CHOCOLATE PIZZELLES

2 eggs
1/2 cup granulated sugar
1/2 cup (1 stick) butter, melted and cooled
1/2 teaspoon vanilla extract
1 1 /2 teaspoons hazelnut liqueur
1/2 cup PLUS 1 tablespoon all-purpose flour
3 tablespoons unsweetened cocoa powder
Pinch salt
Vegetable oil

In a medium bowl, beat eggs and sugar together until thick and pale yellow. Beat in butter, vanilla extract and hazelnut liqueur.

Sift flour, cocoa and salt together and slowly add to egg mixture, stirring just until flour is incorporated. Do not overmix. Let batter rest 15 minutes.

While batter is resting, heat pizzelle iron. Brush pizzelle iron with a small amount of vegetable oil.

TO COOK PIZZELLES:
Place about 1 tablespoon batter just above center of each pizzelle plate. Close cover and cook 40 seconds to 2 minutes (according to manufacturer's instructions), or until golden in color.

With a fork, tongs or small spatula remove cooked pizzelle to wire rack and let cool, or if desired, form into desired shapes (tubes, cups or cones) while hot; cool. Repeat with remaining batter.

Makes about 16 (4-inch) pizzelles
Source: Kelly Brant, Arkansas Democrat-Gazette, December 7, 2005