Beat eggs and then add sugar and beat well.
Add melted margarine or butter.
Gradually add the mixture of flour and salt.
I then add about ¼ cup of the Galliano. You can add whatever amount you like.
I use a Kitchen Aid with the hook because there is a lot of flour in this recipe and the dough gets heavy, not a regular electric beater.
Refrigerate overnight or for a few hours to marinate the flavors.
Drop a big teaspoon in each pizzelle design. I have a 5 inch pizzelle iron.
I time the pizzelle for about 15-20 seconds.