Hi Lynne! You ask an interesting question. Using a bread flour in a recipe like this would give the cookie a stronger structure. It's also likely that it absorbed more liquid so that the batter was on the thicker side. Unlike if you were to make a cake with bread flour, pizzelles wouldn't become chewy due to the higher protein content. In fact, many people prefer to use bread flour in cookies for the stronger, (sometimes crunchier) texture. Your Fiori twist sounds positively divine! Annabelle@KAF

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