Hazelnut Chocolate Pizzelle

On rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven until fragrant, about 15 minutes. Place nuts on tea towel; rub briskly to remove as much of the skins as possible. Let cool. In food processor or using knife, chop finely. Set aside.

In saucepan over medium heat or in microwave, melt butter. Whisk in sugar, then eggs, 1 at a time; whisk in hazelnut liqueur.

In small bowl, whisk together flour, cocoa and baking powder. Add to egg mixture; stir until smooth. Stir in hazelnuts to form stiff but sticky batter.

Preheat iron over medium heat. Spoon heaping 2 tbsp (25 mL) batter into centre; close lid and lock handles. Cook, turning iron once, until pizzelle is crisp and pulls away easily from iron, about 45 seconds. Using fork to lift edge, transfer to rack. Let cool; trim off excess around edge. Repeat with remaining batter. (Make-ahead: Let cool completely. Divide in half; wrap each stack in plastic wrap. Store at room temperature for up to 3 days or freeze in airtight container for up to 3 weeks.)

Additional information :

Tip: If pizzelle are soft after thawing, place in single layer on rimmed baking sheet; bake in 300°F (150°C) oven until crisp, about 5 minutes.

Source : Canadian Living Magazine: November 2003