- Serving Size: 1 (51.8 g)
- Calories 161
- Total Fat - 6.8 g
- Saturated Fat - 2 g
- Cholesterol - 79.9 mg
- Sodium - 61 mg
- Total Carbohydrate - 21.6 g
- Dietary Fiber - 1 g
- Sugars - 14.3 g
- Protein - 4.3 g
- Calcium - 49.1 mg
- Iron - 1 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Finely chop 1 cup of the hazlenuts and set aside
In a food processor, process remaining 1/2 cup nuts until very fine, but not oily
In a medium bowl, stir together the ground nuts, flour, cocoa and baking powder; set aside. In a separate bowl, beat eggs on the high speed of an electric mixer, gradually add the sugar and mix until thick and yellow. Stir in the melted butter and vanilla. Gradually stir in the flour mixture, just mixing enough to combine.
Heat up the pizzelle iron until a drop of water dances on the surface, then slightly reduce heat. Drop 1 rounded tablespoon of batter for each cookie. Close the lid and bake for about 2 minutes, depending on your iron. Turn cookie out and trim
Cut warm cookies into quarters then cool on paper towels
To make glaze; combine till smooth, icing sugar, cocoa powder, vanilla and enough milk to make a glaze.
Dip rounded edges of cooled pizzelle into glaze, then into reserved chopped nuts
Place pizzells on wire racks until glaze is set
Tips & Variations
No special items needed.