Italian Pizzelle Cookies

Pizzelles are thin, flat, round Italian cookies traditionally flavored with Anise. They are made using a Pizzelle Iron that gives them a waffle like appearance and imprints them with a pretty pattern. We make them for holidays and special occasions.

My Grandma was the pro in the family and never failed to show up, no matter the occasion, with a giant tray of pizzelles scattered with Hershey Kisses and colorful mints. She could make a 100 at a time, each one perfect. The job has fallen on my shoulders now and all I can say is I need lots of practice. I am using her very old Pizzelle Iron that might be as old as me, if not older. We also inherited a long-handled, hand-held one for using over an open fire or gas stove. If you are thinking of getting a Pizzelle Iron they are well worth the money, they last forever.

Warm pizzelles can be formed into shapes like cones, tubes and baskets and filled with ice cream, pastry cream, custard or candies. The tubes can be used for cannoli shells and filled with sweet ricotta. They can be made into ice cream sandwiches. My Mom remembers my Great-Grandma making a filling for them with grape jelly and crushed almond crescent cookies.

Anise gets a bad rap from being labeled as licorice-tasting. Although it’s slightly reminiscent the taste is much lighter than licorice, it has more floral notes and is sweeter. I don’t like licorice. I love anise.

The pizzelles can be made with just vanilla extract or other flavors like lemon, chocolate or amaretto. I tried some other flavors but they didn’t compare to the Anise ones. Anise rules the world of Pizzelles.

Italian Pizzelles*

(adapted from Food Network)

6 Eggs

1 cup Sugar

3/4 cup Vegetable oil

3 cups All-Purpose flour

1 tablespoon baking powder

1 teaspoon Vanilla Extract

Optional Flavorings:

-3 tablespoons Anise seed + 1 teaspoon Anise Extract

-1/4 cup unsweetened cocoa powder, and 1 additional egg, or

-1/4 cup amaretto and an additional 1/4 cup all-purpose flour

1. In a large bowl, combine the eggs, sugar and oil and mix until well combined.

2. Add the flour, baking powder, vanilla extract and optional ingredients if desired. Mix well to form a homogeneous batter. Set aside at room temperature for 30 minutes.

3. Heat the Pizzelle Iron. Pour 2 tablespoons of batter onto the iron, close it, and return to the heat. Cook until golden brown, about 2 minutes. Repeat until all the batter is used.

4. Sprinkle with Confectioners’ Sugar. Store in airtight container.

*Note: You will need a Pizzelle Iron to make these cookies.

Print Recipe

King Arthur Flour has an excellent tutorial on making Pizzelles with a Chocolate Pizzelle recipe and a lot of alternative flavor recipes.

Pizzelle Makers

Italian Pizzelles on Foodista Italian Pizzelles
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Comments

OysterCulture says:

04/19/2010 at

I've always thought pizzelle's were something special – I mean my average chocolate chip cookie growing up was no where near as pretty, and I loved the anise flavor. Alas I have no iron, but maybe that's a good excuse to go looking.

Talita says:

04/19/2010 at

I'd love to try pizzelle, but I don't have the machine. Could I bake it in skillet?

Diana's Cocina says:

04/19/2010 at

Great job! I enjoy the anise flavor.

Bridgett ~ La Bella says:

04/19/2010 at

I love anise too but I adore the rolled pizzelle cookies filled with cream too, but I wouldn't mind one bit of you sent me a stack of yours. They look delicious.

Soma says:

04/19/2010 at

One gorgeous bunch perfectly done! so pretty and lacey.