I grew up in North Carolina eating a thin, crisp black walnut cookie. Distinctively aromatic in flavor, black walnuts are native to North Carolina, and even commercially available black walnut products largely come from wild harvested nuts, which are literally tough nuts to crack. In fact, black walnut shells are used as commercial abrasives. These pizzelle harken to that set of flavors and textures but with the herbaceous depth of nettle. Not too sweet, they make a superb accompaniment to cheese, and an even better one to ice cream.