Recipe by Pat K.
"These are thin waferlike cookies and you must have a pizzelle iron to make them. The Italians call them "Pizzelle Alle Nocciole"."
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I thought this recipe was excellent. I wanted to leave out the hazelnuts since I was making a separate batch of hazelnut pizzelles. I also like to make sure I have some that those with nut allergies can enjoy. So I left out the hazelnuts but added 1 tablespoon of vanilla extract.
I made these the other night and they stick to the iron.
Good but much softer than normal pizzelles. Also beware of chunkier hazelnut morsels getting stuck on the pizzelle iron
I left out the hazelnuts and added a little extra cinnamon. The batter was very easy to work with and the recipe made about fifty 4" pizzelles in my Cuisinart Pizzelle Press. I cooked them on the highest setting (5) and they came out perfect. They come out a little soft and harden as they cool....One less egg makes them a less soft and they seem to taste better if you make them the night before. Try putting marshmallow fluff or peanut butter between two of them and make delicious sandwich cookies.
loved these cookies! i borrowed my mom's pizzelle maker for these and they taste just like my great aunts and grandmother made. for me, these cookies just scream christmas. thank you!!!
I loved this recipe. They’re very good with powdered sugar on top!
I made these because my husband thinks all cookies should be should. they were ok but I wasn't that impressed. They were easy to make but I do prefer that old-fashioned anise flavored pitzelles I remember as a kid!! I think if they were a little more chocolate-ly maybe I would like them. But husband really likes so they will be made again but I may add mini chocolate chips and see what happens.
Followed the recipe and they turned out ok-- wasn't a fan of the flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 203
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