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Italian Pizzelle Recipe

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4.2 from 86 reviews

Traditional Italian Pizzelle are delicate, crisp waffle cookies flavored with anise or vanilla. Made with simple ingredients and cooked in a special pizzelle iron, these cookies have a light, crispy texture perfect for serving at holiday gatherings or any time you want a sweet, crunchy treat.

Ingredients

Dry Ingredients

  • 1 ½ Cups all-purpose flour (180 Grams, spooned and leveled)
  • 1 Teaspoon baking powder
  • ¼ Teaspoon salt

Wet Ingredients

  • 3 large eggs
  • 1 Cup fine granulated sugar (200 Grams)
  • ½ Cup canola oil (or vegetable oil)
  • 1 Teaspoon anise extract (or vanilla extract or some of each)

For Cooking and Finishing

  • Cooking spray (or oil for greasing)
  • ¼ Cup powdered sugar (optional for dusting)

Instructions

  1. Preheat the Pizzelle Iron: Preheat your pizzelle iron according to the manufacturer’s instructions. A double pizzelle maker that produces 4 ½-inch pizzelles is ideal for this recipe.
  2. Prepare Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt until uniformly combined. Set aside.
  3. Beat Eggs: In a large bowl, use a whisk to lightly beat the eggs until they are slightly frothy.
  4. Add Sugar and Oil: To the beaten eggs, whisk in the sugar until fully incorporated. Then add the canola or vegetable oil along with the anise or vanilla extract, mixing well.
  5. Combine Wet and Dry Ingredients: Gently fold the dry flour mixture into the wet ingredients until combined. The batter will be thinner than cake batter, resembling pancake batter in consistency.
  6. Grease the Pizzelle Iron: Lightly spray the preheated pizzelle iron with cooking spray or brush with a small amount of oil to prevent sticking before cooking the first pizzelle.
  7. Portion the Batter: Using a medium cookie scoop or about 1 ½ tablespoons, drop batter onto each pizzelle iron design carefully to cover the pattern evenly.
  8. Cook the Pizzelles: Close the iron and cook the pizzelles for approximately 1 minute and 10 seconds, or until they begin to brown and are crisp on the outside.
  9. Transfer to Wire Rack: Use a spatula to lift the cooked pizzelles from the iron onto a wire rack to cool. They will initially be soft but will crisp as they cool down.
  10. Repeat Cooking: Continue this process with the remaining batter, ensuring the iron remains greased as needed.
  11. Cool and Dust: Once all pizzelles are cooked and cooled to room temperature, optionally dust them with powdered sugar before serving.

Notes

  • If you prefer, substitute vanilla extract for anise extract or use a combination of both to adjust flavor.
  • Make sure to grease the pizzelle iron between batches to prevent sticking and ensure even browning.
  • The batter is thinner than cake batter but do not overmix, as it can toughen the texture.
  • Store pizzelles in an airtight container once cooled to maintain their crispness.
  • Use a spatula carefully to avoid breaking the delicate cookies when transferring from the iron.

Find it online: https://justsosavory.com/italian-pizzelle-recipe/