Pizzelle

When it comes to the holidays these Italian Pizzelle have always got to make an appearance! They’re thin and crispy, buttery but light, and have the most delicious vanilla and anise flavor. If you’re not familiar with anise it has a sweet licorice taste and it’s what gives these cookies their authentic flavor!

Pizzelle literally translates as ‘small, flat and round’ and you might also see them called Ferratelle which refers to the iron they are made on. They come in pretty patterns and can be used in all sorts of ways.

Dust them in powdered sugar and wrap them in bags for holiday gifting or shape them into bowls or cones and fill them with your favorite ice cream! You can even adapt the flavor to anything you like and better yet they are so easy and fun to make!

Looking for more fun holiday cookies? Check out my Gingersnap Cookies, White Chocolate Peppermint Cookies, or my Stained Glass Cookies they’re so much fun to make!

What you need to make this recipe

Anise seeds – traditionally these cookies are often flavored with anise. It’s a beautiful sweet spice that just smells of the holidays but you can adapt the flavor to your preference. Ground cinnamon would be a great alternative.

Vanilla – this is another traditional flavor for these cookies but you can experiment with all kinds of flavors. Check out all of the extract flavors in the baking section of the supermarket and choose your favorite. You can also opt for a little splash of liqueur!

Butter – you can also use vegetable oil or shortening but it will change the texture and taste slightly. I find I get the best results with melted unsalted butter!

Oil – it’s important to lightly brush or spray oil over the pizzelle iron so you can remove them with ease. Be careful not to add too much though or they’ll be greasy instead of crisp. If you add a little too much dap off any excess with a paper towel.

Pizzelle Iron: An electric pizzelle iron makes this cookie so easy to make. 

How to make Pizzelle

1. Mix together the dry ingredients except sugar.

2. Beat the eggs and sugar together until pale and thick.

3. Add in the melted butter.

4. Fold in the dry ingredients.

5. Add a little cookie batter to a hot and greased pizzelle iron, close, and cook until golden.

6. Let cool on a wire rack then dust with powdered sugar.

Pro tips for making this recipe

• Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
•  I find that placing a spoonful of batter just slightly off-center closer to the hinge helps the batter spread evenly keeping the pretty pattern right in the center.
• If your batter seeps out of the sides you’ve likely put too much in or placed the batter too close to one side. One heaping tablespoon is all you need!
• Transfer the cookies to a wire rack to cool, they’ll seem soft straight from the iron but cool and crisp up very quickly.
• Do not stack them on top of each other to cool or they will turn soggy they must lie flat in an even layer on a wire rack.
• If you want to shape the cookies into bowls, cones, or cannoli you must do it straight from the iron while they are still hot and pliable.

Frequently Asked Questions

How do I keep my Pizzelles crispy?

The best way to keep pizzelle cookies nice and crisp is to make sure they are cooled completely before storing or stacking. They’re best stored wrapped in aluminum foil but you can also use plastic bags, containers, or cookie tins once cooled.

Do I need to grease the iron first?

Yes, grease the iron lightly by either brushing or spraying it with oil. This stops the cookies from sticking to the iron without turning greasy!

What’s the best Pizzelle maker to buy?

Traditionally Pizzelle are made in small round or square non-electrical irons similar to a waffle iron but with beautiful patterns such as flowers and snowflakes. If you can’t get your hands on a traditional iron you can buy modern electrical pizzelle makers that are fairly inexpensive and easily found online.

What’s the best way to serve them?

These cookies are so delicious simply dusted in powdered sugar but there are so many other ways to serve them.

While they are still hot and pliable you can shape them into bowls, cones, or cannoli shapes and fill them with ice cream, whipped cream, chocolate sauce, and fresh berries. You can also half dip them in chocolate and add some festive sprinkles. The list is endless, you can make so many fun and delicious desserts!

How do I shape them?

To turn the pizzelle into fun shapes it’s not nearly as hard as you may think it’s actually super simple.

Bowls – simply place the hot pizzelle straight into a small bowl or cup. Within seconds the cookies will harden and take its shape. Remove them to a wire rack to cool completely.

Cannoli – if you have cannoli or pastry tubes then those would be perfect for wrapping the hot pizzelle around. If you don’t have one however you can use a small rolling pin or wooden dowel to wrap them around and you’ll get the same effect. Again, as soon as they are shaped transfer them to a cooling rack.

Cones – you can do this by folding them into a cone shape yourself or use something cone-shaped to wrap them around!

How long do they last, can they be frozen?

Wait until the Pizzelle have cooled completely and then wrap them in aluminum foil or in a cookie tin. They’ll keep nice and crisp for weeks! You can also freeze the cookies in batches then just thaw completely before serving.

If you’ve tried this Pizzelle recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!