These Italian biscuits are buttery, nutty and chocolatey. The classic combination of chocolate and hazelnuts are brought together in this recipe. A pizzelle iron is required to make these.
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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. - 02 Dec 2007 (Review from Allrecipes US | Canada)
Good but much softer than normal pizzelles. Also beware of chunkier hazelnut morsels getting stuck on the pizzelle iron - 04 Feb 2003 (Review from Allrecipes US | Canada)
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. - 28 Nov 2010 (Review from Allrecipes US | Canada)