Pizzelle Alle Nocciole

Recipe Ingredients

4 cups	792g / 27oz	Eggs (large)
1 cup	198g / 7oz	Granulated sugar
1/4 teaspoon	1.3ml	Salt
1/2		Unsalted butter
2 cups	125g / 4.4oz	All-purpose flour
1/4 cup	27g / 1oz	Cocoa powder
1/2 teaspoon	2.5ml	Cinnamon
1 tablespoon	15ml	Baking powder
3/4 cup	177ml	Ground hazelnuts

Recipe Instructions

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.

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK

Source:
Mario Batali

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