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.
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|Serving Size: 1 Serving (269g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 304 (45%)|
|Amt Per Serving||% DV|
|Total Fat 33.8g||45 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 725.4mg||223 %|
|Sodium 992.3mg||34 %|
|Potassium 447.1mg||12 %|
|Total Carbohydrate 68.5g||20 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 65.3g|
|Protein 28g||40 %|
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Calories per serving: 681
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