Pizzelle – Italian Waffle Cookies
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I have a huge soft spot in my heart for pizzelle. Growing up, it was extremely rare to walk into my grandma’s house and not find a large tin of pizzelles waiting to be eaten (they were usually sitting right next to the huge tin of biscotti that were also a staple in her house). My grandma doesn’t get to cook and bake as much as she used to, so I don’t feast on Italian baked goods quite as often anymore. I do try to bake biscotti on a fairly regular basis, but I have only made pizzelle a couple of times, always around the holidays.
I had just been thinking about how I was craving a good pizzelle when I went with my Chief Culinary Consultant to visit his Nana and she showed us a book she had received – Always on Sunday
For those that are not familiar, pizzelle are traditional Italian waffle cookies made from flour, eggs, sugar, some type of fat (butter, shortening or oil), and flavorings (the most popular are vanilla and anise). I have had many different pizzelles and depending on the ratio of ingredients you can get them paper thin and crispy, thick and soft, or any variation in between. This recipe (and my personal preference) is for pizzelle that are about in the middle in terms of thickness and have a nice crunch, but don’t crumble apart when you bite into them.
Notes on the recipe:
♦ You do need a pizzelle iron to make these, but they are fairly inexpensive. You can find many varieties on Amazon, as well as at stores such Bed Bath & Beyond and local Italian groceries (which is where mine came from).
♦ If your pizzelle iron is stainless steel, you will want to spray it lightly with Pam (or whatever oil spray you prefer) before you start. I find that one spray in the beginning is sufficient since the fat from the recipe usually will act as a non-stick agent as well.
♦ I find that when I drop the batter onto the iron, putting it slightly above the center of the circle ensures that the batter spreads the whole way to the back of the mold. For some reason if I drop it exactly in the center the back of the cookie doesn’t get fully molded (you can see this in the bottom right picture above).
♦ You can do many different things with pizzelle – different flavorings, roll them while still warm and fill with cannoli filling, or sandwich two between chocolate ganache or your favorite icing. I have even been known to eat a pizzelle with peanut butter spread on top. The possibilities are endless!
1 Year Ago: New York-Style Crumb Cake
2 Years Ago: Blueberry Crisp
More Italian Cookie Recipes:
Cucidati (Italian Fig Cookies)
Italian Walnut Pillow Cookies
Chocolate Biscotti
Traditional Biscotti
Pizzelle
Yield: Approximately 3 dozen
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
6 eggs
1 cup butter, melted
1½ cups sugar
Pinch of salt
1 teaspoon anise extract
1 teaspoon vanilla extract
3½ cups all-purpose flourDirections:
1. Beat the eggs on medium speed until pale and thick.
2. Add the melted butter and mix until thoroughly combined. With the mixer still running, add the sugar and mix until combined.
3. Add the extracts and continue to mix.
4. Reduce the speed to low and gradually add the flour, mixing until combined.
5. Preheat the pizzelle iron according to the manufacturer's directions. When ready, drop batter by heaping tablespoon onto iron, close, and hold closed for as long as the manufacturer states.
6. When ready, open iron and remove pizzelle with a rubber spatula. Repeat until all batter is used.
Storing: Pizzelle can be stored in either an airtight container or cookie tin. I can't tell you how long they last because I have never heard of pizzelle going bad!
(Adapted from Always on Sunday
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MMmmmmm I love making pizzelles. My dad and I would always make them together
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So delicate-looking! Pizzelles definitely bring back nostalgia for me.
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I don’t have a Pizzelle iron, but if I did I would definitely make these. I love them!
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Stephchows & VeggieGirl – Pizzelles definitely evoke lots of great family memories,I’m glad I could bring back the memories for you as well!
Risa – hurry out and get a pizzelle iron. They are inexpensive and definitely worth it!
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OMG! I used to make them all the time! I wonder where our machine is. They are so light and wonderful!
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Great post, brings back great memories from my childhood!
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These are beautiful! I would love to receive a stack of these with a bow tied around them!
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Pizzelles are great. I’m really surprised they are not more popular but they have always been a Christmas staple in our family. You can also add a handful of anise seeds into your batter. I store them in air tight tins and after a day or two they are a little crispier and smell great. They go perfectly with a cup of coffee!
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These are a holiday staple at my house. My mom adds a twist to some of them — I think she adds some coconut flavoring to the pizzelle, then she cuts them into quarters and dips the wide end into melted chocolate. Then she sprinkles them with some toasted coconut before the chocolate hardens. I have been known to eat tins full of those…
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My husband is crazy about these! I don’t have a pizzelle maker, so I’ve never made them before, but I think I’ll need to get one before Christmas!
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Delezzia – I love the idea of stirring in anise seeds. I love the flavor of anise so I am definitely going to try this the next time I make these.
Sarah – Wow, dipping pieces of pizzelle in chocolate?! I might have to steal that idea for the holidays!
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Michelle, your pizzelle look amazing! I want to make some – now!
I always make Pizelle for Christmas – can’t seem to make enough. I either add anise extract or lemon zest to the batter. My recipe is very similar to yours except I use vegetable oil instead of butter.
Hmm..I think I will get out that pizelle maker…
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So pretty! I love hearing about familiy recipes
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These are so pretty!! I’ve been seeing pizzelles all over, I wish I could try them
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Hi Avanika – You should definitely try them!
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yes, the pizeelles are really beautiful. I was tempeted to buy the pan years ago but due to space constraint I had to forget it. End of this year, I’m upgrading my kitchen, it’s time to get the pizzelle pan in! Thank you for the recipe!
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I don’t know what it is about pizzelle, but I just love them! I think the recipe you used is the exact same one I use when I make the traditional pizzelle. I tend to make them around the holidays, but seeing your post is making me crave them, so I may have to make some soon.
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they’re so pretty!!
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Hello!!! My daughter, who lives in San Diego, told me about your blog…particularlly this post which mentions my book, Always on Sunday, and my recipe for pizzelles!!! As you can imagine, I was very , very excited and honored. My book has been out for one year, and I just recently published a companion cookbook which consists of many of our treasured Italian family recipes. I would like to send you a copy of my first book and also the new cookbook. If you would kindly contact me,either on my website or e-mail, I’d love to chat with you!
Marcia A. Russotto
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BTW, your pizzelles look absolutely gorgeuos!
Marcia
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Has anyone made the batter a head of time and mad the pizzelle cookies the next day. Some days I have time to make the dough but not enough time to put the through the iron.
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Hi Robin,
I have not made the batter ahead of time, but if you give it a shot I’d love to hear how it worked out!
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I am a follower of your blog. I was just thinking about making pizzelles and remember you had a recipe. My question is all the recipes I have seen have baking powder Does add or not add the Baking powder make a difference?
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Hi Jehan,
My recipe actually does not use baking powder; baking powder typically allows baked goods to rise while baking in the oven – think cookies that have a little puff to them instead of being totally flat. I don’t see any reason why baking powder would be needed in pizzelle. I hope you enjoy them!
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When do you add the sugar?
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Michelle on June 18th, 2010 at 4:09 pm
Hi Peggy,
Oops! You add it after the melted butter. I am going back to edit this right now. Thanks for the catch!
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How far ahead of time can I make pizzelles and keep them fresh?
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Michelle on December 1st, 2010 at 8:55 am
Oh, quite far. My grandma would make hundreds of pizzelle at a time and just keep them in tins for visitors (and hungry family!). Because they are a hard, drier cookie you could do them at least a couple of weeks in advance for when you need them. Just store them in a sealed container.
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I don’t have a pizzelle maker, but what do you think would happen if I put the batter into a regular waffle iron? Is there a big difference between the irons besides the patterning?
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Michelle on December 17th, 2010 at 5:37 pm
Hi Ethan, pizzelle irons are actually very different than waffle irons. They don’t have deep wells but rather are flat. I’ve never put pizzelle batter into a regular waffle iron so I have no idea what would happen
But you could try!
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OH! My Nonna makes these too! We always have them with a slight anise flavour and we eat them plain. One of the many joys of our visits to her. My dad (an Australian) absolutely LOVES them. I might have to give this recipe a go for him. I’m sure Nonna wouldn’t mind if I borrowed the iron…
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I purchased a pizzelle maker two Christmases ago for my mother. I seem to be the one that spends a day making several batches. We normally make the traditional and chocolate. Today I decided on coconut which turned out pretty good. More coconut flakes and extract next. Your recipe you posted is slightly different than mine and have copied it down to make on my next round.
I do have a question….I have attempted in the past to shape them into a bowl or cannoli shape but cannot do it without the cookie cracking. Do you have a trick on this?
Thanks
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Michelle on June 12th, 2011 at 8:39 pm
Hi Tina, I actually have never tried to shape pizzelles into cannoli shells, bowls or cones so unfortunately I have no tricks to share
If you figure it out definitely come back and let us know!
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I love pizelles and make them all the time….3 different electric machines but my older 2 make them very , very thin…they are not in existence anymore (the machines) the new ones make thick pizelles…thanks for the blog and rice ball recipe….is put ricotta in the rice mixture and are delicious….
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Pizzelles are a family Christmas tradition and when I got married and moved away from the more Italian dominate area of the country for California she bought me my very own pizzelle press.
I’ve been making them for the past 7 Christmas seasons in multiple batches and I just ran into my first problem. I don’t know if it’s something I did (over beated, used the wrong size egg, etc) or if it’s time to retire my press. My pizzelles were uneven thickness. I like them thin and crunchy. The back of the press was such but as it got to the front they were thicker and soft. Any suggestions?
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Michelle on December 7th, 2011 at 9:38 pm
Hi Shelly, It sounds like part of the oven isn’t heating up enough. I’m not sure if your model latches shut or needs to be held close once the batter is in there, but I would make sure that something isn’t broken with the closing mechanism, or make sure you are holding it shut tight.
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Just made these today using my Grandmothers pizzelle iron, at least 30 years old, and they turned out great! My family loved them. I am attempting your nut roll recipe later today, I can’t wait! Thank you for all of your fabulous recipes!
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Now that Spring has officially “sprung”…I’m turning to your wonderful pizzelles/brigadini recipe to make homemade “cones”…Question…is it possible to sub Pernod, Ricard or another anis–based liqueur for the anis extract?..I cannot seem to locate this in this particular corner of France…Also..I have an old Tuscan recipe for Brigadini which uses olive oil instead of butter…would this work as well?..I love to add a scattering of anis seeds too for the pretty texture..I love your blog..am an avid/devoted follower…and miss Regent Square…Point Breeze…all things Steelers…the PEOPLE!!!! …LOVE “Y’UNS” …You are a stellar talent in such a wonderfully rich and humane city…Thanks for all you do and share with us..
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Michelle on March 31st, 2012 at 10:34 pm
Hi Donna, You could definitely use an anise-based liquor, and throw in anise seeds. You can also use olive oil in place of the butter; the texture will be a little different, but still delicious! My grandma always used oil in her pizzelle, but unfortunately she never wrote down a recipe
Thank you for all the kind words about Pittsburgh! Love my hometown!
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These baked up very nicely and crisp. My daughter loved them but for myself I felt they were a little to sweet and thicker then what I like. I will keep this recipe but next time I will leave out some of the sugar and some flour. It was quite a thick batter.
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my pizelles are to soft–help
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Michelle on June 8th, 2012 at 10:32 am
Hi Barb, These particular pizzelles or other recipes in general? I know that air temperature and humidity can play a factor. If you don’t have central air conditioning and it’s humid, the pizzelles will never crisp up. My grandma would never make them if it was raining out, or too humid during the summer. I have central air so I make them whenever, but the air can definitely be a factor.
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We’re doing a cookie table for an upcoming wedding and are asking ourselves a few questions that maybe you can help with:
1. Has anyone tried freezing their pizzelles?
2. For airtight – does it matter whether we use a tin or tupperware or just a ziplock bag?
3. If we want a crisp and thin version, do we skip the bkg powder as you did here and go for a thicker rather than a thinner batter?
4. If we are using the AC on a warm but not wet day, do you recommend leaving the cookies on racks for a longer time or a shorter time for a cripser cookie? An hour or a day?
We normally make these cookies only at Christmas and since it is a summer wedding we are anxious to get them right. Thank you so much!
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Michelle on June 10th, 2012 at 11:31 pm
Hi Joanne, See answers to your questions below:
1. I’ve never frozen pizzelles. They have an incredibly long shelf life (my grandma would keep hers in tins for months), plus I find they get eaten quickly
2. Any of those would work.
3. I’m not sure if you want a thin and crispy pizzelle or a thicker version? This recipe yields a slightly thicker, but still crispy, pizzelle.
4. You just need to cool the pizzelles on the racks until they are completely cool and hard. How long will just depend on the temperature in your house/kitchen. It usually don’t take very long, though. Just pick them up and check to ensure they are completely cool and hard.
Enjoy!
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Thanks so much, Michelle. The wedding is June 30th – I’ll let you know how they turn out!
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wht do my pizelles go soft?? They are crunchy at first though.
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Michelle on December 18th, 2012 at 9:29 pm
Hi Claudette, If it’s humid in your house, this could cause it. My grandma would never make pizzelles when it was going to rain. You may have also stacked them or stored them before they were completely cool.
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Made your pizzelle’s and loved them! Thank you for the wonderful recipe, my Italian family approved and thought they were delicious! I posted the process on my blog, thank you for the inspiration. Buon Natale!
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Hi Michelle! When you say 1 cup butter, melted – do you mean 16 tablespoons melted or melted butter that fits in a 1 measuring cup? Sorry, I ALWAYS get thrown off when it comes to butter + cups? I don’t know which way to take it? Can you please explain.
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Michelle on December 20th, 2012 at 6:54 pm
Hi Oksana, You measure 1 cup of butter, which is 8 ounces (or 2 sticks), then melt it.
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Yes, you can freeze pizzelles! Since they are so thin, you don’t even need to let them thaw. I actually prefer them straight out of the freezer – that way they are always super crisp!
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Question: Have you ever used a prepared boxed cookie mix?
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Michelle on January 9th, 2013 at 11:05 am
I have not ever used a packaged cookie mix.
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I noticed you mentioned your Grandmother’s recipe had oil instead of butter. I prefer the oil recipe. The pizzelli are a lot lighter and I find the they stay fresher longer. I got my recipe from an Italian friend and it the best I have found:
6 eggs
3/4 cup of vegetable oil
1 cup of sugar
2 cups of all purpose flour
1 tsp baking powder
2 tsp brandy liquor / anise flavoring (I use the oil instead of extract)
In a food processor, mix the eggs, oil and sugar. Then add baking powder and liquor/flavoring and mix. Then add the flour and mix well. She said for chocolate pizzelli melt about 2oz. of semi-sweet chocolate with 1/2 tsp of milk in the microwave and add it when mixing in the baking powder and liquor/flavoring. Bake according to your pizzelli maker instructions.
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Hi Michelle,
Google has brought me to your wonderful blog. I have made some candied walnut and miso ice cream, for some reason I have a craving for topping these with a malted waffle. I don’t have a waffle iron but I’m sure I can get away with a hot pan.
I’ll put the link in my write up back to this recipe if that’s ok?
Dave.
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