Preparation:
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 Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds. Cool on racks.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK | 