Classic Pizzelle
No Italian holiday is complete without crisp, buttery pizzelle. Rather than the typical anise flavor, we've made them a bit more neutral with a splash of good quality vanilla. Nonna turning over in her grave? You can still use the anise.
Ingredients
- 3 large eggs
- 3/4 cup sugar
- 3/8 teaspoon salt
- 1 teaspoon vanilla
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1/2 cup (8 tablespoons) melted butter
Instructions
- Beat the eggs, sugar, salt, and vanilla until well combined.
- Stir in the flour and baking powder, mixing until smooth.
- Add the melted butter, again mixing until smooth; the batter will be thick and soft.
- Heat your pizzelle iron. Grease it as directed in the manufacturer's instructions. As the iron heats, the batter will stiffen.
- 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.
- Remove the pizzelle from the iron, and cool on a rack. If desired, use a pair of scissors to trim any ragged edges.
- Dust cooled pizzelle with confectioners' sugar, if desired.
Nutrition Information
- Serving Size 21g
- Servings Per Batch 30
Amount Per Serving:
- Calories 80
- Calories from Fat 30
- Total Fat 3.5g
- Saturated Fat 2g
- Trans Fat 0g
- Cholesterol 10mg
- Sodium 70mg
- Total Carbohydrate 10g
- Dietary Fiber 0g
- Sugars 5g
- Protein 1g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
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.
- One reader suggests the best way to grease your pizzelle iron is to dip a towel in vegetable oil, and wipe it all over the iron's interior plates. This helps avoid the sticky residue you may get from spraying the iron with non-stick spray.
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Reviews
They came out perfect the first time!
I used both vanilla and the traditional anise flavoring. I made the batter the day before (refrigerated, then left to soften for about an hour before cooking) and used a pastry bag for mess-free, stress free baking. They came out crisp and delicious. Great recipe....thank you!
To drop the batter onto the griddle I use a teaspoon filled with batter and place it in the center of the flowers. You can trim the pizzelles with scissors before they cool.
I love this receipe but had a very hard time with it today. I'm not sure what happened but I gave up in the middle of it and threw the rest of the batter away!!! I've been using this recipe for several years. Could it be my eggs weren't fresh? Plus they came out brown, not the usual pretty golden brown. I guess I'll try again tomorrow.Hi Sandi! It's hard to say for sure without seeing the batter but it's possible that an ingredient had passed its prime or that something was mismeasured and it threw off the ratio of dry to wet ingredients. We hope the next batch is as successful as they've been in the past! Annabelle@KAF
The salt is overpoweringIf there's more salt in this recipe than you care for in your pizzelle, feel free to reduce it. It's there exclusively for the flavor and isn't needed for any kind of structural reasons. Happy baking! Kat@KAF
This recipe produced mediocre pizzelles that taste more like crackers than cookiesHi Courtney. We're sorry to hear that this well-loved recipe didn't do the trick for you. If you like things a little bit sweeter you could add a flavoring that has some sweeter notes to it, such as butter-rum! Also, dusting the pizzelle with confectioner's sugar after they've cooled would add some sweetness too. If we can help pick out a recipe that might be a better fit, please feel free to reach out to our friendly Baker's Hotline folks at 855-371-BAKE(2253). Kindly, Morgan@KAF
This recipe is great! All my friends and family love the Pizzelle I made.
This recipe is very close to my mother-in-law's. Her's does not use butter but vegetable oil. And it calls for anise, vanilla and lemon juice. Since her measurements for flour was in lbs, I learned after a few years to add flour about a cup at a time until I get the right consistency. Then do a test cookie I found with the oil in it I don't need to grease the iron. My family loves them as do friends!
Love the recipe except for one thing. The batter is so sticky I cant push it off a spoon with another spoon onto the pizelle maker. Tried chilling dough and the spoons. Tried spraying spoons with Pam. Tried a cookie scoop but the dough stuck terrible to inside the scoop. What am I doing wrong? Help please.Hi Paula! Our favorite technique for scooping pizzelle batter without the frustration is to use a cookie scoop and dunk it in hot water between each scoop. This really helps prevent the batter from excessive sticking. Annabelle@KAF
This is the pizzelle recipe that I've been using since I got my first pizzelle iron for my 18th birthday (a tradition in my family). They come out light and crisp, and they melt in your mouth. I've tweaked the flavors over the years, and for the last 8 years or so I've been using the Eggnog flavor extract that KAF sells. It's not at all traditional, but the combination of vanilla and nutmeg and whatever else is in that flavoring adds an irresistible note of something special that no one can really identify (and I'll never tell!). My coworkers, friends and family demand that I make them for every gathering between Thanksgiving and New Year's.
