Pizzelle are crisp, waferlike Italian cookies. To make them, you need a pizzelle iron, which is available in specialty kitchen shops. You can buy ready-made pizzelle in Italian bakeries and fine food stores, but homemade ones are worth the work.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2003
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.)
Nutritional facts <b>Per pizzelle:</b> about
- Sodium 85 mg
- Protein 3 g
- Calories 165.0
- Total fat 9 g
- Cholesterol 47 mg
- Saturated fat 4 g
- Total carbohydrate 20 g
- Iron 9.0
- Folate 10.0
- Calcium 2.0
- Vitamin A 6.0