Grandma’s Pizzelle Recipe
My grandma’s easy and delicious pizzelle recipe for the classic Italian cookie. Lightly sweetened and flavored with vanilla and whiskey (with options for anise and other flavors), they are wonderfully crisp and buttery, and perfect for holiday gift-giving!
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 pizzelle waiting to be eaten (they were usually sitting right next to the huge tin of biscotti that were also a staple in her house). I can still picture her, sitting on her stool at the kitchen table with her pizzelle iron, churning out dozens upon dozens, usually for no reason whatsoever other than her stash was getting low.
After she passed away, I went through all of her old recipes and was thrilled to find her beloved pizzelle recipe, labeled as “Pearl’s Mother’s Pizzelle”. It’s a bit untraditional in that it doesn’t include anise, but rather a combination of whiskey and vanilla, which I obviously love since I grew up eating these, but don’t worry! If you love anise, I have instructions below for how much to use.
For those 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). The name pizzelle translates to “small, flat, and round”. They are considered to be one of the oldest cookies ever created, dating back to ancient Rome.
Depending on the ratio of ingredients, you can make them thin and crispy or thick and soft, or any variation in between. This recipe (which is my personal favorite!) is for pizzelle that fall in the middle in terms of thickness and that have a nice crunch but do not crumble when you bite into them.
How to make them
You do need a pizzelle iron to make these, but they are fairly inexpensive and available almost anywhere you can buy kitchen goods. My grandma’s came from a local Italian grocery store, and this is the one I use now.
The batter can be mixed together quickly in one bowl, and then you’re ready to roll!
I give my pizzelle iron a quick spritz with non-stick cooking spray and then use a cookie scoop to start portioning the batter onto the iron. Most irons close down and have a clamp you can use to seal it shut while it cooks, which doesn’t take long at all! Only about a minute, give or take, for one batch.
It can take some trial and error and all irons are a bit different, so you might need a little less or a little more batter, and find that you need a little more time or a little less time to get the pizzelle to your desired degree of doneness.
Different flavors
My grandma’s pizzelle had a very distinct flavor from the combination of whiskey and vanilla. However, I know many families find anise to be the traditional flavor; you can absolutely mix and match flavors to make these your absolute favorite! Some suggestions:
- Alcohol: You can substitute brandy, Sambuca, or any other liquor for the whiskey called for in the recipe, or you can omit it entirely.
- Butter: My grandma used butter, but many other recipes (including my mother-in-law’s) call for vegetable oil instead. You can also use margarine or shortening. The texture and taste will differ slightly, but will still work!
- Anise: If you prefer anise-flavored pizzelle, substitute 2 teaspoons anise oil (oil is more concentrated than extract and provides more flavor). If all you can find is anise extract, use 2 tablespoons. You can also still use some whiskey and vanilla to balance out the flavors.
- Other Extracts: Play around with others such as mint, coconut, almond, maple, etc. if you’d like to experiment with some non-traditional flavors!
- Anise Seeds: Some people like the flecks of anise seeds in pizzelle; you can add 2 to 4 tablespoons of anise seed.
- Citrus Zest: Add lemon or orange zest to brighten up the flavor!
- Chocolate: Replace ¼ cup of the flour with cocoa powder. Give it a test and if you’d like more chocolate flavor, add more!
Troubleshooting tips
- Pizzelle Sticking: 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.
- Soggy Pizzelle: To keep the pizzelle nice and crisp, follow a few guidelines. If you do not have central air conditioning, be aware that humidity can inhibit the pizzelle from completely firming and crisping up as cools. I do not recommend making these on a humid or rainy day (my grandma never did!). Next, be sure not to use too much batter, and allow the pizzelle to cool completely on a wire rack before stacking or storing them. They don’t take long to cool and set, but it’s imperative that they aren’t stored or stacked before doing so.
- Batter Oozing Out: 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 evenly over the mold and doesn’t seep out. Again, be sure not to use too much batter and adjust if necessary.
How to serve pizzelle and other ways to use them
While I’ve always enjoyed pizzelle plain and as-is, some people dust them with powdered sugar before serving. Here are some other ideas for you:
- While still warm, roll into a cylinder and fill with cannoli filling.
- While still warm, roll into a cone shape and use as a waffle cone to fill with ice cream.
- Sandwich a layer of chocolate ganache or Nutella between two cooled pizzelle.
- Dip half of the pizzelle in chocolate (you can then sprinkle with chopped nuts, coconut, sprinkles, etc.).
Storing and freezing
Given their natural dry and crunchy texture, pizzelle are a perfect candidate for long-term storage and getting a head start on holiday baking!
They can be stored in virtually any type of storage container from Tupperware-style to cookie jars and tins and resealable bags. They will easily keep well for at least 1 month.
To freeze the pizzelle, make sure they are completely cool, then store them in an airtight container or resealable freezer bag and freeze for up to 3 months. Thaw briefly at room temperature.
More favorite Italian recipes
- Panettone Recipe
- Italian Sesame Seed Cookies (Giuggiulena)
- Italian Easter Pie
- Italian Walnut Pillow Cookies
- Grandma’s Biscotti Recipe
I would absolutely love it if you tried this pizzelle recipe; if you do, please stop back and leave a rating and let me know how you liked it! ENJOY! 😍
Grandma's Pizzelle Recipe
Ingredients
- 12 eggs
- 2 cups (397 g) granulated sugar
- 2 cups (454 g) butter, melted
- 3 tablespoons whiskey
- 3 tablespoons vanilla extract
- 5 cups (600 g) all-purpose flour
- 2 teaspoons baking powder
Instructions
- Using an electric mixer on medium speed, beat the eggs and sugar together until thick and pale in color, 2 to 3 minutes. Add the melted butter and beat until thoroughly combined and incorporated, 1 to 2 minutes. Add the whiskey and vanilla and beat to combine. Reduce the mixer speed to low and add the flour and baking powder, mixing until thoroughly combine and smooth.
- Follow the instructions of your pizzelle maker for cooking the pizzelle (this is the one I have). I drop 1 heaping tablespoon of batter using this scoop and then cook to desired doneness (about 1½ minutes for me, but time can vary based on machine and personal preference).
- Remove pizzelle from the machine using a thin spatula and transfer to a wire rack until cool. Serve plain or dusted with powdered sugar. Pizzelle can be stored in a container at room temperature for up to 1 month.
Notes
- Equipment: Pizzelle Maker
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[Photography by Dee Frances]
Wondering if I should use salted or unsalted butter.
My mom ‘s recipe had more sugar and the flour depending on size of eggs.I will try yours .I also used coloured sugar and kindof fill the centre and then press.The children
Called these fireworks and they reall are pretty!
How can i make pumpkin pizzelles
I didn’t see your options for anise, which is my favorite flavor.
Do you use anise oil or extract and how much of each would you use in this recipe?
Thank you,
M. G.
Hello! If you read under the “Differenet Flavors” section above, the directions are listed there:
Anise: If you prefer anise-flavored pizzelle, substitute 2 teaspoons anise oil (oil is more concentrated than extract and provides more flavor). If all you can find is anise extract, use 2 tablespoons. You can also still use some whiskey and vanilla to balance out the flavors.
Your pizzelle’s look and sound delicious! I can’t wait to try this recipe. I also love the black round cooling rack the pizzelle’s are displayed on. Would you mind sharing where you purchased it? Thank you!
Hi Manda, It’s from Pottery Barn from a few years ago and unfortunately I can’t find it on their website anymore :( I hope you’ll try and enjoy the pizzelles!
Hello! I was wondering what Pizzelle maker you used. I’m looking for one and your Pizzelle look so lovely! Thank you!
Hi Tricia, Thank you! This is the pizzelle maker I use: https://www.bedbathandbeyond.com/store/product/cucinapro-trade-polished-pizzelle-maker/1041533741
I’m trying to make your puzzle recipe but my husbands loves them thicker and chewier please let me know how to tweak your recipe to make them that way
Thank you
You mentioned the pizzelle could be made softer and thicker. Is it the same recipe. My mom’s friend made soft thick ones at Christmas. Sadly everyone haa passed and I can’t find this recipe anywhere. Haven’t had them since I was a kid. Appreciate any suggestions you might have.
Hi Diane, My sister prefers soft pizzelle, so I asked her how she makes hers soft since she uses this same recipe from my grandma. She said that when she closes the pizzelle iron, she doesn’t immediately clamp it shut, so it sort of “steams” for about 30 seconds, then she closes it the whole way to finish baking. I hope that makes sense!
My daughter is staying away from dairy. I’ve made her some biscotti and would like to make some Pizzelles using oil. You mentioned your mother-in-law‘s recipe, does that turn out as well?
Hi Susan, Yes, they are delicious! Definitely an easy swap you can make.
Hi can you halve this recipe?
Yes, absolutely, I do so often!
Every year I use the same recipe and I could’ve sworn it was brown eyed baker and the picture had a red ribbon around the pizzelles, but this is not the recipe that I always follow. Am I crazy or did you switch things up?
I made a batch of these yesterday. You can sprinkle them with cinnamon sugar as soon as they come out of the pizzelle maker and the sugar will stick to the hot cookie. That gives a little fall flavor to them. They are very good.
Making pizzelles is one of my very favorite things to do. In your pictures, your pizzelles look to be on the thicker side. I really like mine “paper thin” and crisp. Do you think I could get thin, crisp pizzelles out of your recipe by using a little less dough on the iron? If it helps to answer my question, I also use a Cucina Pro pizzelle iron . . . . after my Palmer developed a thermostat issue and I could not get it to regulate its temperature. Burnt far too many pizzelles.
Michelle,
Although, this is a large recipe in my family we do three of this size batches and my mother always liked the thin pizzelles better than the thick ones. She took our Italian neighbor’s recipe very close to the one above and added orange juice to the batter until she got the type of pizzelle she wanted. I think she did it by the half cup. You don’t taste the orange juice and it makes a nice thin cookie. Less dough on the iron will only give you a smaller cookie. Start with one quarter cup orange juice if you are leery. Try a cookie , if it’s not thin enough add another quarter cup.
Okay need to admit I am an alcohol illiterate know pretty much nothing.. what kind of whiskey is good to use?? please help…
My family members went crazy about it after tasting it for the first time. They loved it so much. Thanks for sharing the recipe!!
I have a very old pizzelle maker that belonged to my grandma. It’s the kind you set on a gas burner and it makes one pizzelle at a time. It’s a keepsake and I’ve never used it. My parents are in their 80s and make pizzelles often so I’ve never really had to make my own 😉 I just ordered the pizzelle maker you linked. As soon as I get it, I’m going to start making them myself. YAY ME!!
Michelle I make pizzelles every Fall & Winter !!! I enjoy making them ! But next time I will add whiskey! I have never heard of that before so I’m anxious to try it !!! I get such good ideas from you ! Thank you so much 😊
Michelle…I am definitely going to try your recipe for pizzelle. My husband’s family recipe calls for Crisco, melted & cooled. I like the idea of whiskey…(also liked your vodka in pie crust….;-). ). A cousin told me how she substitutes a combination of orange & lemon extracts along with a little vanilla…..gives a little citrus taste with each bite.
Keep your recipes coming….thank you!!
Love your Grandma recipes and stories. I never get tired of reading them…..and they’re always amazing recipes. There was a simplicity in many “old school” recipes. It’s a true talent to be able to make only a few subtle ingredients taste amazing.
Can this recipe be halved? We have a pizzelle machine but haven’t achieved edible ones yet. Mostly soggy so we are excited to try your recipe but it makes too much for us. Thanks
These have been a Christmas staple for me all my life. My parents made sure all the girls in my family had a Vitantonio pizzelle iron and I was lucky enough to also inherit my mother’s iron. Anise oil is my flavoring of choice, but whiskey sounds intriguing!
Love making pizzelles for the holidays or special occasions, I’ve formed them as cups and filled with mousse, lemon curd or fruit. This is a recipe I definitely will try. Thanks.