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- 4 eggs
- 0.25 cup cocoa powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 tablespoon baking powder
- 1 cup unsalted butter
- 0.75 cup ground hazelnuts
- Combine the eggs, sugar, and salt, whisking until light. Melt the butter and stir it in.
- Combine all the remaining ingredients, except the hazelnuts, by sifting them together and gently folding them in.
- Gently fold in the hazelnuts at the end.
- Preheat Pizzelle iron. Spoon 1 teaspoon of batter onto each imprint. Close iron and bake for 30 seconds.
- Transfer to wire racks to cool, then dust with powdered sugar for a final touch.
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