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Preheat your pizzelle iron.
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Sift the flour, baking powder and cinnamon into a mixing bowl. Add the salt and whisk well to combine, set aside.
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In the bowl of a stand mixer beat eggs for about 4 minutes until thick. Gradually beat in sugar followed by melted butter and vanilla.
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Add the flour mixture in 2-3 batch, mixing on low in between each until combined.
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Place a rounded Tablespoon of batter into the center of each pizzelle form. You may want to position the batter a little towards the back of the form if you find that it pushes the batter up when you close the lid.
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Close the pizzelle maker and check after about 20 seconds. You can close for another 10 seconds or until the cookie is golden brown.
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Use a spatula to move the finished cookies onto a flat cooling rack. Once all of the cookies are done and cooled spread a thin layer of caramel on one and top with another.
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Store the cookies in an airtight container in the refrigerator.