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Classic Pizzelle


No Italian holiday is complete without crisp, buttery pizzelle. Read our blog about these cookies, with additional photos, at Bakers' Banter.

Ingredients

Directions

1) Beat the eggs, sugar, salt, and vanilla until well combined.

2) Stir in the flour and baking powder, mixing until smooth.

3) Add the melted butter, again mixing till smooth; the batter will be thick and soft.

4) Heat your pizzelle iron. As it heats, the batter will stiffen.

5) Cook the pizzelle according to the instructions that came with your iron. In general, they'll take between 45 seconds and 2 1/2 minutes to brown.

6) Remove the pizzelle from the iron, and cool on a rack. If desired, use a pair of scissors to trim any ragged edges.

7) Dust cooled pizzelle with confectioners' sugar, if desired.

Recipe summary

Hands-on time:
55 mins. to 1 hrs 5 mins.
Baking time:
Total time:
55 mins. to 1 hrs 5 mins.
Yield:
30 to 50 pizzelle, depending on size
Rate recipe
****+
Recipe comments (13) »

Tips from our bakers

  • Flavor to taste: classic pizzelle are often flavored with anise extract or anise seed. Butter-rum, lemon, or rum flavors are also delicious. Simply add extract to the batter to taste. Start with 1/4 teaspoon; amounts will vary a lot, depending on the strength of the extract you choose.

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Reviews

12/19/2009

Janice from Cincinnati, Ohio

Delicious!!! I used orange and vanilla extract, orange zest and cardamon spice to make Cardamon and Orange Pizzelles. My family loves these and it's been a family tradition for generations. Thank you!

*****

11/05/2009

Pam D from Machias, NY

I have now made this recipe several times. My Italian mother-in-law loves them. I love all of the flavors, but I am partial to the anise. One time I replaced 1/4 cup of flour with 1/4 cup baking cocoa. These were also delicious. I cannot keep these in the house. I even have a cousin that I mail them to because they are such a hit! GREAT recipe!

*****

03/18/2009

Angie from Salt Lake City

Excellent! I just finished making them. This is the best recipe i have used.

*****

02/25/2009

Denice from Georgia

Looks good, I'll try it soon. Suggestion that works for me; Have a round cookie cutter the appropriate size ready when the Pizzelle comes out of the iron. I use a cookie scoop(disher) and still have to trim some. Tag teams works great. Working quickly, place on a cutting board, trim with the cutter and slide onto your cooling rack. It's a great way to let kids help out and you'll get a pretty cookie every time. I have a lg. cookie iron and small 4 ct. cookie iron and I just store the cutter with them so I don't have to hunt for it each time. Enjoy! PS. Anise is still our favorite.

*****

02/24/2009

FUZZY from SCHWENKSVILLE, PA

I HAVE USED THIS RECIPE AND I ENJOY THE EASEY PREPERATION. I ADDED 1 CUP OF SHREDDED COCONUT AND 2 DROPS OF COCONUT OIL. THIS HAS TURNED OUT TO BE A FAMILY FAVORITE. I THOUGHT THE COOKIE MIGHT GET SOFT FROM THE MOIST COCONUT BUT IT STAYS COMPLETELY CRISP. THEY ALSO TASTE GOOD WITH THE ADDITION OF ORANGE ZEST ALONG WITH THE COCONUT. I AM GOING TO TRY MINI CHOCOLATE CHIPS THE NEXT TIME I MAKE DPIZZELLES.

*****

02/24/2009

louise coleman from flagstgaff,aza 86001

i come from italy and this recipe is the same i like a strong flavor

*****

02/24/2009

MI\ichele from Virginia

I've tried several recipes and make these several times a year. I found that recipes that call for butter result in less crispy pizzelles than the one I use that calls for oil instead of butter.

Perhaps the oil has a lower melting point than butter, causing your pizzelle to be crispier. Elisabeth @ KAF

*****

02/24/2009

Rae Consigli from Cooperstown NY

The recipe I have used for many years is very similar to this one. It was printed and laminated on the handle of my pizzelle maker which is at least 15 years old. I have found the following additions give the pizzelle a delicate flavor and my kitchen smells like a bakery shop as well. I add a few drops of anise oil and about 2 tsp. of ground anise seeds. I grind these in my coffee grinder, but a mortar and pestle works well too.

*****

02/24/2009

Chuck from Cathedral City, Ca.

Great recipe!! My pizelles ,using this recipe, were a big hit at a recent gathering. I made both orange and lemon flavored pizelles,adding fresh from our trees ,finely chopped orange, and lemon zest, and some juice for extra flavor.

*****

02/24/2009

S & S from New York

This is the recipe our family has used for years (without the salt and vanilla, WITH 1 Tbsp. crushed anise seeds and 1/4 tsp. anise oil or 1 Tbsp. anise extract). We LIKE anise! The flavor gets stronger with age, if they last that long.........