Classic Pizzelle

star rating (27) rate this recipe »
Recipe photo
Hands-on time:
Total time:
Yield: 30 to 50 pizzelle, depending on size

Recipe photo

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

Classic Pizzelle

star rating (27) rate this recipe »
Hands-on time:
Total time:
Yield: 30 to 50 pizzelle, depending on size
Published: 01/01/2010


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.


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.


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  • star rating 02/05/2015
  • Geri from Hawley, PA
  • Love this recipe! Light and crunchy and a hit with friends and family.
  • star rating 12/27/2014
  • from
  • 07/02/2014
  • from
  • It would be helpful if the recipe states how many pizzelles is made with this recipe. Thanks.The recipe makes about 28 standard-size pizzelle.~Jaydl@KAF
  • star rating 02/14/2014
  • ljwaldron from KAF Community
  • I have made this exactly to recipe directions and added cocoa. Both are delicious, the chocolate was a big hit with grandsons.
  • star rating 12/24/2013
  • tngranny1 from KAF Community
  • very good taste. I made the recipe as stated. I'll be trying other flavors soon. The batter was easy to work with and the pizzelle maker from this site was better and easier then I could have hoped for.
  • star rating 10/24/2013
  • Danielle from Philadelphia, PA
  • Not only are these great as is, but I've made them gluten free with the KAF gluten free all purpose flour (& gf rest of the ingredients of course) and they were excellent--no one even knew (except for the person w/ Celiac who I told:). In addition, I've used melted shortening and made them dairy free for a person with a dairy allergy and those were good as well.
  • star rating 01/07/2013
  • Karen from Lyme, New Hampshire
  • This comes out great every time! Consistency in results means a lot. Sometimes I have to take a break between "ironing", and I just place the dough in the refrigerator, covered, then take it out when I'm ready to commence more pizzelle ironing. My pizzelle design is not a perfect circle, so I cannot use scissors to trim the edges, but just chipping away at the curved edges with (clean) fingers works just as well. I am disappointed in that KAF no longer sells a pizzelle mix, which I think is better than this recipe, but the recipe is so easy, that I should not be so lazy here! Just that for some reason, the KAF mix came out better with my pizzelle iron than the recipe does (I have a different pizzelle iron than what KAF sells). The smell of these is heaven, to boot!
  • star rating 12/29/2012
  • from
  • Excellent pizzelle recipe! I added both vanilla extract and alcohol-free organic coconut flavor (from Whole Foods) with shaved coconut bits and they tasted amazing!
  • star rating 12/28/2012
  • Donna from Long Island, New York
  • The best pizzelle's ever!!!!
  • star rating 12/20/2012
  • risar from KAF Community
  • As other reviewers mentioned, definitely add Fiori di Sicilia extract! I've been making them this way for years. My Great-Aunt Rafaella was the pizzelle maker in the family before me...its a family tradition. She used to make hers using Mahlab (also called Mahlepi) which is a spice from the seeds of a cherry. I have some of this on hand and will make a batch flavored with this as well. If you do get your hands on some Mahlab, get the whole seed kernel version and grind it yourself. It does not keep its flavor long once ground. I make pizzelles year round but I now get requests for bags of them around the holidays. As a tip...they keep well in the freezer, go great with coffee or tea in the morning (I admit I've eaten them in lieu of breakfast).
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