Italian Pizzelles - Recipe

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ITALIAN PIZZELLES

These pizzelles are light and crisp. Serve them plain or dusted with powdered sugar. Also, they can be easily shaped while still hot right off the iron and formed into a cone, cylinder, or even a cup and filled with your favorite filling. To keep them crisp, store them in an air tight container.

3 eggs
1 3/4 c. flour
1/2 tsp. anise seed or extract (opt.)
1/2 c. butter (1/4 lb.)
2 tsp. baking powder
3/4 c. sugar
1 tsp. vanilla extract

Do not use more than 1/2 cup butter and don't use oil as a substitute.

Beat eggs and sugar. Add cooled melted butter and vanilla and anise. Sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon. Batter can be refrigerated to be used at a later time.

Makes 30 pizzelles.

VARIATION PIZZELLE CON CIOCCOLATTE: Add 3 tablespoons cocoa and 3 tablespoons sugar to the basic Italian Pizzelle recipe. If desired, you may substitute chocolate flavoring instead of the vanilla and anise flavoring.

Submitted by: CM

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recipe reviews
Italian Pizzelles

· May 24 · #35524

Katherine (Ohio) says:

What a yummy recipe!

· Dec 10 · #54377

Brandy (Pennsylvania) says:

Was kind of worried, I thought the batter would be like waffles, but it's very thick. Cookie is great, and being my first batch, they were quick to make! Lots of cookies! I didn't use anise, and it was yummy!

· Dec 21 · #56000

Jenny (Georgia) says:

We died the dough red and green for the holidays and we made about 20-30 cookies and they were... AMAZING! The iron didn't complete the entire cookies, so all the defected ones were really good

· Dec 31 · #57441

Michelle Tysco (New York) says:

Yummy!!!!! Highly recommend this recipe and would make it again. I did leave out the anise and use vanilla only.

· Dec 15 · #87622

Erin (Pennsylvania) says:

This was great! Followed it exactly and used the anise. Just like Mom's. Thanks.

· Dec 29 · #89618

Kdrausin (Florida) says:

Delicious!

· Nov 25 · #114694

Lauren (Pennsylvania) says:

Great! I tried to make some last year with a different recipe didn't turn out, but this recipe was great. Was worried at first about the thickness but it was fine. They turned out perfect golden brown and tasted amazing!!

· Dec 12 · #115992

Karen (Florida) says:

This is an original recipe that I have used for over 25 yrs. The only difference I do is I make about 15 different batches and I use food coloring and I also use all different kinds of flavorings. If I make orange I use orange food coloring, lemon ones are yellow, etc... I do make red and green for the original flavors... This is a great gift to give at the holidays. I make these every year for the holidays as I have lots of people that want these.. I even bought a extra machine a few years ago...

· Nov 4 · #186077

Jamie T (New York) replies:

Did you ever try this with cinnamon? If so, how much did you use? Thought you'd be good to ask since you've used it for so long. This is my go-to recipe, but I've only done the chocolate and anise. Thanks!

· Dec 26 · #170061

Dawn (United States) says:

Used anise extract. Dough was sticky so resorted to using two spoons to get it on the iron. Delicious cookies! Deliucate anise flavor. Great with chocolate chip ice cream! Making again with just vanilla extract to try different variation.

· Dec 24 · #177300

Susan (Idaho) says:

What is an iron? And how do you cook these cookies up?

· Dec 24 · #177313

Jennifer (Utah) replies:

Susan, use a pizzelle or krumkake iron. You pour the batter onto the grid of the pizzelle iron which is similar to a waffle iron except it makes thinner cookies with a pattern.

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