- 4 eggs
- 1/4 cup cocoa powder
- 1 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1 cup unsalted butter
- 3/4 cup ground hazelnuts
- 2 cups all-purpose flour
- 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. Sprinkle with powdered sugar.