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.
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! 😍
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!
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.
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.
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.
I received my Pizzelle recipe from my husband’s Aunt who was married to an Italian man. I will share it with you. It takes one dozen eggs; two cups sugar; one cup vegetable oil; two tablespoons baking powder; one bottle anise extract; and add flour so it is like a cake mix. Spray your pizzelle iron and put a spoon full of dough on each side and bake till light brown. It makes anywhere from ten to twelve dozen of cookies, depending on size of eggs. I do NOT sprinkle powdered sugar on them. Our whole family loves them and when our youngest grandson is around, he will eat them all, if we allow him. He is in college now and always requests pizzelles. I store them in a popcorn tin to keep them fresh. It takes me about two hours from start to finish to make this big recipe. I am an amputee, so I sit in my chair at the table to make them and my husband stacks them for me.
Hi Carolyn, Thank you so much for sharing your family’s recipe, I’m definitely going to try them for the holidays! My grandma always kept her pizzelles in popcorn or cookie tins :)
My grandmother who lived in Pittsburgh PA for most of her life would make Pizelle’s for Christmas. I actually thought they were a Lithuanian cookie since she was 100% Lithuanian. Feeing nostalgic I ordered a pizelle iron and went looking for a recipe to make these amazing cookies. Thank you for your wonderful recipe. I have now made them several times and they turn out great each time. I have used anise oil instead of the extract, which I would recommend.
You can also make chocolate pizelles from your recipe too, which I am sure you know, by replacing 1/4 cup of flour for cocoa powder.
thanks for your recipe, I will be using it for years.
Not all pizzelle irons are created equal . Try and find one that you think could make the thinnest pizzelles. I don’t want a thick batter because they will be too thick . I beat until the batter is thinnish . Not enough anise ..anise seeds and extract. Taste batter until you get an anise flavor. FriendsAnd family can’t wait for their Christmas presents Of pizzelles. ….ps don’t leave the machine while baking …..Don’t let them get dark in iron because they darken as they cool.. . Enjoy
Thank you so much for your recipe my friend told me I was nuts no such thing as a thick pizzelle. I told her I have had them one time and never had again I cannot wait to try this. Thank you so very much !
I use this recipe with the vanilla extract, but use anise seeds instead of anise extract. Perfect combo, and I like the way the seeds look in the final cookie :).
I have been making Pizzelles for Christmas for many years now. I use the same ingredients as your recipe and in the same amounts, except for the Anise. I do use extract and would guess the amount to be about 4 Tbls. My latest batch, which I made last night, I also added 1 Tbl. of lemon zest. They are fantastic! You get the Anise flavor, but it’s not “in your face” and the lemon zest gives them “bright fresh” taste (no lemon taste). These are my best yet! I have learned to make a small Pizzelle, taste, adjust the batter and make another til I’m satisfied. Then the “two spoon” production begins. This recipe makes about 3 dozen. I planned this latest batch for my Christmas Eve party, but we can’t stop eating them! I may be up late Wednesday night making more!!
I started trying recipes for the cookie table at my daughter’s wedding next April. I always have trouble keeping my pizzelles crispy. I tried you recipe last night and my husband cannot stop saying hoe delicious they are. I always check your page first when I look for a recipe. Your pizzelles will definitely make it to the cookie table.
I have been making Pizzelle’s for the Holidays now for as long as I can remember. I too am from Pittsburgh, PA. I use basically the same ingredients but I use the zest of an orange and a lemon and a lime to brighten up the flavor of mine. I also add a tsp. Of Sambuca to my recipe for added flavor and my family can’t get enough of them ever.
Anita – I have a well seasoned maker. I think it’s like a iron frying pan. I don’t ever wash the plates. Each time I use my iron for the first time, I take a tiny bit of veg oil and apply it to the plates using a basting/pastry brush. I then make a few “test for taste” Pizzelles and with each one they finally will release using a fork, or better yet, a Small pair of tongs. I find it takes about three cookies to be perfect. My Pizzelles come off in pairs (like butterfly wings) I let them cool before I separate them. Hope that helps!
That’s so sad. So much work with little results. I too never wash the plates. Some people spray a bit of Pam at the beginning but I don’t. The first few usually are throw aways for me. When I’m done and the plates have cooled completely I use a soft wire brush to brush any crumbs out. If I see where some dough stuck in the indentation I use a wooden toothpick and it pops out. If you had a lot of sticking you may have to be sure all the indentations are cleaned out but don’t wash them. My recipe calls for oil and once you bake two or three (mine also bakes 2 at a time) the oil has coated the plate and I don’t have any trouble with the rest. I hope things come out better next time but do check your plates for any baked dough that is clogging the indentations. Also, mine is not teflon coated so if yours is, the toothpick may scratch the teflon and you don’t want that either.
My Villaware Prego Pizzelle Baker Non-Stick “sticks”. I have preheated long enough for the light to go from orange (red) to green and back. I understand that the first two sticks, but to have a whole batch stick was not fun. Very frustrating to say the least. I have followed the recipes instruction from the manufacturer’s pamphet and not one cookie came out whole. What am I doing wrong?. I have tried to apply a small film of oil on the plates as well and oiled. I also compare the recipe with my mom’s, no difference, her’s come out mine don’t. Pleeeezzze help.
I am having this problem as well. I made two batches of dough and one was perfect, the other one is sticking every time. All I can figure is that I over-mixed the batch that is sticking (because I did mix it longer than the other and my recipe is very specific about avoiding over-mixing). I think the dough is too thick when over mixed.
My family likes them very anise flavored. I generally put in 2 oz or two small bottles of flavoring. I have a cousin that uses anise oil. Anyone know what would be better? Also I just throw a couple extra spoon fulls of flour to compensate for the extra liquid… Love them!
Hi, I make these very often. Yes you can freeze them and they come out even more crispy. I also add color sprinkles & coconut & they are great. Once I tried some chocolate sprinkles but did not care for them. When I sprinkle powdered sugar over them when I remove from Pizzelle maker I add some cinnamon sugar and gives them a better flavor….They are time consuming but well worth it..I do recommend you try these…Your friends & family will simply love and want more.:)
I’m enjoying reading the discussion. I’ve been making pizzelles since 1990, and this year marked a kind of turning point. I gave my son-in-law and daughter their own pizzelle maker. I always used Villa Ware, but they stopped carrying them. Fortunately, a brand called Cucina Pro is available and the iron appears to be made in the same factory, as it’s indistinguishable from the Villa Ware model. The first year I used anise extract and found the cookies less flavorful than I cared for. My Italian uncle then told me he always uses anise oil, and I have done so ever since. I came to this blog because another friend of mine whose husband just gave her an iron asked me if they could be frozen. Like many of you, I’ve found that storage is never a problem :) One thing I will mention that I haven’t seen talked about is that over the years I’ve gone from one iron to two at a time, and last year to three. Most years I make between five and seven batches of 10 dozen to a batch, so I need to step up production. Believe it or not, it works, as long as you stay focused. I line them up side by side, and take them out in the order I put them in. Each year I burn one or two, but more good news — my grandson loves the burnt ones. Thanks for this discussion.
haha….It’s 2015 but I was wondering about freezing some and came across this blog. I have a Villa Ware iron also and love it. My friend bought an iron years ago and was unhappy as it made a slightly thicker Pizzelle. I was thinking about buying a back up as they are harder to find. I seen the Cucina Pro on Amazon. I crush some anise seeds and add them to the anise extract. I love lots of anise flavor but tone it down as my Mom said it was too intense one year. It’s an individual taste thing. Everyone I give them to that never heard of Pizzelles before love them. One friend bought her own iron last year. I have never “burned” one but some get pretty dark brown but I like them too. I prefer the lightly to medium golden brown colors. I don’t care as much for the ones that look the same color as dough out of the mixing bowl as they taste under done to me-another personal preference I guess.
Excellent recipe – I just moved and lost my tattered recipe book which held a lot of my mothers recipes and cooking tips… so when I found your recipe I noticed it looked like moms and it tastes the same – I did note that cooking times decreased the longer the iron was hot!
Making these tonight. They’re thin and crispy. I needed to add nearly triple the anise extract though. I used that which has alcohol in it and it’s just not as strong. Delicious!
I got this bright idea to make the cookies, researched popular brands, settled on the Cuizinart, at a modest price etc. I couldn’t wait to get started. Brought it home, read the instructions, and low and behold from the 1st cookie on, they are perfect. Today I am going to experiment with different recipes and flavorings. I am planning to gift wrap and give them to family and friends. Money being tight this year, these are a thoughtful and delicious way to remember family and friends with a treat that comes from your home and heart. “What a great idea”>I said to myself. Merry Christmas 20013 !
I’ve been eating pizzelles since a child. I now make them every year for Christmas — love the smell!!! My recipe is similar, but I use Anise seed instead of the extract!
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?
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!
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!
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.
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!
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.
I freeze these all the time. If not crisp enough, I lay them on a cookie sheet, and bake them at 275* for 3-5 minutes. This can be done right after making them, or whenever you take an amount out of the freezer. They stay crisp (in baggies) forever after that.
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.
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!
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?
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.
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….
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?
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!
When I worked in a shop we used to make homemade waffle cones for ice cream and all. The trick is just to do it as fast as possible. I would say just take pizzelle out of maker, and as quick as possible use a cylinder shape…and you could do a cone that way. The key is being quick before it sets. I’m sure it would be the same for pizzelle cookies as it would for waffles being they work in the same way. The only difference is the how Thick the waffles are, compared to the Pizzelles. Good Luck* Also, I am wanting to make huge batches of this to then send gift boxes, or tins of these.to family. My Mom and I would make these every Christmas for our family, and since My Mom passed many years ago, I thought about making everyone in our family a tin/box of these, but what I am wondering is… if I am sending these like a gift package… what else could I put in with the pizzelles…to add to the gift box for Christmas? Any ideas? Something I could make large batches of, that won’t take me broke lol Thank you
I have done both the cannoli shells and the bowls with the pizzelle cookies… The key is to immediately take a cookie off the iron and roll it around a wooden dowel or cannoli aluminum mold… Put the seam side down on the counter and allow it to cool completely before you slide it off the mold. They come out perfect.
On the bowls, I used 2 custard cups (straight sided ramekins) and you take the cookie right off the iron and center them on the custard cup which is upside down, then gently put another cup over that to form the cup… Make sure it is completely cooled before removing the top cup. This makes a nice little bowl for fruits, pudding, ice cream.
You can also make ice cream cones by molding the cookie around a tapered wooden dowel.
If you cut the cookies in 1/4 when they are very hot, you can let them cool, then dip the round end in chocolate and use them to garnish your desserts. The ideas are endless!
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…
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?
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!
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.
I have made the batter ahead of time and refrigerated for a few hours and the pizelle have turned out just fine. Never tried overnight, but I’m sure they would be okay.
my mother in law used to make it ahead of time and she used to use half butter and half margarine she said if you use the cold batter then come out better and like everything else Italian its always better the next day
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.
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.
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!
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…
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…
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!
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.
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.
I received my Pizzelle recipe from my husband’s Aunt who was married to an Italian man. I will share it with you. It takes one dozen eggs; two cups sugar; one cup vegetable oil; two tablespoons baking powder; one bottle anise extract; and add flour so it is like a cake mix. Spray your pizzelle iron and put a spoon full of dough on each side and bake till light brown. It makes anywhere from ten to twelve dozen of cookies, depending on size of eggs. I do NOT sprinkle powdered sugar on them. Our whole family loves them and when our youngest grandson is around, he will eat them all, if we allow him. He is in college now and always requests pizzelles. I store them in a popcorn tin to keep them fresh. It takes me about two hours from start to finish to make this big recipe. I am an amputee, so I sit in my chair at the table to make them and my husband stacks them for me.
Hi Carolyn, Thank you so much for sharing your family’s recipe, I’m definitely going to try them for the holidays! My grandma always kept her pizzelles in popcorn or cookie tins :)
Hi I would like them soft and chewy joe do I alter
the recipe to get them soft and chewy
I would search for a soft pizzelle recipe… the only ones my grandma and others made were crispy!
I used melted shortening and added 2 tsp baking powder. I rolled them and dipping each end in chocolate.
My grandmother who lived in Pittsburgh PA for most of her life would make Pizelle’s for Christmas. I actually thought they were a Lithuanian cookie since she was 100% Lithuanian. Feeing nostalgic I ordered a pizelle iron and went looking for a recipe to make these amazing cookies. Thank you for your wonderful recipe. I have now made them several times and they turn out great each time. I have used anise oil instead of the extract, which I would recommend.
You can also make chocolate pizelles from your recipe too, which I am sure you know, by replacing 1/4 cup of flour for cocoa powder.
thanks for your recipe, I will be using it for years.
Meghan
Not all pizzelle irons are created equal . Try and find one that you think could make the thinnest pizzelles. I don’t want a thick batter because they will be too thick . I beat until the batter is thinnish . Not enough anise ..anise seeds and extract. Taste batter until you get an anise flavor. FriendsAnd family can’t wait for their Christmas presents Of pizzelles. ….ps don’t leave the machine while baking …..Don’t let them get dark in iron because they darken as they cool.. . Enjoy
Thank you so much for your recipe my friend told me I was nuts no such thing as a thick pizzelle. I told her I have had them one time and never had again I cannot wait to try this. Thank you so very much !
I use this recipe with the vanilla extract, but use anise seeds instead of anise extract. Perfect combo, and I like the way the seeds look in the final cookie :).
Your pizzelles look amazing! Thank you for sharing the recipe. I look forward to creating pizzelles again :)
I have been making Pizzelles for Christmas for many years now. I use the same ingredients as your recipe and in the same amounts, except for the Anise. I do use extract and would guess the amount to be about 4 Tbls. My latest batch, which I made last night, I also added 1 Tbl. of lemon zest. They are fantastic! You get the Anise flavor, but it’s not “in your face” and the lemon zest gives them “bright fresh” taste (no lemon taste). These are my best yet! I have learned to make a small Pizzelle, taste, adjust the batter and make another til I’m satisfied. Then the “two spoon” production begins. This recipe makes about 3 dozen. I planned this latest batch for my Christmas Eve party, but we can’t stop eating them! I may be up late Wednesday night making more!!
I started trying recipes for the cookie table at my daughter’s wedding next April. I always have trouble keeping my pizzelles crispy. I tried you recipe last night and my husband cannot stop saying hoe delicious they are. I always check your page first when I look for a recipe. Your pizzelles will definitely make it to the cookie table.
I have been making Pizzelle’s for the Holidays now for as long as I can remember. I too am from Pittsburgh, PA. I use basically the same ingredients but I use the zest of an orange and a lemon and a lime to brighten up the flavor of mine. I also add a tsp. Of Sambuca to my recipe for added flavor and my family can’t get enough of them ever.
Hi I bought one but after half a dozens times mine stick really bad, can anyone help
And yes I have dried different recipes, they just stick
Anita – I have a well seasoned maker. I think it’s like a iron frying pan. I don’t ever wash the plates. Each time I use my iron for the first time, I take a tiny bit of veg oil and apply it to the plates using a basting/pastry brush. I then make a few “test for taste” Pizzelles and with each one they finally will release using a fork, or better yet, a Small pair of tongs. I find it takes about three cookies to be perfect. My Pizzelles come off in pairs (like butterfly wings) I let them cool before I separate them. Hope that helps!
That’s so sad. So much work with little results. I too never wash the plates. Some people spray a bit of Pam at the beginning but I don’t. The first few usually are throw aways for me. When I’m done and the plates have cooled completely I use a soft wire brush to brush any crumbs out. If I see where some dough stuck in the indentation I use a wooden toothpick and it pops out. If you had a lot of sticking you may have to be sure all the indentations are cleaned out but don’t wash them. My recipe calls for oil and once you bake two or three (mine also bakes 2 at a time) the oil has coated the plate and I don’t have any trouble with the rest. I hope things come out better next time but do check your plates for any baked dough that is clogging the indentations. Also, mine is not teflon coated so if yours is, the toothpick may scratch the teflon and you don’t want that either.
My Villaware Prego Pizzelle Baker Non-Stick “sticks”. I have preheated long enough for the light to go from orange (red) to green and back. I understand that the first two sticks, but to have a whole batch stick was not fun. Very frustrating to say the least. I have followed the recipes instruction from the manufacturer’s pamphet and not one cookie came out whole. What am I doing wrong?. I have tried to apply a small film of oil on the plates as well and oiled. I also compare the recipe with my mom’s, no difference, her’s come out mine don’t. Pleeeezzze help.
Hi Anna, That stinks! Have you tried spraying with Pam? That’s the only other thing I can think of, other than buying a new press.
I am having this problem as well. I made two batches of dough and one was perfect, the other one is sticking every time. All I can figure is that I over-mixed the batch that is sticking (because I did mix it longer than the other and my recipe is very specific about avoiding over-mixing). I think the dough is too thick when over mixed.
My family likes them very anise flavored. I generally put in 2 oz or two small bottles of flavoring. I have a cousin that uses anise oil. Anyone know what would be better? Also I just throw a couple extra spoon fulls of flour to compensate for the extra liquid… Love them!
Hi, I make these very often. Yes you can freeze them and they come out even more crispy. I also add color sprinkles & coconut & they are great. Once I tried some chocolate sprinkles but did not care for them. When I sprinkle powdered sugar over them when I remove from Pizzelle maker I add some cinnamon sugar and gives them a better flavor….They are time consuming but well worth it..I do recommend you try these…Your friends & family will simply love and want more.:)
I’m enjoying reading the discussion. I’ve been making pizzelles since 1990, and this year marked a kind of turning point. I gave my son-in-law and daughter their own pizzelle maker. I always used Villa Ware, but they stopped carrying them. Fortunately, a brand called Cucina Pro is available and the iron appears to be made in the same factory, as it’s indistinguishable from the Villa Ware model. The first year I used anise extract and found the cookies less flavorful than I cared for. My Italian uncle then told me he always uses anise oil, and I have done so ever since. I came to this blog because another friend of mine whose husband just gave her an iron asked me if they could be frozen. Like many of you, I’ve found that storage is never a problem :) One thing I will mention that I haven’t seen talked about is that over the years I’ve gone from one iron to two at a time, and last year to three. Most years I make between five and seven batches of 10 dozen to a batch, so I need to step up production. Believe it or not, it works, as long as you stay focused. I line them up side by side, and take them out in the order I put them in. Each year I burn one or two, but more good news — my grandson loves the burnt ones. Thanks for this discussion.
haha….It’s 2015 but I was wondering about freezing some and came across this blog. I have a Villa Ware iron also and love it. My friend bought an iron years ago and was unhappy as it made a slightly thicker Pizzelle. I was thinking about buying a back up as they are harder to find. I seen the Cucina Pro on Amazon. I crush some anise seeds and add them to the anise extract. I love lots of anise flavor but tone it down as my Mom said it was too intense one year. It’s an individual taste thing. Everyone I give them to that never heard of Pizzelles before love them. One friend bought her own iron last year. I have never “burned” one but some get pretty dark brown but I like them too. I prefer the lightly to medium golden brown colors. I don’t care as much for the ones that look the same color as dough out of the mixing bowl as they taste under done to me-another personal preference I guess.
Excellent recipe – I just moved and lost my tattered recipe book which held a lot of my mothers recipes and cooking tips… so when I found your recipe I noticed it looked like moms and it tastes the same – I did note that cooking times decreased the longer the iron was hot!
Making these tonight. They’re thin and crispy. I needed to add nearly triple the anise extract though. I used that which has alcohol in it and it’s just not as strong. Delicious!
I got this bright idea to make the cookies, researched popular brands, settled on the Cuizinart, at a modest price etc. I couldn’t wait to get started. Brought it home, read the instructions, and low and behold from the 1st cookie on, they are perfect. Today I am going to experiment with different recipes and flavorings. I am planning to gift wrap and give them to family and friends. Money being tight this year, these are a thoughtful and delicious way to remember family and friends with a treat that comes from your home and heart. “What a great idea”>I said to myself. Merry Christmas 20013 !
I’ve been eating pizzelles since a child. I now make them every year for Christmas — love the smell!!! My recipe is similar, but I use Anise seed instead of the extract!
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.
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!
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!
wht do my pizelles go soft?? They are crunchy at first though.
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.
Thanks so much, Michelle. The wedding is June 30th – I’ll let you know how they turn out!
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!
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! :)
I freeze these all the time. If not crisp enough, I lay them on a cookie sheet, and bake them at 275* for 3-5 minutes. This can be done right after making them, or whenever you take an amount out of the freezer. They stay crisp (in baggies) forever after that.
I freeze these all the time, too. They come out of the freezer just as crisp as when I put them in. Love pizelles.
my pizelles are to soft–help
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.
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!
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?
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.
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….
What brand or make were the older pizzelle makers . I would love to get my hands on one that make them real thin!!!!!
Thanks Eva
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
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!
When I worked in a shop we used to make homemade waffle cones for ice cream and all. The trick is just to do it as fast as possible. I would say just take pizzelle out of maker, and as quick as possible use a cylinder shape…and you could do a cone that way. The key is being quick before it sets. I’m sure it would be the same for pizzelle cookies as it would for waffles being they work in the same way. The only difference is the how Thick the waffles are, compared to the Pizzelles. Good Luck* Also, I am wanting to make huge batches of this to then send gift boxes, or tins of these.to family. My Mom and I would make these every Christmas for our family, and since My Mom passed many years ago, I thought about making everyone in our family a tin/box of these, but what I am wondering is… if I am sending these like a gift package… what else could I put in with the pizzelles…to add to the gift box for Christmas? Any ideas? Something I could make large batches of, that won’t take me broke lol Thank you
I have done both the cannoli shells and the bowls with the pizzelle cookies… The key is to immediately take a cookie off the iron and roll it around a wooden dowel or cannoli aluminum mold… Put the seam side down on the counter and allow it to cool completely before you slide it off the mold. They come out perfect.
On the bowls, I used 2 custard cups (straight sided ramekins) and you take the cookie right off the iron and center them on the custard cup which is upside down, then gently put another cup over that to form the cup… Make sure it is completely cooled before removing the top cup. This makes a nice little bowl for fruits, pudding, ice cream.
You can also make ice cream cones by molding the cookie around a tapered wooden dowel.
If you cut the cookies in 1/4 when they are very hot, you can let them cool, then dip the round end in chocolate and use them to garnish your desserts. The ideas are endless!
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…
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?
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!
How far ahead of time can I make pizzelles and keep them fresh?
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.
I found a tin of pizzles that I made a yyyyyyyy
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!
I have made the batter ahead of time and refrigerated for a few hours and the pizelle have turned out just fine. Never tried overnight, but I’m sure they would be okay.
my mother in law used to make it ahead of time and she used to use half butter and half margarine she said if you use the cold batter then come out better and like everything else Italian its always better the next day
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.
they’re so pretty!!
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.
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!
These are so pretty!! I’ve been seeing pizzelles all over, I wish I could try them :(
So pretty! I love hearing about familiy recipes :)
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…
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!
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…
That sounds delicious!
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!
These are beautiful! I would love to receive a stack of these with a bow tied around them!
Great post, brings back great memories from my childhood!
OMG! I used to make them all the time! I wonder where our machine is. They are so light and wonderful!
I don’t have a Pizzelle iron, but if I did I would definitely make these. I love them!
So delicate-looking! Pizzelles definitely bring back nostalgia for me.
MMmmmmm I love making pizzelles. My dad and I would always make them together :)