Italian Nutty Pizzelles
6 eggs
3 cups flour
1 cups sugar
2 Tbsp. Vanilla or anise
1 cup margarine, melted (do not use more or substitute oil)
4 tsp. Baking powder
1 cup of walnuts, chopped or use pecan meal (its already finely chopped)

Beat eggs, adding sugar gradually. Beat until smooth. Add cooled margarine and vanilla or anise. Sift flour and baking powder. Blend into egg mixture until smooth. Dough will be sticky enough to be dropped by spoon.
Add chopped walnuts or pecan meal. Bake in Pizzelle Baker. Makes approximately 60 pizzelles.