Pizzelle Alle Nocciole
Delight your senses with the nutty, buttery aroma of *Pizzelle Alle Nocciole*, a classic Italian waffle cookie infused with the rich flavor of hazelnuts. This recipe pairs the delicate crispness of traditional pizzelle with the warm, toasty essence of hazelnut flour or finely ground toasted hazelnuts, creating a dessert that’s both light and decadent. With just a handful of simple ingredients—like creamy melted butter, a kiss of vanilla, and pantry staples—these golden, lacy cookies come together in under an hour, making them perfect for holiday gatherings, coffee breaks, or an elegant homemade gift. Use your pizzelle press to craft each intricate, snowflake-patterned cookie, and enjoy them as-is, or roll them into cones for gelato. Easy to make and irresistibly delicious, these hazelnut pizzelle are sure to become a family favorite!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Granulated sugar
- 4 large Eggs
- 115 grams Unsalted butter, melted and cooled
- 2 teaspoons Vanilla extract
- 100 grams Hazelnut flour or finely ground toasted hazelnuts
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, hazelnut flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer or whisk until the mixture is pale and slightly thickened, about 2-3 minutes.
Add the melted and cooled butter and vanilla extract to the egg mixture. Mix well to combine.
Gradually add the dry ingredients to the wet ingredients, stirring gently until a smooth batter forms. Be careful not to overmix.
Preheat your pizzelle maker according to the manufacturer's instructions.
Spoon about 1 tablespoon of batter onto the center of each pizzelle plate. Close the lid and cook according to the pizzelle maker's directions, usually about 30-60 seconds, or until golden brown.
Carefully remove the pizzelle using a spatula and transfer to a wire rack to cool completely. If a crispier texture is desired, allow them to cool in a single layer without stacking.
Repeat the process with the remaining batter, greasing the pizzelle maker lightly if necessary.
Store the cooled pizzelle in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 55 mg | 2% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 6.6 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 50 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
