Best Pizzelle Recipe
This recipe for traditional Italian pizzelles is the one I grew up with and still make every holiday season. They’re thin, crisp and flavored with your choice of anise, vanilla or other fun variations. They stack well, travel well and make the sweetest homemade gift. All you need are six simple ingredients and a pizzelle iron to keep this Italian tradition alive!
Servings: 24 up to 30 pizzelles, depending on size
Calories: 100kcal
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup 1 stick unsalted butter (1 stick), melted and cooled
- 1 teaspoon pure vanilla extract
- ½ teaspoon anise extract optional
Instructions
- Preheat a pizzelle iron according to the manufacturer’s instructions.
- In a small bowl, whisk together the flour, baking powder, and salt.1 ¾ cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon kosher salt
- In a separate large bowl, beat the eggs and sugar with an electric mixer until pale and thick, about 2-3 minutes.3 large eggs, ¾ cup granulated sugar
- Add the melted butter, vanilla, and anise , then mix until smooth.½ cup 1 stick unsalted butter, 1 teaspoon pure vanilla extract, ½ teaspoon anise extract
- Use a rubber spatula to gently fold in the dry ingredients until just combined, being careful not to overmix. The batter should be spoonable and thicker than pancake batter but thinner than cookie dough.
- Drop small spoonfuls of batter (about a heaping teaspoon) onto the center of each pizzelle iron plate. You may need to adjust the amount based on your iron size.
- Close and cook according to the manufacturers directions or until lightly golden, about 45 seconds to a minute, depending on your machine. Adjust the timing as needed for your preferred level of color and crispness.
- Transfer the warm pizzelles to a wire rack and let cool completely. They’ll crisp up as they cool. Dust with powdered sugar if desired.
Notes
- A proper pizzelle iron is necessary. Every model heats differently so the timing may vary.
- Let the cookies cool uncovered for several hours before storing so they stay crisp.
- If they soften, place them on a baking sheet in a 250°F oven for 3-4 minutes, then cool again completely.
- For the most even results, measure the amount of batter needed to make the perfect shape, then to scoop the same amount of batter each time.
- If your iron creates rough edges, trim them while the cookies are still warm.
Nutrition
Calories: 100kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 68mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 148IU | Calcium: 25mg | Iron: 1mg
