Savory Pizzelle

3 large eggs, at room temperature
1/2 cup salted butter, melted and cooled about 5 minutes
1 cup unbleached, all-purpose flour
1/2 cup finely-grated and lightly-packed Locatelli cheese, or your favorite high-quality Pecorino Romano (Note: The tangy, slightly bold and salty flavor of Pecorino Romano is perfect for these snackers. I always use a microplane grater to get the necessary fine texture.)
1 teaspoon baking powder
1 1/2 teaspoons cracked black pepper
1 teaspoon herbes de Provence (a blend of rosemary, majoram, thyme and savory)
1 1/2 teaspoons onion powder
1 teaspoon sea salt

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