Title: Pizzelle Alle Nocciole
Categories: Cookies, Italian
Yield: 6 servings
4 lg Eggs
1 c Granulated sugar
1/4 ts Salt
1/2 Unsalted butter
2 c All-purpose flour
1/4 c Cocoa powder
1/2 ts Cinnamon
1 tb Baking powder
3/4 c Ground hazelnuts
WHISK THE EGGS WITH THE SUGAR and salt until light. Melt the butter and
stir in. Sift together all the remaining ingredients except the
hazelnuts
and fold in. Stir in the hazelnuts last. Heat Pizzelle iron and place 1
teaspoon of batter on each imprint. Close iron and bake 30 seconds. Cool
on
racks.
