In Italian, the word pizzelle means, loosely, “small, flat, and round”. These waffle-like cookies are made by pouring batter between the two plates of an iron and cooking until crisp. Easily made in an electric pizzelle maker, the finished cookie has a beautiful snowflake-like design on both sides. The cookie cools to a golden brown color with a crisp texture.
Pizzelles are especially popular during Christmas and Easter but we enjoy them year-round.
Pizzelles are often flavored with anise either in the form of anise oil or anise seed. This recipe uses anise seed and we think it provides just the right intensity. Oil flavors the entire dough but the seeds give a delightful pop when crushed as the cookies are eaten. Some recipes include both oil and seeds, so you might want to experiment.
How to make pizzelles
Gather the ingredients and allow the eggs to come to room temperature and the melted butter to cool.
Drop level tablespoonfuls of batter onto each plate. Close the pizzelle maker lid and allow to cook 45-60 seconds or until golden brown.
- 6 eggs
- 3 1/2 cups flour
- 1 1/2 cups sugar
- 1 cup butter (1/2 pound), melted and cooled (Do NOT use oil substitute)
- 4 tsp. baking powder
- 2 Tbs. vanilla
- 2 Tbs. anise seeds
With a mixer, beat eggs, adding sugar gradually. Beat until smooth.
Drop level tablespoonfuls of batter onto each plate. Close pizzelle maker lid and allow to cook 45-60 seconds or until golden brown.
Lift lid and remove cookies using a fork. Place pizzelles onto a rack and allow to cool completely.
Yields about 60 cookies
Storing the Pizzelle cookies
Much to the chagrin of my family, I quickly send food to the freezer. I like really fresh, and to retain that fresh, just baked taste, I wrap well and in the freezer they go. Thawing is quick and the butter maintains its fresh dairy flavor. My favorite container is a tin to prevent breaking.
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