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.