Title: Pizzelle
 Categories: Cookies, Italian
      Yield: 6 Servings
 
      4 lg Eggs
      1 c  Granulated sugar
    1/4 ts Salt
    1/2    Unsalted butter
      2 c  All-purpose flour
    1/4 c  Cocoa powder
    1/2 ts Cinnamon
      1 tb Baking powder
    3/4 c  Ground hazelnuts
 
  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.