Pizzelle, the delicate Italian waffle cookies, are a timeless treat that combines crisp edges with a tender, melt-in-your-mouth center. With just 25 minutes from start to finish, these golden beauties are perfect for satisfying a sweet craving or impressing guests. Their subtle vanilla aroma and intricate snowflake-like patterns make them as delightful to look at as they are to eat.
Light yet indulgent, each bite offers a satisfying crunch followed by a buttery richness that lingers on the palate. Whether enjoyed plain, dusted with powdered sugar, or paired with coffee, pizzelle bring a touch of elegance to any occasion. Plus, with 20 cookies per batch, there’s plenty to share—or savor all to yourself!
Ingredients for Perfect Pizzelle
- 3 large eggs
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar (optional, adds a hint of caramel flavor)
- 10 Tablespoons (141 g) melted butter
- ¾ teaspoon vanilla extract
- 1 ½ teaspoons anise extract (optional, or substitute with 1 ½ teaspoons anise seeds)
- 1 ¾ cups (218 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon canola or vegetable oil (for brushing the iron)
- Powdered sugar (optional, for dusting)
Step-by-Step Instructions
- In a large bowl, whisk together eggs and sugars until lightened in color, about 15-30 seconds. While stirring, drizzle in melted butter until combined, then stir in vanilla and anise extracts (if using). Set aside.
- In a separate bowl, whisk together flour, baking powder, and salt until well combined.
- Gradually stir the flour mixture into the butter mixture until the batter is smooth. Let the batter sit while you prepare the iron.
- Plug in and preheat your pizzelle iron. Use a pastry brush to lightly coat the iron with a small amount of oil. Let it heat for 5-10 minutes until hot.
- Drop a heaping 1 ½ Tablespoon of batter into each pattern on the iron, placing it toward the back/hinges. Close the iron slowly and carefully, clipping it shut if your iron has a clip. (Note: The first pizzelle is often a test batch—use it to gauge batter amount and cooking time.)
- Bake until golden brown, typically around 45 seconds (adjust based on your iron’s manual). Carefully remove the pizzelle using a fork or nonstick spatula and transfer to a cooling rack. They will be fragile and flexible while warm but will firm up as they cool.
- Once cooled, dust with powdered sugar if desired. Enjoy your crispy, golden pizzelle!
Creative Topping Ideas for Pizzelle
While pizzelle are delicious on their own, you can elevate them with a variety of toppings. Try dusting them with cocoa powder or cinnamon sugar for a twist. For a decadent treat, drizzle melted chocolate or caramel over the cooled cookies. You can also sandwich two pizzelle together with a layer of Nutella or fruit preserves for a delightful snack.
Perfect Pairings: Serving Suggestions
Pizzelle pair wonderfully with a cup of espresso or tea for a classic Italian experience. Serve them alongside a scoop of vanilla gelato or sorbet for a refreshing dessert. They also make a great addition to a dessert platter with fresh berries and a dollop of whipped cream.
Storing and Keeping Pizzelle Fresh
Store your pizzelle in an airtight container at room temperature for up to 1 week. To maintain their crispness, place a sheet of parchment paper between layers. For longer storage, freeze them in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Time-Saving Tips for Busy Bakers
To save time, prepare the batter ahead of time and refrigerate it for up to 24 hours. When ready to bake, let it come to room temperature before using. If you’re making a large batch, consider using two pizzelle irons simultaneously to speed up the process. This is especially helpful during the holiday season!
Essential Equipment for Perfect Pizzelle
A pizzelle iron is key to achieving the signature crisp texture. If you’re new to making pizzelle, look for an iron with nonstick coating for easier release. A pastry brush is handy for lightly oiling the iron, and a cooling rack ensures your cookies stay crisp as they cool. Don’t forget a fork or nonstick spatula for safely removing the cookies from the iron.
Pizzelle
Ingredients
- 3 large eggs
- 3/4 cup granulated sugar (150 g)
- 1/4 cup light brown sugar (50 g) (optional, see note 1)
- 10 Tablespoons melted butter (141 g)
- 3/4 teaspoon vanilla extract
- 1 1/2 teaspoon anise extract (optional, see note 2) you may substitute 1 ½ teaspoons of anise seeds instead
- 1 3/4 cups all-purpose flour (218 g)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon canola or vegetable oil for brushing iron
- powdered sugar for dusting, optional
Instructions
- In a large bowl, whisk together eggs and sugars until lightened in color (about 15-30 seconds). While still stirring, drizzle in butter until combined and then stir in extracts. Set aside.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Stir flour mixture into butter mixture until smooth.
- Set mixture aside. Plug in/turn on iron and use a pastry brush to very lightly coat the inside of the iron with a small amount of oil (you won’t use all of the oil). Let iron heat until hot, typically around 5-10 minutes. The batter for the pizzelles will thicken a bit as it sits.
- Drop a heaping 1 ½ Tablespoon (see note 3) of batter into each iron pattern, keeping the dough centered but toward the back/hinges of the iron.
- Slowly and carefully close the iron, clipping it shut (if yours has a clip!). Be careful, there is usually steam! Keep in mind the first pizzelle is usually a messy dud, use this as a gauge for how much batter to use and how long it takes to make the cookies golden brown, your second set is almost guaranteed to come out much better! Bake until golden brown. For my iron this is usually 45 seconds (your manual may indicate how long it will take if you have a different iron). Carefully use a fork or nonstick spatula to remove pizzelle to cooling rack to cool completely (pizzelle will be fragile and flexible while warm).
- If desired, sift powdered sugar over the pizzelle after they’ve cooled.