Pizzelle alle Nocciole ed alla Cioccolata

Chocolate-Hazelnut Pizzelle

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Preparation info

  • Makes about


    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

Although you need a special type of waffle iron to make these (Pizzelle Chef — see Sources of Equipment and Ingredients), it is well worth the trouble and expense to find one. Either leave the pizzelle in disks, divide them into fourths with a sharp knife after they are baked, or mold them around a cylinder, like a thick wooden spoon handle or cone, for easy cannoli shells or ice cream cones. Work quickly; the pizzelle become crisp as they cool. This is loosely based on a recipe by my friend Anna Teresa Callen.


  • 4 large eggs
  • 1 cup sugar
  • ¼ teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter
  • 2 cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • ¾ cup hazelnuts, ground


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 the pizzelle iron and place 1 teaspoon of batter on each imprint. Close the iron and bake for 30 seconds. Cool on racks.