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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
Thank you for great recipe, my family, cousins and friends love them.
This is the recipe I use only I add two tablespoons of each, real lemon extract, orange extract, vanilla extract to the batter. Only use Land o' lakes butter. The pizzelles will be amazing with great flavor!! Long live King Arthur!!!
Same recipe I've used for years... love it cause they freeze well...
These never last long in our house of pizzelle lovers! The Fiori di Sicilia extract makes this recipe extra special.
This is same recipe my grandmother & mother have used forever!!! If you store them in a tin, they stay crisp for over a week, if they last that long!!
Excellent recipe! first time I used a Palmer Pizelle Iron. I seasoned the iron with almond oil initially & inbetween cookies. No sticking. For a different flavoring, I used almond extract, but will try anise next time. The dough was difficult to get onto the iron and control portion so I used a pastry bag with a medium sized open tip and placed a quarter-sized dollop on the iron slightly to the top of the cookie pattern so it would spread across the pattern. Wow! Awesome tasting cookies.
This is the first time I've used this recipe. I think this is a fabulous recipe. I do have to say that I didn't have any stick to the pizzelle iron, which is unusual. This will be my "go to" recipe for pizzelles. I only made the traditional anise ones.
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!
