I've experimented with different varieties of pizzelle recipes, but this is definitely a favorite. My dad likes to help make them so that we don't run out!—Aimee McCullen, Youngwood, Pennsylvania
- 4 eggs
- 1 cup sugar
- 3/4 cup butter, melted
- 2 cups all-purpose flour
- 1/2 cup finely chopped hazelnuts, toasted
- 1/2 cup miniature semisweet chocolate chips
- In a large bowl, beat the eggs, sugar and butter until smooth. Gradually add flour and mix well. Fold in hazelnuts and chocolate chips.
- Bake in a preheated pizzelle iron according to manufacturer’s directions until golden brown. Remove to wire racks to cool. Store in an airtight container. Yield: 3 dozen.
Originally published as Hazelnut Chocolate Chip Pizzelle in Taste of Home Christmas Annual Annual 2010, p141
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