THIS MESS IS OURS
While they are smaller than traditional waffle cones they're the perfect size for an ice cream social. One gigantic scoop of ice cream and a few toppings nestle perfectly into each perfect little cone.
– ghee – egg – egg white – firmly packed light brown sugar – vanilla extract – blanched almond flour – tapioca flour – salt
Preheat a pizzelle maker with 4 ½-inch molds.
If solid, melt the ghee in a small saucepan and allow it to cool slightly.
In a bowl, whisk together the whole egg, egg white, sugar, vanilla and melted ghee until smooth. Add flours and salt, whisk until smooth again. Let the batter rest for about 5 minutes.
Scoop 1 tablespoon of the batter onto the center of the pizzelle/waffle cone maker. Close the lid and cook for 30–60 seconds or until the cookie is done.
Place the cookie on the countertop and immediately shape it with a cone roller or by hand. Hold the cone on the roller until it feels like it will hold its shape. It will set quickly as it cools.
The cones are best eaten the day they are made, but can be stored in an airtight container for up to 24 hours before loosing their crispness.