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Pizzelle – Italian Waffle Cookies
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
– which is about growing up Italian. The author is based in Pittsburgh, but it’s a wonderful book for anyone who is Italian and shared family traditions, no matter where you grew up. We started leafing through it and found a number of delicious-sounding recipes in the back of the book. There was a recipe for pizzelle so I scribbled it down on a notepad and less than two days later I had my pizzelle iron out and ready to go!
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).
MY OTHER RECIPES ♦ 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
Did you make this recipe?
Traditional Italian waffle cookies
- 6
eggs
- 1
cup
butter
(melted)
- 1½
cups
sugar
Pinch
of salt
- 1
teaspoon
anise extract
- 1
teaspoon
vanilla extract
- 3½
cups
all-purpose flour
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!
Calories: 132kcal
Fat: 5g
Saturated fat: 3g
Cholesterol: 40mg
Sodium: 63mg
Potassium: 24mg
Carbohydrates: 17g
Sugar: 8g
Protein: 2g
Vitamin A: 3.9%
Calcium: 0.7%
Iron: 3.8%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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 !
How many carbs? Um wondering for a type 1 diabetic?
Hi April, I do not know. There are quite a few sites online where you can input a recipe and get the nutrition info (I think MyFitnessPal is one) – I would give one of those a try!
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Hi :) What pizzelle maker did you use to create those pretty pizzelles?
Hi Nicole, Ahh I am not sure! It’s at my mom’s right now so I can’t check it. My great aunt bought it for me from an Italian grocery store over 10 years ago.
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!!
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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.
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.
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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!