Pizzelle Alle Nocciole

Recipe by Joseph Mininni
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READY IN:
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 - - - - - - - - - - - - - - - - -
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