Pizzelles- a recipe


They cook up like waffles- only much thinner and crispier.

They are crunchy and aromatic and taste like anise.

You make them two at a time- so it takes a LONG time to make 3 1/2 dozen.  It takes

twice as long to make 7 dozen and you burn a lot if you get involved in multi-tasking.


But when everything goes right and they come out golden and delicious- they can

be addicting.  My husband ate 5 while we were talking about the upcoming wedding

of our nephew the other day.  He had his hand out for the sixth and I asked him to

slow down- he was eating them faster than I could make them!

So- here’s the recipe I used.

3 large eggs

3/4 cup granulated white sugar

1/2 tsp anise extract

1 tsp  vanilla

1/2 cup melted butter

1 3/4 cups flour

2 tsp baking powder

small pinch of salt

Beat the eggs and sugar together until  all the sugar is dissolved and the mixture is

just a little stringy.  Add vanilla and anise extract ( you can leave out the anise if you

prefer just a vanilla flavor).  Add just a bit of the melted butter, beat it in well and then

add the rest of the butter.  Sift together the flour and baking powder and add !/4  cup at

a time with your mixer on low so that the flour doesn’t jump back up at you.

Add salt at end and give it one more mix. 

Preheat the pizzelle iron- waiting until the red light turns green and then lightly oil and

place one largish teaspoon of batter ( it will be rather stiff) into the center of the round.

Close down lid and wait until the light turns red and then back to green and open top- about 2 minutes.

Place on wire cooling rack until stiff and cooled and then stack them up!


I only paid about $12 for the iron a couple of years ago- it was a good investment!

9 thoughts on “Pizzelles- a recipe

    • You are more than welcome, dear Celia!
      These are certainly worth the search! They also roll up into a waffle like cone and can be stuffed with a marscapone or ricotta cheese mixture- so very good.

    • Don’t you have any Italians living in NZ? These are Italian in heritage- as for the extract- I was going to suggest Bakery Bits- mail order- but I just checked and they don’t have it. You could also grind up anise seeds and use them in the batter. As for the maker, I don’t know what to tell you- except that these are really good!
      Thanks for visiting, Alli!

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