From My Paleo Patisserie, by Jenni Hulet. Yields about 10 small pizzelle-sized cones.

2 Tbsp palm shortening or ghee
1 large egg
1 large egg white
1/4 cup (50 g) firmly packed maple sugar
2 tsp vanilla extract
3/4 cup (75 g) almond flour
3 Tbsp arrowroot flour
1/4 teaspoon salt

• Preheat a pizzelle or waffle cone maker.
• Melt the shortening in a small saucepan and allow to cool slightly.
• In a medium-sized bowl, whisk together the whole egg, egg white, sugar, vanilla, and melted shortening until smooth.
• Add the flours and salt and 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 to 60 seconds or until the cookie is done.
• Place the cookie on the countertop and immediately shape it into a cone 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. If it doesn’t crisp up once cooled, then you know it needs to cook longer. If your machine browns the cookie more on one side than the other, flip the cookie halfway through the cooking time for more even browning.
• The cones are best eaten the day they are made.

Flavor variations:

• Hazelnut. Replace the almond flour with an equal amount of hazelnut flour.
• Chocolate. Use just 1 tablespoon of arrowroot flour and add 2 tablespoons of cocoa powder.