Pizzelle alle Nocciole ed alla Cioccolata

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