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
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.
© 1990 Nick Malgieri. All rights reserved.