A staple at each & every Italian holiday, Pizzelles are a tasty treat that are easily made all year round!. The classic cookie recipe traditionally has the delicious taste of Anise, however, these crispy, delicate delights can be flavored with Vanilla, Chocolate, Almond, Cinnamon, & Orange, Lemon, Lime or almost any other flavor you fancy. Pizzelles can be made into a cone or tube shape while warm for cannoli’s, ice cream, etc. I prefer my Pizzelles with a layer of Nutella in between them, as featured in these photos, however, they are divinely delectable sandwiched, filled, topped or plain and simple.
Please note: A Pizzelle Press or Iron is required to make these tasty treats. The press/iron is available in stovetop & electric versions and both work equally well.
Depending on the size of your Pizzelle press/iron, this recipe yields approximately 30-40 Pizzelles.
- 3 eggs
- 2/3 cup sugar (or 2/3 cup brown sugar)
- 1/4 cup butter, melted
- 1/4 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 pinch salt
- 1/2 teaspoon vanilla
- 1 1/2 tablespoons anise seeds
- 1 tablespoon Anise oil
- Nonstick Cooking Spray
- Powdered Sugar (For Sprinkling)
Optional: remove anise oil & anise seeds & add:
- 1/8 cup unsweetened cocoa powder, & 1 additional tablespoon vegetable oil
- 1 1/2 teaspoons of cinnamon
- 2 teaspoons of vanilla
- 1/8 cup Amaretto, Frangelico, Sambuca or any liqueur & an additional 1/8 cup all-purpose flour
- Rind of ½ an orange, lemon or lime & 2 teaspoons of orange, lemon or lime extract
- Salt for sprinkling
In a large bowl, combine the eggs, sugar, butter & vegetable oil & mix until well combined. Add the flour, baking powder, salt, anise seeds, anise oil or optional ingredients if desired, & mix well to form a homogenous batter. Set aside at room temperature for 30 minutes, the batter should be loose.
Heat the pizzelle iron until very hot & spritz with a nonstick cooking spray. Pour 1 heaping teaspoon to 1 tablespoon of batter onto the press/iron (depending on size), close it, & return to the heat. Cook until golden brown, about 45 seconds to 1 ½ minutes. Repeat, (ensuring iron/press is hot for each batch) until all the batter is used, or batter can be stored in the refrigerator for up to 3 days. Allow Pizzelles to cool on a paper towel or wire baking rack. Sprinkle with powdered sugar & enjoy!
Leftover Pizzelle are easily stored in air tight containers, for up to a week, separated with layers of wax or parchment paper or they may be frozen for up to 3 months.