Pizzelle alle nocciole ed alla cioccolato
Adapted from Great Italian Desserts by Nick Malgieri
- 4 large eggs
- 1 cup sugar
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter
- 2 c flour
- 1/4 c cocoa powder
- 1/2 tsp cinnamon
- 1 Tbsp baking powder
- 3/4 cup ground hazelnuts (we used these directions for roasting)
- olive or vegetable oil
Whisk together eggs, sugar, and salt. Melt and stir in the butter. Sift together flour, cocoa, cinnamon, and baking powder and stir to combine. Stir in hazelnuts.
Heat a pizzelle iron over medium heat. Brush on a bit of oil. Quickly spread about 2 Tbsp of batter across the iron (may depend on the size of iron); close and press firmly to distribute the batter. (I read somewhere else that you shouldn't press, but I wound up with a very thick batter and couldn't get any uniformity without pressing.) Cook for 30-40 seconds. Remove to a cooling rack.
Store in a wax-paper-lined tin.