children love them like that. I'll get back to you about the pizzeles made with almond flour but it won't be till Monday. Have a wonderful weekend love Carole
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Old 11-19-2006, 09:01 AM   #19
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I would try a small batch first. The one I tried last year had almond flour and it was not good.

I may try one of the above suggestions today and see how it goes.
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Old 11-19-2006, 05:31 PM   #20
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What about this one: Looks pretty easy to use.

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Old 11-19-2006, 08:43 PM   #21
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That looks pretty much like mine.

I tried a small batch today using the carbalose and a bit of resistant wheat starch and they were great. I think they came out to about 3 carbs a piece. The texture was good, too. They taste just like Christmas!

Thanks for the help everyone.
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Old 11-19-2006, 08:56 PM   #22
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That looks pretty much like mine.

I tried a small batch today using the carbalose and a bit of resistant wheat starch and they were great. I think they came out to about 3 carbs a piece. The texture was good, too. They taste just like Christmas!

Thanks for the help everyone.
Could you post the exact recipe you used? I'm dying to try these!!

TIA
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Old 11-19-2006, 09:43 PM   #23
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I was trying to do just 1/3 of the original recipe I had which called for 6 eggs. I need to get more anise extract and will try to do a full batch which will hopefully turn out as well. Anyway this is what I ended up with today:

2 eggs
1 cup carbalose
2 1/2 Tbsp Resistant wheat starch
1/2 cup splenda
1/3 cup butter melted and cooled
1 1/3 tsp baking powder
2/3 Tbsp anise

Beat eggs and add in sugar gradually. Beat until smooth. Add cooled margarine and anise. Sift flour and baking powder. Blend into egg mixture until smooth. Drop by spoonful on to pizzelle press and cook for 30 seconds or till desired color. Should make close to 20 cookies.
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Old 11-20-2006, 03:52 PM   #24
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I am Italian and I pizzelle's!

My mom makes me some every year!
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Old 11-21-2006, 09:56 PM   #25
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Soooooooooooooo, I was scratching my head and wondering if I could whip some of these up in my waffle iron (if I pick up one more piece of kitchenalia, my DH is going to explode! He can barely wend his way through my little galley as it is! ) and I kind of reached the conclusion that these pizzelles need to be thin and crispy, so it probably wouldn't work...then again, I could try, couldn't I?

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Old 11-21-2006, 10:35 PM   #26
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[COLOR="Red"]I had no idea what a Pizzlle was/is! Learning something new.

I do think I've seen pictures of the fancy pizzlle irons.[/COLOR]
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Old 06-20-2007, 09:13 PM   #27
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TryingtoLose - have you tried any more of these? I just ordered a pizelle iron and want to be ready to try it out when it comes. Do you need anise oil or will the anise extract work as well? Also, were you able to roll them or make into bowls using the Carbalose and RWS?

I don't suppose you're making them again real soon (and could post a picture) are you?
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Old 06-21-2007, 10:46 AM   #28
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Quote:
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TryingtoLose - have you tried any more of these? I just ordered a pizelle iron and want to be ready to try it out when it comes. Do you need anise oil or will the anise extract work as well? Also, were you able to roll them or make into bowls using the Carbalose and RWS?

I don't suppose you're making them again real soon (and could post a picture) are you?
My mom makes these every Christmas, and you have to have the anise oil, which I understand you can only get at a pharmacy??? (well, at least in the little town I grew up in, you do!)
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Old 06-21-2007, 05:01 PM   #29
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Thanks Cindy. Would the Lorann anise oil be the same as the kind you get at a pharmacy? I'd think it would work but I wonder how much to use. In the recipe Trying to Lose posted it 2/3 Tbsp. anise. I don't know if that's extract or oil. Seems like it would be way too much oil - anyone have an idea on how much Lorann oil to use? Kevin? Help!
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Old 06-21-2007, 05:11 PM   #30
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I'm thinking it would depend on how potent you liked your anise. To me 2/3 tsp. LorAnns sounds about right for 20 full size pizzelles.
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