Pizzelle Recipe

A close up of a stack of pizzelle cookies with a glass of milk in the background

Thin, crisp, buttery Pizzelle Cookies are easier to make than their gorgeous appearance might suggest. You can even use them for cannoli shells! Flavor them with anise or your favorite extract.

Course Dessert

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings pizzelles

Calories 87kcal

Author John Kanell

Equipment

Pizzelle iron
Vegetable oil

Ingredients

1¾ cups all-purpose flour (210g)
2 teaspoons baking powder
¼ teaspoon salt
3 large eggs
¾ cup granulated sugar (150g)
½ cup unsalted butter (113g), melted and cooled slightly
1½ teaspoons vanilla extract
1½ teaspoons anise extract (optional)
Powdered sugar for serving

Instructions

Preheat the pizzelle iron.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, beat the eggs and sugar on high for 3-4 minutes or until thicker and light yellow.
Mix in the melted butter, vanilla, and anise if using.
Add the dry ingredients to the wet and mix until just combined.
Brush the pizzelle iron lightly with oil or spray with nonstick spray.
Add a heaping tablespoon for each pizzella into the hot iron. Place the batter just behind the center, closer to the hinge, then close and cook for 60-90 seconds or until golden.
Let the pizzelle cool on a wire rack. Lightly dust with the powdered sugar before serving.

Notes

Make a couple of test pizzelle to start. While some pizzelle presses have two wells, I recommend starting with just one at a time until you get the hang of it. Each press will cook at different rates, so learning how quickly you need to move will be imperative to your success. Generally speaking, they cook very quickly, so be ready with a spatula and cooling rack before you start!
Make sure the press is preheated before you start. Much like pancakes, pizzelle need to start cooking immediately when the batter hits the pan to achieve the right color and texture. You can always test to see if your iron is hot by splashing a few drops of water on the iron—it should sizzle and evaporate almost immediately.
If you skip the anise flavoring altogether, I recommend increasing the amount of vanilla to 1 tablespoon for added flavor.

Nutrition