- Dish type
- Biscuits and cookies
A classic Italian biscuit made baking a vanilla biscuit batter on a pizzelle iron. There's an alternative recipe for chocolate pizzelles below.
120 people made this
- 3 eggs
- 150g caster sugar
- 110g unsalted butter, melted
- 1 tablespoon vanilla extract
- 225g plain flour
- 2 teaspoons baking powder
MethodPrep:15min ›Cook:35min ›Ready in:50min
- In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sieve together the flour and baking powder and blend into the batter until smooth.
- Heat the pizzelle iron and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds or until steam is no longer coming out of the iron. Carefully remove biscuits from the iron. Cool completely before storing in an airtight container.
- For chocolate pizzelles, add 4 tablespoons cocoa sieved together with flour and baking powder, 4 tablespoons more sugar and 1/4 teaspoon more baking powder. The iron must be well oiled to start and then brush on more as needed.
Make perfect cookies every time with our How to make cookies guide!
Reviews & ratingsAverage global rating:(155)
Reviews in English (127)
Where did you get a puzzle iron from? I have been looking but cannot find anyone in the UK that sells them.-08 Dec 2014
Ever since misplacing my original Pizzelle recipe, I've been on the lookout for a suitable substitute. While this one is a bit different, it's been requested as a 'cookie jar staple' by my husband ever since first tasting them at Christmastime. A few tips I've stumbled upon while making these: The recipe doubles easily (triple it and the batter gets stiffer as it sits). Fill a large pastry bag (or even a large zip-top baggie) with batter to squeeze desired amount onto iron (eliminates the sticky spoon-fingers situation). The vanilla is interchangeable with other extracts; I've tried almond, black walnut, lemon, orange and rum. Also, additions of nuts can be sprinkled on the raw batter just prior to baking; I've used sliced almonds with almond extract, pecans with rum extract and walnuts with black walnut extract. And yesterday I added a few mini chocolate chips to an orange-flavored batter. Delicious!-09 Mar 2006
Good Recipe, exactly the same as the one that comes with the cuisinart Pizelle maker. I found using 4 Eggs versus 3 makes a better dough, not as thick, leading to more uniform cookie sizes.-25 Apr 2005
Our basic pizzelle recipe is flavored with the universally popular vanilla. You may vary the taste by using other flavors such as anise, almond or lemon extract.
1¾ cups all-purpose flour 2 teaspoons baking powder 3 large eggs ¾ cup granulated sugar ½ cup unsalted butter, melted 1 tablespoon vanilla extract or anise extract
Nutritional information per pizzelle: Calories 60 (40% from fat) &bull carb. 8g &bull pro. 1g &bull fat 3g &bull sat. fat 2g &bull chol. 22mg &bull sod. 17mg &bull calc. 3mg &bull fiber 0g
1. Preheat the Cuisinart® Pizzelle Press on Setting 3 while preparing the batter. 2. Place flour and baking powder in a small bowl and stir to combine reserve. 3. Place eggs and sugar in a medium bowl. Using a Cuisinart® SmartPower&trade Hand Mixer, mix on medium speed for 1 minute, until thickened. 4. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 to 15 seconds do not over mix. It may be necessary to lightly brush both the top and bottom grids with a flavorless vegetable oil or melted vegetable shortening before baking. 5. Use the spoon provided to scoop the dough, about 1½ &ndash 2 teaspoons, and drop onto one of the patterned cookie grids repeat to make a second cookie. Close the lid and lock. The red indicator light will come on. When the red indicator light goes out and the green indicator light comes on, the pizzelle are ready. 6. For a lighter colored pizzelle, bake for a shorter time for darker pizzelle, add a few more seconds. 7. Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely. Warm pizzelle may be wrapped around the dowel provided to form cannoli shells. Completely cooled pizzelle may be dusted with powdered sugar before serving.
Variations: Marble Pizzelle: Add 2 ounces finely chopped bittersweet or semisweet chocolate to the batter. Bake as directed.
Lemon-Vanilla Pizzelles, Take 1
Growing up, there were several cookies that graced our Christmas tins every single year without fail. Wedding cookies, decorated sugar cut-outs, date-nut pin wheels, pizzelles…. Some traditional cookies I have kept, such as the wedding cookies and painted sugar cut-outs. Some, mostly those involving dried fruits, I have left behind. I have never made pizzelles before because they require a special iron, but my mom was coming to visit to help me bake and decorate for the holidays, so I asked her to bring her pizzelle iron. I also asked her if she would mind if we tried a different recipe. Not because I don’t love our family recipe, because I do, but rather because, me being me, I wanted to try other recipes and techniques.
This is not a definitive recipe so much as an entry into a journal of my experiments with pizzelle making. There will be more because I loved using the iron and am excited to get my own (hint, hint Santa). They are experiments because while I am enjoying the results, I am not satisfied yet. And experiments also because I have always thought I would prefer pizzelles with lemon (to those made with anise, which is what I grew up with), but I don’t think I found the right flavor balance yet. One further issue is that I want to understand why my grandmother’s recipe very strictly calls for shortening, with the admonition to never use butter or oil–and yet every pizzelle recipe I find uses butter (and indeed, when you see how little is in the cookie, you would expect to prefer a buttery cookie). I have always wondered if it was an economic issue–maybe she perfected the right balance of ingredients for using with the cheaper shortening.
For my first experiment, I turned to Nancy Baggett’s The International Cookie Cookbook. This pizzelle recipe’s greatest flaw is that pizzelles ought to keep well, making them an ideal Christmas cookie, but these have gotten kind of chewy in their tins–and a pizzelle should be crispy, not chewy. (Some recipes suggest storing in paper bag, but others say sealed container, leading me to wonder if the difference is in the recipes, in which case I strongly prefer tins to bags my dogs are more tempted to get into!) When they first cooled off the iron their texture was wonderful. My mother and I both noticed that the batter was quite thick, thicker than my grandmother’s batter, which leads to the question of whether the pizzelles might be somehow denser and therefore chewier.
The lemon flavor was too faint for me as well, so I tried adding lemon oil but somehow (maybe my oil is getting old?) it did not translate as well as additional zest would have. So next time I am increasing the zest as well. I am also wondering what fresh Tahitian vanilla beans might do for them…. But for now, here is recipe number one, definitely worthy of being made and served the same day without storing.
What is a Pizzelle?
Pizzelle are a traditional Italian waffle cookie made from eggs, sugar, anise (or vanilla), butter or oil and flour. The word “pizzelle” means small, flat and round….which is actually, exactly, what the cookie is.
How do you make the perfect Pizzelles?
The secret to perfect Pizzelles is really in the ingredients used and the technique in which they’re blended together. Be sure that the sugar and eggs are beaten until light in color and fluffy before adding the dry ingredients slowly to the mixture. That will help the batter come together smoothly without any lumps
- Melt the butter and set aside.
- Using a hand mixer, beat the eggs and sugar until light in color and fluffy.
- Add the melted butter, salt and anise, if using.
- Whisk together the flour and baking powder. Fold into egg mixture.
- Heat pizzelle iron.
- Place 1 heaping tablespoon of batter into the center of the design and bake until golden brown, approximately 1 minute.
- Transfer to a cooking rack and repeat with remaining batter.
If you prefer to skip the butter, you can make this pizzelle recipe with oil. Simply replace the butter with the same amount of vegetable or canola oil in the recipe.
When the cookie Pizzelles are still warm you can roll them up and use them as pizzelle cannoli shells or fill them with chocolate chips….that’s our favorite!
INGREDIENTS YOU WILL NEED
To make your easy Pizzelle cookies you will need the following ingredients:
- anise flavor or vanilla extract (You can also use other flavoring like lemon, orange or our favorite….chocolate!)
- baking powder
What does a Pizzelle taste like?
The most traditional flavoring for a classic Pizzelle recipe is anise extract or anise seed which taste a bit like black licorice. If you don’t like the anise flavor you can use just about any flavor you like by substituting the anise with vanilla extract, lemon zest, orange, chocolate or even cinnamon.
The very BEST Pizzelle recipe here does not taste like licorice because I use vanilla and a bit of lemon zest for a nice, clean balance of flavor that’s light and sweet.
HOW TO MAKE IN ADVANCE
This easy pizzelle dough is extremely versatile and comes together quickly in about 5 minutes. But if you need to plan ahead, you can make the dough in advance and store in an airtight container for up to three days in the refrigerator.
Allow the dough to come to room temperature before beginning the cooking process.
HOW TO FREEZE
The simple answer…..yes, you can freeze your baked pizzelles wrapped in plastic wrap and stored in an airtight container for up to 3 months. BUT, once your pizzelles have been thawed from frozen they may be a bit more brittle than freshly made pizzelles.
What is the best Pizzelle maker to buy?
Oh my gosh, guys….this was a puzzler for me. I read so many reviews before I pulled the trigger and bought not one, not two….not three…..but four pizzelle irons to test out and I was so disappointed with all of them, except one.
All three thumbs down pizzelle irons caused my dough to stick even though they boasted a superior non-stick surface. And then they were tricky to clean. One of them even died during a batch of pizzelles and I had it plugged in for about 15 minutes.
So, the winner for me was the CucinaPro Polished Pizzelle Maker without the non-stick surface. I was so shocked because I was certain that my pizzelle dough would stick to it since it was shiny and new! NOT ONE Pizzelle stuck to that iron and they lifted right off without any stubbornness whatsoever. This was the best pizzelle maker of the whole batch!
These are seriously the best pizzelles outside of an Italian bakery and are so incredibly easy to make. The hardest part about the whole thing was waiting for the cookies to bake so we could eat them still warm from the pizzelle iron!
If you’re looking for even more easy cookie recipes, you have to try THESE family favorites:
- are a holiday classic!
- These Gooey Butter Cake Cookiesare one for the record books.
- No Bake Peppermint Bark Cookiesare like the best treat ever. …without going to the mall. recipe for every single holiday all year long.
Want even more easy classic recipes? I share all the behind the scenes and kid approved meals over on Instagram…be sure to follow us!
|¾||cup granulated sugar|
|1||stick (½ cup) unsalted butter|
|1||teaspoon vanilla extract|
|1 ½||cups flour|
|2||teaspoons baking soda|
1. Beat the eggs in a small mixing bowl. Set aside.
2. In the bowl of an electric mixer beat the sugar, butter, and vanilla. Then, beat in the eggs. Slowly stir in the flour and baking soda until just combined.
3. Heat the pizzelle maker according to directions. Then, use a small cookie scoop to place the batter on the mold and close it to cook. Cook for at least 60 seconds, or according to the directions of the pizzelle maker. Remove and enjoy!
Naptime Recipe Serving ideas
My friend Veronica suggests rolling the pizzelles the second they come off the maker to form mini ice cream cones or pizzelle cannolis!
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 large eggs
- 3/4 cup sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon extract
- 5 tablespoons unsalted butter, melted and cooled
Heat a nonstick pizzelle iron. In a large bowl, sift together flour, baking powder, and salt set aside.
In a large bowl, whisk eggs. Slowly add sugar, and continue mixing until well-blended. Whisk in vanilla and lemon extracts. Slowly add the cooled butter in a steady stream, whisking continuously until the batter is smooth.
Slowly add the sifted flour mixture, and keep whisking until flour is completely incorporated into the batter. Do not overbeat.
Fill a pastry bag fitted with a 1/4-inch or 3/8-inch plain tip with batter. Pipe 1 1/2 tablespoons of batter in a circle in the center of each pattern on the heated pizzelle iron. Close the iron, and seal with the clasp. Cook for 50 to 60 seconds. Using a small spatula, remove pizzelles, and place on wire rack to cool.
Whisk the eggs and the sugar until pale yellow, thick and frothy.
Add the melted cooled butter and vanilla. Mix to combine.
In a separate bowl, whisk the flour and baking powder together. Add to the batter. Mix to combine.
Heat the pizzelle press until it's hot. Using two small spoons, place about a tablespoon of batter slightly behind the center of each pizzelle design. The batter will spread forward as it bakes. Bake for a few minutes, just until the pizzelles are slightly golden.
Working quickly, wrap the hot pizzelles around a clean marker. You won't be able to shape them into a cylinder if they cool even a little bit, so work really fast. You don't need to use a marker, but it's easier for me that way. Repeat will all the batter.
Meanwhile, to make the filling, using a paddle attachment on a standing mixer or using a hand mixer, cream the cream cheese and condensed milk until the mixture is smooth.
Add the vanilla. Fold in the Cool Whip or whip up some cream in a separate bowl and fold into the cream cheese.
Pizzelles: Traditional Anise and Citrus Vanilla
Pizzelles are light, crispy and delicious Italian cookies often served at weddings and at the holidays, although they are tasty enough to serve any time! Our favorites are anise flavored and citrus vanilla, from fiori di sicilia, so we make them both ways. Affiliate links are used in this post to link to items I am discussing.
It is no secret that when I started blogging I really did not know what I was doing. I knew I liked to write and I knew I liked to share the recipes I was trying, and that is about it (let’s not even discuss the photography). Concepts like “duplicate content” meant nothing to me. And I did not think twice of sharing a recipe I didn’t really like!
Somehow, despite the odds against it, one recipe I did not like much, Lemon Vanilla Pizzelles, became one of the most visited posts on this blog! In the meantime I did indeed learn about duplicate content and became determined to not share another pizzelle recipe until I found one I loved. So every year, literally, because Christmas is not Christmas in the Tabacca household until there are pizzelles, my mom and I tried new pizzelle recipe and flavor combinations. And I do believe, after 7 years of experimentations, we have finally found a recipe that I love, will use again, and can recommend without hesitation. Ironically it was sitting on my cookbook shelf all along, in the The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook.
Most people (in America anyway) think of anise when they think of pizzelles. I love the anise pizzelles, and yet I always wanted something more, maybe because I don’t generally love licorice flavors (the pizzelle is generally the exception). I was on the right track with my lemon vanilla experiments, but it wasn’t until I discovered Fiori Di Sicilia Extract that we hit it out of the ballpark. So now I like to make batches of each flavor and offer both at the holidays–or whenever the pizzelle mood strikes me!
If you have been wondering what a pizzelle is this whole while, wonder no longer! Pizzelles are Italian cookies, originally made in the south central area of Abruzzo in the 8th century. Like many famous dishes, more than one town claims to have invented them first and presumably nobody really knows the truth of it. In Italy they are often served at weddings, whereas here in America we see them most at Christmas time. Pizzelles are made with irons similar to waffle irons and these days are a simple undertaking with nonstick irons made just for making pizzelles (my grandma on the other hand made hers with a bulky cast iron mold you worked on the cooktop). If you decide to invest in a pizzelle iron–which I of course recommend–you can also use it for making other wafer cookies and even ice cream cones!
My mom always made these Italian Pizzelle Cookies around the holidays when I was growing up, and my family loves them. I decided to play around with my mom’s pizzelle cookie recipe to see if I could make them with less butter and sugar. This lighter take on the traditional was delish and my to be honest you can’t tell! For some more light holiday cookies, try my White Chocolate Oatmeal Lace Cookies and Coconut Cookies.
I love baking during the holidays. To ensure that I don’t eat everything I bake, I love to gift the sweets to neighbors and friends. These pizzelle cookies would make excellent gifts wrapped up in a cute clear bag or holiday tin. I tested them out with Bobs Redmill Gluten-Free flour and they came out just as great, if not better.
- ½ cup ground walnuts
- 2 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 3 eggs
- 1 cup white sugar
- ⅓ cup butter, melted
- 2 teaspoons vanilla extract
In a medium bowl, stir together the ground nuts, flour, cocoa and baking powder set aside. In a separate bowl, beat eggs on the high speed of an electric mixer, gradually add the sugar and mix until thick and yellow. Stir in the melted butter and vanilla. Gradually stir in the flour mixture, just mixing enough to combine.
Heat up the pizzelle iron until a drop of water dances on the surface, then slightly reduce heat. Drop 1 rounded tablespoon of batter for each cookie. Close the lid and bake for about 2 minutes, depending on your iron. Turn cookie out and trim before cooling on racks.