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
This is exactly the same recipe my grandmother gave me and I've been making it for YEARS! (I'm in my mid 70's). Just wanted to add my own notes for the other bakers. If you want to add some really nice flavor, you can substitute Vanilla Butternut Flavor (LorAnn Oils sold by KAF...it is stronger, so only use 1/4 tsp.) for the vanilla in recipe. After baking, dust with sifted confectioners sugar. Once packed in air tight containers, you can keep them for quite awhile in the back of your refrigerator. They make wonderful gifts at Christmas, a dessert for a potluck, or just a quick little something to have with your mid-morning coffee! (and actually they taste better a day later because as my Nonna used to say, the flavors have to marry to become one......)
Delicious and very easy. I broke in my new KAF Pizzelle iron with this recipe,
I have tried many different recipes for Pizzelles and this recipe is hands down THE very best. I mix up the batter and I either let it rest on the counter for a bit or in the refrigerator until I am ready to bake. I always use KA flour for ALL of my baking. Wonderful, delicious and the never stick to my authentic iron. Thank you!
Add some lemon x tract and lemon zest!
How long are they good for? I would like to make them for my friends, but I don't know when I should make them before seeing them.They make great treats to share! So long as they cool completely before you put them in an airtight container, they should keep for 3 to 4 days before losing some of their crispness. Ideally, you'd want to eat them the day of or the day after for best results. Annabelle@KAF
Perfect recipe! Thank you for sharing it. Our pizzelles were light, crispy and delicious. We'll be using this recipe from now on.
Love this recipe!!! So easy and the results are delicious!!!
Excellent!!! The best I have had and I've never made them prior to using this recipe. Delicious and authentic...not sure why the negative reviews. If you follow the recipe exactly, they are perfect!!
Made these with your Gluten Free Measure for Measure flour and they turned out amazing!
As untraditional as they come. Dough consistency is way too thick, has no flavor. This is the first and last time I ever retrieve a recipe from your website!Mark, we genuinely apologize that you had such a negative experience making this recipe and thank you for letting us know. It sounds as if there was a bit too much flour in the mixture for the batter to keep it's pourable consistency. The good news is that the trouble you experienced can be easily fixed. Measuring flour by scooping directly from the bag or canister compacts it into the cup, resulting in a dry, heavy, or stiff mixture. In order to ensure the right amount of flour is added, we recommend clicking on the "Measuring standards," link to the right of the ingredients header of any of our recipes. You'll see that each cup weighs about 4 1/4 ounces when measured by weight using a scale. For best results, use these standards when making all King Arthur Flour recipes. We sincerely hope that your next baking experience is a positive one. Our friendly Baker's Hotline staff is always here to help troubleshoot at 855-371-2253. Kindly, Annabelle@KAF
