Hazelnut Pizzelle

Makes 28 pizzelle

1¾    cups unbleached, all-purpose flour
½      cup finely ground, blanched hazelnuts
         (2 ounces)*
2       teaspoons baking powder
3       large eggs
¾      cup granulated sugar
8      tablespoons (1 stick) unsalted butter,
        melted and cooled to room temperature
1      tablespoon hazelnut liqueur
2      teaspoons pure vanilla extract

Nutritional information per pizzelle:
Calories 93 (44% from fat) • carb. 11g • pro. 2g • fat 5g sat. fat 3g • chol. 29mg • sod. 42mg • calc. 10mg • fiber 0g

1. Put the flour, ground hazelnuts and baking
powder into a small bowl and whisk to combine; reserve.
2. Put the eggs and sugar into a medium bowl.
Using a hand mixer, mix until thickened. While
mixing on low, gradually add the melted butter
hazelnut liqueur and vanilla extract and mix
until combined, about 15 seconds. Add the
flour mixture and blend until just combined,
about 10 to 15 seconds; do not overmix.
(Alternately, this can be done by hand with
a whisk – be sure there are no lumps in
the batter.)
3. Preheat the Pizzelle Press in the closed
position with the browning control adjustment
set to your desired doneness.
4. Once the green indicator light illuminates, use
the measuring scoop to dollop batter onto
the center of each pizzelle circle. Close cover
and lock to begin the cooking time. The green
indicator light will turn off and re-illuminate
when pizzelle are ready. Use silicone-tipped
tongs to remove the pizzelle and carefully
transfer to a flat cooling rack. Repeat with
remaining batter.
*Grind nuts as finely as possible without turning into nut butter. This can be done easily
in a Cuisinart® Food Processor or Mini-Prep®
Plus Chopper/Grinder. You may wish to add a
tablespoon of the sugar from the recipe to the
nuts when chopping. If it doesn’t seem fine
enough, then use a fine mesh strainer to sift
before mixing with other ingredients.