Ingredients

Makes about 20 waffle cups

　　1 cup water

　　3 tablespoons vegetable oil

　　1 tablespoon lightly beaten egg white

　　¼ teaspoon almond extract

　　1 cup all-purpose flour

　　⅔ cup confectioners sugar

　　2 tablespoons finely ground blanched almonds

　　6 tablespoons powdered milk

　　

Special Equipment

an electric pizzelle maker, 2 large (3½") ramekins, and 2 small (2½") ramekins

　　

Step 1

Blend all ingredients in a blender at low speed until totally smooth, about 1 minute. Chill batter, covered, 1 hour.

　　

Step 2

Heat pizzelle maker and lightly brush top and bottom with oil. Pour a generous tablespoon batter on each side (left and right) of pizzelle maker and spread quickly with back of a spoon to cover molds. Close cover and cook until golden, about 1½ minutes.

　　

Step 3

Working quickly (the pizzelle is pliable only while still hot), peel off 1 pizzelle and fit into 1 large ramekin, then press a small ramekin inside to shape pizzelle. Shape second pizzelle using second pair of ramekins. Remove ramekins when waffle cups are hardened, about 2 minutes. Make more waffle cups with remaining batter.

　　Cooks' note:

　　Waffle cups keep in an airtight container at room temperature 3 days.